No Bake Butterscotch Pie
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This butterscotch pudding pie is smooth, creamy, and full of classic butterscotch flavor. It’s made with just a few ingredients, layered in a graham cracker crust, and finished with whipped topping for a light, balanced bite.
Delicious Butterscotch Pie with Pudding Mix
I’ve made a lot of no-bake pies over the years, and I love them as make-ahead desserts since they’re easy to prep in advance. I almost always use Cool Whip, like in my Creamy Snickers Pie, because it keeps the filling light while still holding its shape. This butterscotch pudding pie has a softer, creamier texture, and like my No-Bake Eggnog Pie, it relies on pudding mix to help it set properly in the fridge.
The butterscotch sauce and butterscotch chips are optional, but they add another layer of flavor and a little extra texture.I like including them because they make the butterscotch taste a bit richer, similar to the way I build flavor in my Butterscotch Pudding Cookies.
Ingredients
- Instant butterscotch pudding mix – Sets the filling and provides butterscotch flavor.
- Milk – Mixes with the pudding to form the filling.
- Whipped topping (Cool Whip) – Mixed into the filling for a light, fluffy texture
- Graham cracker crust – Holds the filling and adds a slight crunch.
- Butterscotch chips (optional) – Add texture and extra flavor.
- Butterscotch sauce (optional) – A drizzle on top for added sweetness. You can find this with the ice cream toppings at grocery stores.
Making the Easy Butterscotch Pie
- Prepare the pudding – In a large bowl, whisk together the butterscotch pudding mix and milk until thickened, about 2 minutes.
- Fold in the whipped topping – Gently fold half of the whipped topping into the pudding mixture until it is well combined and smooth.
- Assemble the pie – Pour the pudding filling into the graham cracker crust, spreading it out evenly.
- Add the topping – Spread the remaining whipped topping over the top of the whole pie for a fluffy finish.
- Chill – Refrigerate the pie for at least 2 hours or until set.
- Optional garnishes – If desired, sprinkle butterscotch chips on top of the pie and drizzle with butterscotch sauce for extra flavor.
- Serve – Slice and enjoy your creamy, delicious pie!
Variations and substitutions
- Different Crust – Swap the delicious graham cracker crust for an Oreo pie crust or a vanilla wafer crust for a different flavor base.
- Homemade Whipped Cream – If you prefer, use homemade whipped cream instead of store-bought whipped topping for a fresher taste. You will need 3 cups of whipped cream to replace the Cool Whip.
- Half and Half – Use half and half instead of whole milk for a more decadent, creamier filling.
- Toppings – Use butterscotch toffee bits, crushed Heath bars, chopped pecans, or shaved chocolate instead of butterscotch chips for a different texture and taste.
Tips for Success
- Use instant pudding: Be sure to use instant pudding mix, not the cook-and-serve kind. Instant pudding sets quickly and gives the pie its smooth, creamy texture.
- Follow recipe quantities: Ignore the directions on the pudding mix box and follow the quantities in this recipe for the perfect consistency. The ratios here are specifically tested to work with the whipped topping and crust.
- Chill time: Make sure to chill the pie for at least 2 hours, or until fully set, before serving. This ensures the filling firms up and makes for clean slices.
- Gentle folding: When folding in the whipped topping, be gentle to maintain the light and airy texture of the filling.
- Even layering: Use a spatula to smooth everything out evenly when spreading the pudding mixture into the crust and topping it with the thawed Cool Whip.
- Garnishes: If using butterscotch chips or sauce, add them just before serving to keep the toppings looking fresh and appealing.
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No-Bake Butterscotch Pie Recipe
Ingredients
- 2 (3.5 ounce) packets of instant butterscotch pudding mix
- 2 cups milk chilled
- 1 (8 ounce) container of whipped topping thawed and divided (Cool Whip)
- 1 graham cracker crust 9-inch
- 1/4 cup butterscotch chips optional
- 1/4 cup butterscotch sauce optional
Instructions
- In a large bowl, whisk together the butterscotch pudding mix and milk until thickened, about 2 minutes.
- Gently fold in half of the whipped topping into the pudding mixture until well combined and smooth.
- Pour the pudding mixture into the graham cracker crust, spreading it out evenly.
- Spread the remaining whipped topping over the top of the pie for a fluffy finish.
- Refrigerate the pie for at least 2 hours, or until set.
- If desired, sprinkle butterscotch chips on top and drizzle with butterscotch sauce for extra flavor.
- Slice and enjoy your creamy, no-bake butterscotch pie!
Notes
- Ensure you use instant pudding mix and not the cook-and-serve kind.
- Store the pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
Hi Mandy, Love this no bake pie. Looking so delicious and easy to prepare.
LOVE this recipe! is there any chance of using ‘plant’ based milk & still work?
I don’t have a lot of experience with plant based milk. The Jell-o package says that the pudding will not set if made with soy milk. I did a little research and found that some have had success making pudding with rice, almond and coconut milk however. The advice is to start with 1/2 the amount of milk called for in the recipe. Let me know if you try it and how it works out.