No-Bake Butterscotch Pie Recipe
This no bake pie has a smooth butterscotch filling layered into a graham cracker crust and topped with whipped topping. It’s a simple dessert that chills until set and slices cleanly for serving.
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
Calories: 379kcalCarbohydrates: 58gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 331mgPotassium: 156mgFiber: 1gSugar: 45gVitamin A: 125IUVitamin C: 0.01mgCalcium: 106mgIron: 1mg
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.
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