Butterscotch Heaven Pie
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Butterscotch Filling:
- 1 (3.4 oz) box instant butterscotch pudding mix
- 1½ cups whole milk
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
The Topping:
- 1½ cups whipped cream or Cool Whip
- 1/4 cup caramel sauce (store-bought or homemade)
- Optional: chopped peanuts or pecans, maraschino cherries
Directions:
1. Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes until set and golden. Remove from oven and let cool completely.
3. In a large mixing bowl, whisk together the instant butterscotch pudding mix and whole milk until the mixture thickens.
4. In a separate bowl, beat the heavy cream and brown sugar until soft peaks form.
5. In another bowl, beat the softened cream cheese until smooth, then add vanilla extract and mix well.
6. Gently fold the whipped cream mixture and cream cheese into the butterscotch pudding until fully combined and smooth.
7. Pour the filling into the cooled crust and spread evenly.
8. Refrigerate the pie for at least 3 hours or until set.
9. Before serving, spread whipped cream or Cool Whip over the top, drizzle with caramel sauce, and optionally sprinkle with chopped peanuts or pecans and garnish with maraschino cherries.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 3 hours 30 minutes
Kcal: 420 kcal | Servings: 8 servings
Tips:
Chill the pie thoroughly to ensure the filling sets perfectly for clean slices.
Use freshly whipped cream for a lighter, fresher topping over Cool Whip.