Butterscotch Heaven Pie
Ingredients:
For the crust:
1 1/2 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
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup brown sugar
4 oz cream cheese, softened
1 teaspoon vanilla extract
For topping:
1 1/2 cups whipped cream or whipped topping
1/4 cup caramel sauce
Directions:
Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish.
Bake crust for 8-10 minutes until golden and set. Let it cool completely.
In a mixing bowl, beat softened cream cheese and brown sugar until smooth.
In another bowl, whisk together butterscotch pudding mix, milk, and heavy cream for 2 minutes until thick.
Fold pudding mixture into the cream cheese blend, add vanilla, and beat until smooth and creamy.
Pour filling into the cooled crust and smooth the top.
Chill for at least 4 hours, or overnight for best results.
Before serving, top with whipped cream swirls and a generous drizzle of caramel sauce.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 410 kcal per slice | Servings: 8 slices
Tips:
Use cold heavy cream for whipping to ensure it holds its shape longer.
Chill the pie overnight for the creamiest, most set filling.
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