Description
Silky butterscotch pie delivers a creamy, caramel-kissed dessert that whispers sweet indulgence with minimal effort. Cool kitchen magic brings rich flavor and smooth texture you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 (9-inch) graham cracker crust
- 1 (3.4 ounces) package instant butterscotch pudding mix
- 1 cup cold milk
Topping:
- 1 (8 ounces) container frozen whipped topping, thawed
Garnish:
- 1/4 cup butterscotch chips
Instructions
- Vigorously whisk butterscotch pudding mix with cold milk until a silky, lump-free consistency develops.
- Gently incorporate whipped topping, folding carefully to maintain a light, airy texture without deflating the mixture.
- Transfer the creamy blend into the prepared graham cracker crust, using a spatula to create an even, smooth surface.
- Chill the pie in the refrigerator for a minimum of 60 minutes, allowing the filling to set and flavors to meld together.
- Just before serving, sprinkle a generous handful of butterscotch chips across the top for a delightful, crunchy garnish that adds visual appeal and extra sweetness.
Notes
- Whisk the pudding mix and milk thoroughly to eliminate lumps and create a silky smooth base for the pie.
- Gently fold the whipped topping to maintain its light, airy texture and prevent deflating the mixture.
- Chill the pie for at least 2 hours for optimal set and flavor development, allowing the butterscotch to fully develop its rich, caramel-like taste.
- For a gluten-free version, swap the graham cracker crust with a nut-based or gluten-free cookie crust to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 266 kcal
- Sugar: 24 g
- Sodium: 215 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg