butterscotch-pie-iii

Butterscotch Pie III

1 Review Add a Pic
  • Prep

    20 m
  • Ready In

    4 h 20 m
HOKU3
Recipe by  HOKU3

“Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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Directions

  1. To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
  2. To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.

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Review (1)

Rate This Recipe
amydoll
1

amydoll

This was really easy to make, and it tastes great! Honestly though, I don't think it even needs the sugar in the filling. You could leave out the pumpkin pie spice too. This would be really good with some crushed Butterfingers or Heath bars on top.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 37.9 g
  • 12%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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