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Butterscotch Pie III

Butterscotch Pie III

  • Prep

    20 m
  • Ready In

    4 h 20 m
HOKU3

HOKU3

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 37.9g
  • 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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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

amydoll
1

amydoll

1/19/2010

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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