“Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts if desired.” - by HOKU3
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 245 cal
- 12%
- Fat
- 9.2 g
- 14%
- Carbs
- 37.9 g
- 12%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 ..." See moresome crushed Butterfingers or Heath bars on top."
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