the-easiest-butterscotch-pie

The Easiest Butterscotch Pie

9 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    2 h 30 m
Heather
Recipe by  Heather

“The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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Directions

  1. In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
  2. Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

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Reviews (9)

Rate This Recipe
Gillian
18

Gillian

This was a good starter recipe. The first time I made it, I followed the recipe exactly (with the exception of the butterscotch ice cream topping, which I didn't have on hand), and it was good. The second time, I made two small altertions that I felt really livened it up. First, I added a heaping spoonful of peanut butter (didn't measure--just do it to your tastes) to the pudding mix. And second, I added a layer of hot fudge topping (about 2/3 of an 11.75 ounce jar) on top of the pudding (between that and the whipped cream). The combination of the buttescotch, PB and chocolate was awesome! Very easy to make, and everyone loved it.

JAILLITE
13

JAILLITE

I have been looking for an easy great tasting butterscotch pie and i have found it. I made it last night and after sitting in refrigerator for 1 hour, the pie is almost gone. My husband and 2 teenage daughters gobbled it up. I baked the prepared graham cracker crust for 6 minutes in the oven and used the cheapest whipped topping. EXCELLENT..this will be a family favorite

Lovesgoodfood!
2

Lovesgoodfood!

I made this today and thought it was very good for something so quick. I've eaten 2 pieces and it hasn't even been in the refrigerator for an hour.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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