If you’re looking for a perfect balance of flavor and have limited time to prepare dessert, this quick and easy butterscotch pie is the answer. It uses butterscotch pudding mix that produces a sweet and rich, smooth texture that doesn’t take all day to create.
This no-bake butterscotch pie has only five ingredients, and can be made in three simple steps. Bake the crust, prepare the filling, and add the topping. The hardest part will be waiting for the pie to chill enough to eat!
If you’re looking for the richest butterscotch pie possible, use whipping cream instead of milk. Talk about an unexpected treat! The filling will be insanely fluffy and might convince everyone who enjoys it that it’s really mousse. If you decide to implement this tip, use only one box of instant pie filling and only 8 ounces of whipped cream. I once tried this with two boxes of pie filling and ended up with twice the amount of fluffy filling what I needed to fill the crust.
You can make this Butterscotch Pie recipe super fast because of how easy it is. It requires just five ingredients and produces a bakery-quality butterscotch pie with a flavor you’ll never forget. Easy prep comes from the Cool Whip, butterscotch pudding mix and refrigerated pie crust. Bakers of all levels can make this a part in less than 20 minutes with minimal effort.
What You’ll Need
Key Ingredients
- Refrigerated pie crust
- Butterscotch instant pudding & pie filling
- Milk (cold)
- Frozen whipped topping such as Cool Whip
- Butterscotch syrup
Equipment & Utensils
- 9″ deep dish pie plate
- Wire whisk
- Spatula
- Measuring cup
3 Easy Steps To a Perfect Butterscotch Pie
- Bake the crust
- Prepare the filling
- Let it cool
- Add the topping(s)
Feel free to add your own toppings however you see fit. I usually add a dollop of whipped cream to each slice, sprinkle on a few mini butterscotch chips, and drizzle with caramel or butterscotch topping. In case butterscotch topping doesn’t ring a bell, it’s usually with the toppings for ice cream sundaes.
No-Bake Butterscotch Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire whisk
- 1 spatula
- 1 measuring cup
Ingredients List
- 1 refrigerated pie crust
- 2 3.4 oz boxes of butterscotch instant pudding & pie filling
- 2 cups milk cold
- 2 cups frozen whipped topping such as Cool Whip
- 2 oz butterscotch syrup
Instructions
Bake The Crust
- If you're using a graham cracker or other type of premade crust, you can skip this step.
- Preheat oven to 450℉.
- The crust should be at room temperature as directed on the package.
- Line the pie plate with the crust and bake for 10 minutes or until it is golden brown.
- Check the crust frequently. If you notice any bubbles forming, pop them with a fork.
- Cool crust for at least 30 minutes at room temperature.
Prepare The Filling
- In a large bowl, mix the pudding mixes and milk with a wire whisk for at least 2 minutes.
- Gently stir in one cup of the Cool Whip.
- Spoon the filling into the cooled crust.
Cooling Time
- Cover loosely with plastic wrap or aluminum foil and chill in refrigerator for at least 2 hours.
Serving
- Spread the remaining 1 cup of Cool Whip over the pie and drizzle with the butterscotch syrup.