Butterscotch Heaven Pie Dessert (Printable Version)
# What You’ll Need:
→ For the Crust
01 -
1½ cups finely crushed graham crackers
02 -
¼ cup granulated sugar
03 -
6 tablespoons melted unsalted butter
→ For the Butterscotch Filling
04 -
Two 3.4 oz boxes of instant butterscotch pudding mix
05 -
3 cups cold whole milk
06 -
1 teaspoon vanilla extract (optional)
→ For the Topping
07 -
1 tub (8 oz) whipped topping
08 -
Optional garnishes: chopped nuts, crushed toffee, caramel drizzle
# Steps to Follow:
01 -
Mix crushed graham crackers, sugar, and melted butter until evenly moistened. Firmly press into the bottom and sides of your pie pan. Chill in the fridge for at least 10 minutes, or bake at 175°C (350°F) for 8–10 minutes for a crisper crust.
02 -
In a large bowl, combine pudding mix with cold milk. Whisk for 2–3 minutes until it begins to thicken. Let it rest for a few minutes to firm up, then pour into the prepared crust.
03 -
Once the pudding layer is set, spread whipped topping evenly over the surface. Use a spatula or spoon to create soft peaks or decorative swirls.
04 -
Refrigerate the pie for at least 4 hours before serving. Garnish with toffee bits, chopped nuts, or a light drizzle of caramel just before serving.
# Additional Notes:
01 -
Use very cold milk for instant pudding to set properly.
02 -
Don’t rush the chilling time—it’s key to firm slices.
03 -
Use a hot knife to make clean cuts between servings.
04 -
For extra crunch, sprinkle a thin layer of crushed cookies on top.
05 -
Avoid overmixing pudding to prevent it from becoming watery.