Indulge in this creamy Butterscotch Heaven Pie

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INGREDENT

  • 1 pre-made graham cracker crust (9-inch)
  • 1 package (3.4 oz) instant butterscotch pudding mix
  • 1 ½ cups cold milk
  • ½ cup heavy whipping cream
  • ½ cup butterscotch chips, melted and slightly cooled
  • 1 (8 oz) tub whipped topping (like Cool Whip), thawed
  • Optional garnish: butterscotch chips, crushed toffee bits, or whipped cream

Instructions

  1. Prepare the Pudding Layer:
    In a large bowl, whisk together the instant butterscotch pudding mix and cold milk for about 2 minutes until thickened. Set aside.
  2. Make the Butterscotch Cream:
    In a separate bowl, beat the heavy whipping cream until soft peaks form. Gently fold in the melted butterscotch chips until fully combined.
  3. Combine Layers:
    Fold the whipped topping into the pudding mixture until smooth, then gently fold in the butterscotch cream mixture.
  4. Fill the Crust:
    Spoon the combined mixture into the graham cracker crust. Smooth the top with a spatula.
  5. Chill:
    Refrigerate for at least 4 hours, or overnight, until fully set.
  6. Serve:
    Top with extra whipped cream, a sprinkle of butterscotch chips or crushed toffee bits for added crunch and presentation.

Would you like a no-bake version or a homemade crust included?

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