Ingredients
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- 1 package (3.4 oz) instant butterscotch pudding mix
- 1 cup cold milk
- 1 cup heavy cream (whipped) or whipped topping
- ½ cup butterscotch chips (optional, for extra richness)
- ¼ cup caramel sauce (for drizzling)
- Whipped cream (for topping)
- Crushed toffee bits or chopped pecans (optional garnish)
Instructions
- Prepare the Filling
In a medium bowl, whisk together the butterscotch pudding mix and cold milk until smooth and thickened. Let it sit for 5 minutes to set. - Make it Creamy
Gently fold in the whipped cream (or whipped topping) until fully combined and fluffy.
If using, stir in butterscotch chips for added texture. - Fill the Crust
Spoon the mixture into the graham cracker crust, spreading evenly. - Chill
Cover and refrigerate for at least 2–3 hours, or until fully set. - Top & Serve
Before serving, drizzle with caramel sauce and add a swirl of whipped cream on top.
Sprinkle with crushed toffee bits or chopped pecans for a final touch. - Enjoy
Slice and indulge in this silky, sweet butterscotch heaven!
If you like, I can also give you a no-bake version with a layered cream cheese filling to make it even richer and bakery-style. That would turn this pie into a real showstopper.