Ingredients
- 1 pre-made graham cracker pie crust (9-inch)
- 1 package (3.4 oz) instant butterscotch pudding mix
- 1 cup cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup butterscotch chips (melted and cooled slightly)
- Optional: extra butterscotch chips or caramel drizzle for topping
Instructions
- In a large mixing bowl, whisk together the butterscotch pudding mix and cold milk until smooth and thickened (about 2 minutes).
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold half of the whipped cream into the pudding mixture, then stir in the melted butterscotch chips until well combined.
- Spoon the creamy butterscotch filling into the prepared pie crust and smooth the top.
- Spread the remaining whipped cream over the filling.
- Garnish with extra butterscotch chips or drizzle with caramel if desired.
- Chill for at least 4 hours (or overnight) before serving for the best flavor and texture.
✨ Tip: For an extra indulgent touch, sprinkle crushed toffee bits over the top before serving.
If you want, I can also give you a no-bake version of this pie so you can make it even faster.