Ingredients
- 1 pre-made graham cracker pie crust (9-inch)
- 1 package (3.4 oz) instant butterscotch pudding mix
- 1 cup whole milk (cold)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup butterscotch chips (optional, for extra richness)
- Whipped topping, for garnish
- Butterscotch sauce or extra chips, for drizzling
Instructions
- Prepare Pudding: In a mixing bowl, whisk together the instant butterscotch pudding mix and cold milk until smooth and thickened (about 2–3 minutes).
- Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Combine: Gently fold the whipped cream into the butterscotch pudding until fully combined and creamy. If you like extra butterscotch flavor, fold in the butterscotch chips.
- Fill the Crust: Spoon the creamy mixture into the graham cracker crust. Smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours or until set. Overnight is even better!
- Garnish & Serve: Before serving, top with extra whipped topping and drizzle with butterscotch sauce or sprinkle more chips on top.
Tip: For an extra fancy touch, lightly toast the butterscotch chips before sprinkling on top.
Would you like a version with a homemade crust or a cooked pudding instead?