Butterscotch Heaven Pie
A creamy and dreamy dessert featuring a luscious butterscotch filling, crumbly graham cracker crust, and topped with whipped cream and caramel sauce.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch pie pan
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 1/3 cup Granulated sugar
- 6 tablespoons Unsalted butter, melted
Filling Ingredients
- 1 box Instant butterscotch pudding mix (3.4 oz)
- 1.5 cups Whole milk
- 1/2 cup Heavy cream
- 1/4 cup Brown sugar
- 4 oz Cream cheese, softened
- 1 teaspoon Vanilla extract
- 1.5 cups Whipped cream or Cool Whip
- 1/4 cup Caramel sauce
Instructions
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined and resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator.
- In a separate bowl, whisk together the instant butterscotch pudding mix and whole milk for about 2 minutes until thickened. Set aside for 5 minutes.
- In another mixing bowl, beat the softened cream cheese, brown sugar, and vanilla extract until smooth and creamy.
- Slowly add the heavy cream to the cream cheese mixture, beating until light and fluffy.
- Fold the prepared butterscotch pudding into the cream cheese mixture until fully combined and smooth.
- Pour the butterscotch filling into the chilled pie crust, spreading evenly.
- Top the pie with whipped cream or Cool Whip, swirling it over the surface.
- Drizzle caramel sauce generously over the top.
- Refrigerate for at least 4 hours or overnight until fully set.
Notes
For the creamiest filling, ensure cream cheese is completely softened. Chill the pie for easy slicing. Drizzle caramel sauce just before serving.