Quick Butterscotch Pie or "Pick Your Flavor Pie"
A light and fluffy butterscotch cream pie that takes minutes to prepare. Change the flavor by using different types of pudding mix. Make sure it's instant as the recipe calls for.
Servings 8
Cost 5
Ingredients
Crust
- 1 sleeve graham crackers, finely ground to make 1 ½ cups crumbs
- ¼ cup sugar
- 6 tablespoons butter, melted (preferably salted)
Filling
- 1 cup heavy whipping cream
- 8 ounces softened cream cheese
- 14 oz can of Eagle Brand regular or light condensed milk
- 1 3.4 oz package butterscotch flavored instant pudding mix Make sure it's instant!
- ¾ cup water
Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon of vanilla
- Garnish: butterscotch sundae topping and chopped nuts
Instructions
- Mix together the graham cracker crumbs, sugar and butter. Press into a 9-inch pie dish and bake at 375 for 7 minutes. Let cool completely.
- Beat the 8 oz of heavy cream until stiff peaks form. Set aside.
- In a large mixing bowl, using a handheld mixer, beat the cream cheese until fluffy. Gradually add the condensed milk and beat until smooth, then beat in the pudding mix and the water. Beat until smooth.
- With a rubber scraper, fold in the whipped cream. I've added a photo of the consistency. If you used instant pudding and cream cheese, it should be pretty thick. The photo shows green because I used pistachio.
- Transfer to the pie crust and chill for about 2 hours or until ready to serve.
- Meanwhile, combine the other 8 oz of heavy whipping cream with 2 tablespoons of sugar in a chilled mixing bowl (preferably metal). Beat until stiff peaks begin to form. Beat in vanilla. Pipe whipped cream around edges.
- Garnish with sundae topping and sprinkle edges with chopped nuts.
Notes
Prep time doesn't include chill time, although this pie doesn't take long to chill.