Butterscotch Heaven Pie (Print Version)
Smooth butterscotch filling in a sweet graham crust topped with caramel and whipped cream.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 (3.4 ounce) box instant butterscotch pudding mix
05 -
1 1/2 cups whole milk
06 -
1/2 cup heavy cream
07 -
1/4 cup brown sugar
08 -
4 ounces cream cheese, softened
09 -
1 teaspoon vanilla extract
→ Topping
10 -
1 1/2 cups whipped cream or Cool Whip
11 -
1/4 cup caramel sauce
# Steps:
01 -
Preheat oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is fully moistened. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake for 8 to 10 minutes. Remove from the oven and allow to cool completely.
02 -
In a large bowl, beat softened cream cheese until completely smooth and creamy. Add butterscotch pudding mix, whole milk, heavy cream, brown sugar, and vanilla extract. Whip with a hand mixer or sturdy whisk until thick and creamy, about 2 to 3 minutes.
03 -
Pour the butterscotch filling into the cooled graham cracker crust. Use a spatula to spread the mixture evenly across the crust.
04 -
Gently dollop or pipe whipped cream or Cool Whip over the butterscotch filling. Generously drizzle caramel sauce across the top layer.
05 -
Transfer the pie to the refrigerator and chill for at least 3 hours, or overnight, until the filling is fully set. Slice and serve cold.
# Notes:
01 -
For the cleanest slices, chill the pie overnight and use a sharp knife dipped in hot water between cuts.