No-Bake Butterscotch Pie Recipe

• Quick and Easy: This recipe comes together in just 15 minutes of prep time.
• No Oven Needed: Perfect for hot days or when your oven is occupied.
• Rich and Creamy: The combination of butterscotch pudding, whipped cream, and optional caramel sauce delivers indulgent flavors in every bite.
• Customizable: Add your favorite toppings like caramel bits or butterscotch chips for a personal touch.
• Crowd-Pleasing: A fantastic option for potlucks, family gatherings, or simply as a treat for yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• graham cracker crumbs
• unsalted butter, melted
• granulated sugar

For the Filling:

• instant butterscotch pudding mix
• cold whole milk
• heavy whipping cream, whipped to stiff peaks
• caramel sauce (optional, for extra flavor)

For the Topping:

• whipped cream
• butterscotch chips or caramel bits (optional, for garnish)

Directions

1. Prepare the Crust:
   Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture evenly into a 9-inch pie dish. Refrigerate to set.
2. Make the Filling:
   Whisk together the butterscotch pudding mix and cold milk until thickened. Fold in the whipped cream and caramel sauce, if using, until smooth.
3. Assemble the Pie:
   Spread the butterscotch filling evenly into the prepared crust.
4. Add the Topping:
   Cover with whipped cream and garnish with butterscotch chips or caramel bits, if desired.
5. Chill and Serve:
   Refrigerate for at least 4 hours until set. Slice and serve chilled.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes

Variations

• Chocolate Twist: Swap the graham cracker crust for a chocolate cookie crust for added decadence.
• Nutty Crunch: Add a sprinkle of crushed pecans or walnuts on top for a crunchy texture.
• Different Pudding Flavors: Experiment with vanilla or caramel pudding for a unique take.
• Salted Caramel: Drizzle a bit of salted caramel over the whipped cream for a sweet-salty contrast.

Storage/Reheating

• Storage: Cover and store the pie in the refrigerator for up to 3 days.
• Freezing: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving.

FAQs

1. Can I use a store-bought crust?

Yes, a pre-made graham cracker crust works perfectly for this recipe.

2. Can I make this pie ahead of time?

Absolutely! This pie can be made a day in advance, making it great for gatherings.

3. What if I don’t have instant pudding mix?

Cook-and-serve pudding mix can be used but will require cooking and cooling before assembling.

4. Can I substitute the whipped cream with Cool Whip?

Yes, Cool Whip is a convenient alternative to freshly whipped cream.

5. Is this pie gluten-free?

To make it gluten-free, use gluten-free graham crackers for the crust.

6. How long does the pie need to chill?

The pie needs to chill for at least 4 hours to set properly.

7. Can I add fruit to this pie?

Yes, sliced bananas or a drizzle of berry sauce would complement the flavors beautifully.

8. Can I make mini pies with this recipe?

Certainly! Use a muffin tin lined with cupcake liners for individual servings.

9. What can I use instead of caramel sauce?

Butterscotch sauce or a drizzle of honey are great alternatives.

10. What’s the best way to slice the pie?

Use a sharp knife and wipe it clean between slices for neat portions.

Conclusion

This No-Bake Butterscotch Pie is a creamy, dreamy dessert that’s as easy to make as it is to love. With its rich flavors, effortless preparation, and customizable toppings, it’s a guaranteed hit. Whether you’re hosting a party or simply treating yourself, this pie is the perfect way to indulge without turning on the oven. Enjoy!