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Quick Butterscotch Cream Pie

Quick Butterscotch Pie

A light and fluffy butterscotch cream pie that takes minutes to prepare.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 8
Author Cookie Madness


  • 1 sleeve of graham crackers ground into 1 1/2 cups crumbs
  • 1/4 to 1/3 cup sugar
  • 6 tablespoons butter melted
  • 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
  • ¾ cup water


  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon of vanilla
  • Garnish: butterscotch sundae topping and chopped nuts


  • 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.
  • 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.


Prep time doesn't include chill time, although this pie doesn't take long to chill.