Quick Butterscotch Pie
A light and fluffy butterscotch cream pie that takes minutes to prepare.
Servings 8
Ingredients
- 1 sleeve of graham crackers ground into 1 ½ cups crumbs
- ¼ to ⅓ 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
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.
- 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.
