Ingredients
Scale
- 1½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Butterscotch Filling:
- 1 (3.4 oz) box instant butterscotch pudding mix
- 1½ cups whole milk
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- For the Topping:
- 1½ cups whipped cream or Cool Whip
- 1/4 cup caramel sauce (store-bought or homemade)
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until fully moistened. Press into a 9-inch pie dish. Bake 8–10 minutes. Cool completely.
- Prepare the Filling: Beat cream cheese until smooth. Add pudding mix, milk, cream, brown sugar, and vanilla. Whip 2–3 minutes until thick and creamy.
- Assemble the Pie: Pour filling into cooled crust. Spread evenly.
- Top it Off: Dollop or pipe whipped cream/Cool Whip on top. Drizzle with caramel sauce.
- Chill and Serve: Refrigerate at least 3 hours or overnight until set. Slice and serve chilled.
Notes
- For extra flavor, toast the graham cracker crust slightly longer before filling.
- Homemade whipped cream will give the pie a fresher taste compared to Cool Whip.
- Store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Chilled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: butterscotch pie, caramel pie, creamy dessert