Heavenly No-Bake Butterscotch Pie /Light, Fluffy, and Irresistible! / Easy Butterscotch Pie

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is lower on the glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Start by preparing the graham cracker crust. Measure out 2/3 cup of granulated sugar and 12 tablespoons of melted butter.

Crush graham crackers to make 3 cups of graham cracker crumbs using a food processor or Ninja.

Mix the crushed graham crackers with the sugar and melted butter in a bowl until combined.

Press the mixture firmly into a pie dish to form the crust. If you prefer a thinner crust, use less graham cracker crumbs.

For the filling, mix together 1 box of instant butterscotch pudding with 2 cups of cold milk in a bowl until it starts to thicken. Set aside for about 5 minutes.

In a separate bowl, whip together 1 cup of heavy whipping cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.

Fold the whipped cream into the butterscotch pudding mixture until well combined. Note that the amount of whipped cream may not be enough for both the filling and topping, so consider doubling it if needed.

Pour the butterscotch filling into the prepared graham cracker crust, smoothing it out evenly.

Top the pie with dollops of whipped topping or additional whipped cream if desired.

Sprinkle butterscotch chips or drizzle butterscotch ice cream topping on top of the pie.

Refrigerate the pie for a couple of hours to chill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens