Butterscotch Cream Pie Recipe

If you’re a fan of smooth, creamy textures paired with a buttery crust, this Butterscotch Cream Pie is bound to steal your heart. Perfect for family gatherings, special occasions, or just a delightful treat for yourself, this pie combines the richness of butterscotch pudding with a silky cream filling. With its golden layers and irresistible aroma, it’s a dessert that will keep everyone coming back for seconds.

Ingredients:

For the Crust:

• 1 ½ cups (180g) of graham cracker crumbs
• ½ cup (113g) of unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cream Filling:

• 1 package (8 oz or 225g) of cream cheese, softened
• 1 cup (120g) of powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups (360ml) of heavy whipping cream, whipped to stiff peaks

For the Butterscotch Pudding:

• 1 package (3.4 oz or 96g) of instant butterscotch pudding mix
• 2 cups (480ml) of whole milk

For Topping:

• Whipped cream or whipped topping
• Butterscotch drizzle (optional)

Preparation Time:

• Prep Time: 20 minutes
• Chilling Time: 3 hours
• Total Time: 3 hours and 20 minutes

Instructions:

Step 1: Prepare the Crust

1. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and resemble wet sand.
2. Press the mixture evenly into a 9-inch pie dish, covering the bottom and slightly up the sides. Use the back of a spoon or the bottom of a glass to compact the crust firmly.
3. Refrigerate the crust while you prepare the filling.

Step 2: Make the Cream Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract, and beat until fully incorporated and smooth.
3. Fold in the whipped cream gently, ensuring the mixture stays light and fluffy.
4. Spread the cream filling evenly over the prepared crust, smoothing the top with a spatula. Place the pie back in the refrigerator.

Step 3: Prepare the Butterscotch Pudding

1. In a medium bowl, whisk together the butterscotch pudding mix and cold milk for 2 minutes until thickened. Let it sit for 5 minutes to fully set.
2. Pour the pudding over the cream filling layer, spreading it evenly to the edges of the pie.

Step 4: Decorate and Chill

1. Add decorative whipped cream around the edges or fully cover the pie with a whipped topping. If desired, drizzle butterscotch sauce over the top for an extra touch of flavor and elegance.
2. Chill the pie in the refrigerator for at least 3 hours or until fully set.

Serving Suggestions:

Slice and serve this Butterscotch Cream Pie chilled for the best experience. Pair it with a warm cup of coffee or a tall glass of cold milk to complement the pie’s creamy texture and rich flavors. This pie serves 8 to 10, making it ideal for sharing.

Tips and Notes:

• Customizing the Crust: Feel free to substitute graham crackers with crushed vanilla wafers or shortbread cookies for a different flavor profile.
• Whipping Cream: If you’re short on time, you can use store-bought whipped topping, but freshly whipped cream provides the best texture and taste.
• Storage: Store the pie covered in the refrigerator for up to 3 days. Freezing is not recommended as it may alter the creamy texture.

This Butterscotch Cream Pie is a show-stopper dessert that combines simplicity with sophistication. From the crunchy graham cracker crust to the velvety cream cheese layer and the rich butterscotch pudding topping, every bite is a perfect harmony of textures and flavors. Whether you’re a beginner baker or an experienced chef, this recipe is easy to follow and guarantees rave reviews. Don’t wait for a special occasion to try it—make it today and let the indulgence begin!