Name: Butterscotch Heaven Pie
Prep time: 15 min
Cook time: 8 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: For the graham cracker crust:; 1½ cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; For the butterscotch filling:; 1 package (3.4 oz) instant butterscotch pudding mix; 1½ cups cold milk; 1/2 cup heavy cream; 1/4 cup brown sugar; 1 teaspoon vanilla extract; For the topping:; 1½ cups whipped topping or whipped cream; Butterscotch chips or crushed toffee bits (optional, for garnish)

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This Butterscotch Heaven Pie is exactly what the name promises—a creamy, dreamy, indulgent dessert layered with buttery graham cracker crust, rich butterscotch filling, and a cloud of whipped topping. It’s the kind of pie I make when I want to impress with minimal effort. Each bite is smooth, sweet, and irresistibly nostalgic.

Butterscotch Heaven Pie Recipe

Why I Love This Recipe

I love how this pie gives me everything I want in a dessert—sweet, creamy filling, crunchy buttery crust, and a light topping that keeps things from getting too heavy. The butterscotch is the star here, and it delivers a deep caramel-like flavor that instantly makes me feel like I’m eating something decadent and homemade. Plus, it’s a no-fuss, no-bake pie that I can whip up in advance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the graham cracker crust:
1½ cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the butterscotch filling:
1 package (3.4 oz) instant butterscotch pudding mix
1½ cups cold milk
1/2 cup heavy cream
1/4 cup brown sugar
1 teaspoon vanilla extract

For the topping:
1½ cups whipped topping or whipped cream
Butterscotch chips or crushed toffee bits (optional, for garnish)

Directions

Make the crust

I preheat the oven to 350°F (175°C), although baking the crust is optional if I want a firmer base.
In a bowl, I combine the graham cracker crumbs, granulated sugar, and melted butter until evenly mixed.
I press the mixture firmly into the bottom and sides of a 9-inch pie plate.
I bake the crust for 8 minutes (optional), then let it cool completely. If I’m not baking it, I chill the crust in the fridge for at least 30 minutes to help it firm up.

Prepare the butterscotch filling

In a medium bowl, I whisk together the instant butterscotch pudding mix and cold milk until it begins to thicken.
In a separate bowl, I whip the heavy cream with the brown sugar and vanilla extract until soft peaks form.
I gently fold the whipped cream mixture into the pudding until smooth and creamy.
I pour the filling into the cooled crust and smooth the top with a spatula.

Add the topping

I spread the whipped topping evenly over the filling, making soft swirls for a pretty finish.
For extra flair, I sprinkle butterscotch chips or crushed toffee bits on top.

Chill

I refrigerate the pie for at least 4 hours, or overnight, until fully set and ready to slice.

Servings and timing

Serves: 8 slices
Prep time: 15 minutes
Bake time (optional): 8 minutes
Chill time: 4 hours
Total time: about 4 hours 30 minutes

Variations

Sometimes I mix butterscotch chips into the filling for extra texture. I’ve also swapped the graham crust for a shortbread or chocolate cookie crust to switch things up. For a lighter version, I use low-fat milk and a lighter whipped topping—it’s still creamy and delicious.

Storage/Reheating

I store the pie covered in the refrigerator for up to 5 days. I don’t recommend freezing it, as the texture of the pudding and whipped topping can change. If I want to prep it ahead, I make the crust and filling a day in advance and top it just before serving for the freshest look.

Butterscotch Heaven Pie Recipe

FAQs

Can I use cook-and-serve pudding instead of instant?

Yes, but I prepare it fully and let it cool completely before folding in the whipped cream. It takes longer, but the flavor is deeper.

Is the crust bake-required?

No, I often skip baking if I’m short on time. It sets up nicely in the fridge, though baking gives it a crispier texture.

Can I make this pie dairy-free?

Yes, I use plant-based milk for the pudding and a dairy-free whipped topping. Just make sure the pudding mix is also dairy-free.

How do I prevent the filling from being too soft?

I use cold milk and let the pie chill thoroughly. Whipping the cream well before folding it in also helps give the filling structure.

Can I make individual servings?

Absolutely. I press the crust into small ramekins or jars and layer in the filling and topping. It’s perfect for parties or portion control.

Conclusion

This Butterscotch Heaven Pie is smooth, creamy, and packed with buttery, nostalgic flavor. It’s easy to prepare, visually stunning, and always a hit at the table. When I want something that feels indulgent but comes together in minutes, this pie is my sweet spot—every single time.