No Bake Butterscotch Pie

This is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch!

Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a butterscotch candy but served up as a no-bake pie. If you love the rich, caramel flavor of butterscotch you are going to love this easy homemade pie recipe.

Ingredients Needed

• A simple graham cracker crust with graham cracker crumbs and melted butter
• Large egg yolks for the pudding custard
• Light brown sugar gives that rich butterscotch flavor
• Whole milk but you can also use low-fat or nonfat
• Cornstarch helps to thicken the pudding
• A soft whipped cream goes on top.

How to make Butterscotch Pie

1. Combine graham cracker crumbs with the melted butter in a bowl until there are no dry crumbs left. Pour the crumbs into a prepared 9” springform pan and firmly press it in the bottom and up the sides of the pan to create a thick crust.
2. Make the homemade pudding: Melt the butter in a saucepan over medium-low heat. Add the egg yolks and whisk until they are well combined with the butter. Add the brown sugar and whisk until smooth and then add the milk and cream and keep whisking. Add the cornstarch a little bit at a time. Then stir until the pudding thickens.
3. I like to strain the filling into the crust so it’s really smooth, but this is optional. The nice thing about straining it is that it removes any small lumps.
4. Get a piece of plastic wrap and cover the filling so that the wrap is touching the surface of the pudding. This will prevent a skin from forming on top while it cools. Poke a few small holes in the plastic – this will allow steam to escape as the filling cools. Cool the filling in the crust then store it in the refrigerator for four to six hours or overnight.
5. Top the pie with whipped cream before serving. You can also make a more traditional meringue topping, if you prefer.

No Bake Butterscotch Pudding Pie Recipe

5 from 6 votes

This No-Bake Butterscotch Pudding Pie is completely from scratch with the BEST butterscotch pudding EVER and a graham cracker crust!

Recipe Video

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Yield 10 servings

Serving Size 1 slice

Cook ModePrevent your screen from going dark

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Ingredients

 

For the crust:

• ▢ 2 ¼ cups graham cracker crumbs
• ▢ 8 tablespoons (113g) unsalted butter melted

For the pudding:

• ▢ 2 tablespoons (28g) unsalted butter
• ▢ 3 large egg yolks
• ▢ ¾ cup (150g) packed light brown sugar
• ▢ 1 ½ cups whole milk
• ▢ ½ cup heavy whipping cream
• ▢ 3 tablespoons (24g) cornstarch
• ▢ 1 teaspoon vanilla extract

For the topping:

• ▢ ¾ cup heavy whipping cream
• ▢ ¼ cup (27g) powdered sugar
• ▢ 1 tablespoon vanilla extract
• ▢ Pecans crushed, optional

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Instructions

• Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9” pie plate if you prefer.
• Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
• Measure out all of the pudding ingredients before starting. Pudding cooks fast and you don’t want your eggs to scramble! In a medium-sized saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar to the egg mixture and whisk until smooth. Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time and whisk until dissolved. Switch to a wooden spoon and stir constantly. Once the pudding starts to thicken, continue cooking for another couple of minutes until it is bubbling slightly.
• Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)
• Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until it’s bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. It’s best to start with a cold bowl and beater for faster whipped cream. Spread the whipped cream over the pie and garnish with chopped pecans.

Recipe Nutrition

Serving: 1slice | Calories: 414kcal | Carbohydrates: 39g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 133mg | Sodium: 161mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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