Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butterscotch Cool Whip Pie: The Ultimate No-Bake Dessert Recipe

  • Total Time: 260 minutes
  • Yield: 8 servings 1x

Description

Easy and delicious no-bake butterscotch pie with a graham cracker crust and creamy butterscotch filling. Optional Cool Whip topping. Perfect for any occasion!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ? cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • 1 (5.1 ounce) package butterscotch instant pudding mix
  • 1 ½ cups milk (whole or 2%)
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container Cool Whip, thawed
  • ½ cup butterscotch chips, divided
  • Additional Cool Whip
  • Butterscotch chips
  • Toffee bits

Instructions

  1. Combine the dry ingredients: In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Make sure to get rid of any big clumps of graham cracker crumbs so you have a nice, even texture.
  2. Add the melted butter: Pour the melted butter into the graham cracker crumb mixture. Stir well until all the crumbs are evenly moistened. The mixture should resemble wet sand. If it seems too dry, you can add a tiny bit more melted butter, a tablespoon at a time, until it reaches the right consistency.
  3. Press into the pie plate: Transfer the graham cracker crumb mixture to a 9-inch pie plate. Using the bottom of a measuring cup or your fingers, firmly press the crumbs evenly across the bottom and up the sides of the pie plate.
  4. Pre-bake the crust (optional but recommended): For a sturdier crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes.
  5. Cool completely: Let the crust cool completely on a wire rack before adding the filling.
  6. Whisk pudding and milk: In a large bowl, whisk together the butterscotch instant pudding mix and milk until well combined.
  7. Let the pudding set: Let the pudding mixture sit for about 5 minutes to allow it to thicken slightly.
  8. Cream the cream cheese: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  9. Combine cream cheese and pudding: Gradually add the thickened pudding mixture to the creamed cream cheese, beating until well combined.
  10. Add vanilla extract: Stir in the vanilla extract.
  11. Fold in Cool Whip: Gently fold in the thawed Cool Whip until just combined. Be careful not to overmix.
  12. Add butterscotch chips: Fold in half of the butterscotch chips (¼ cup).
  13. Pour filling into crust: Pour the butterscotch filling into the cooled graham cracker crust, spreading it evenly.
  14. Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  15. Add Cool Whip topping: Before serving, you can add a layer of additional Cool Whip on top of the pie.
  16. Garnish with butterscotch chips and toffee bits: Sprinkle the remaining butterscotch chips (¼ cup) and toffee bits (if using) over the top of the Cool Whip.
  17. Slice and serve: Slice the pie into wedges and serve chilled.
  18. Store leftovers: Store any leftover pie in the refrigerator, covered, for up to 3 days.

Notes

  • For a sturdier crust, pre-bake it.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • Don’t overmix the Cool Whip.
  • Chilling the pie for at least 4 hours is crucial for a firm filling.
  • See “Tips and Variations” section for ideas on customizing the recipe.
  • See “Troubleshooting” section for help with common issues.
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.beerecipe.com/butterscotch-cool-whip-pie/