A creamy, dreamy butterscotch pie with a graham cracker crust and rich, fluffy filling — perfect for any dessert lover and guaranteed to impress with every silky bite.

Why You’ll Love This Pie

• Buttery, crisp graham cracker crust

• Ultra-smooth butterscotch pudding filling

• No mixer needed for most of the recipe

• A stunning make-ahead dessert

• Ideal for holidays, parties, or weeknight indulgence

Ingredients

Crust

• 1½ cups graham cracker crumbs

• 1/3 cup granulated sugar

• 6 tablespoons unsalted butter, melted

Filling

• 1 (3.4 oz) box instant butterscotch pudding mix

• 1½ cups whole milk

• 1/2 cup heavy cream

• 1/4 cup brown sugar

• 4 oz cream cheese, softened

• 1 teaspoon vanilla extract

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Yields: 8 servings

Directions

Step 1: Prepare the Crust

In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.

Step 2: Press and Bake

Firmly press the mixture into a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes. Let it cool completely.

Step 3: Make the Pudding Base

In a large bowl, whisk together the instant butterscotch pudding mix and whole milk until thickened (about 2 minutes).

Step 4: Whip the Cream

In a separate bowl, beat the heavy cream and brown sugar until soft peaks form.

Step 5: Blend Cream Cheese and Vanilla

Add softened cream cheese and vanilla extract to the pudding base and beat until smooth.

Step 6: Combine the Filling

Gently fold the whipped cream into the pudding mixture until fully incorporated and fluffy.

Step 7: Fill and Smooth

Spoon the butterscotch filling into the cooled crust and smooth the top with a spatula.

Step 8: Chill and Set

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

Tips & Variations

• For extra depth, use dark brown sugar instead of light

• Top with whipped cream and butterscotch chips for garnish

• Try a chocolate crust for a different flavor twist

• Add a sprinkle of sea salt on top for a sweet-salty contrast

Frequently Asked Questions

Can I use homemade whipped cream instead of heavy cream and brown sugar?
Yes, just whip 1/2 cup of heavy cream with 1 tablespoon sugar until soft peaks form.

Does the crust need to be baked?
Baking helps set the crust and adds flavor, but you can skip it for a completely no-bake version.

Can I make this pie ahead of time?
Absolutely! It’s best made the day before and chilled overnight.

How long will this pie keep?
Store covered in the fridge for up to 4 days.

Final Thoughts

Butterscotch Heaven Pie lives up to its name — rich, smooth, and satisfying. Whether you’re serving guests or treating yourself, this easy dessert delivers a perfect balance of sweetness, creaminess, and crunch in every bite.