Ingredients:
1½ cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Butterscotch 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
For the Topping:
1½ cups whipped cream or Cool Whip
1/4 cup caramel sauce (store-bought or homemade)
Directions:
Make the Crust:
Preheat the oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is fully moistened.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
Bake for 8–10 minutes. Remove from the oven and let the crust cool completely.
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the butterscotch pudding mix, whole milk, heavy cream, brown sugar, and vanilla extract.
Whip the mixture using a hand mixer or whisk until it becomes thick and creamy, about 2–3 minutes.
Assemble the Pie:
Pour the butterscotch filling into the cooled graham cracker crust.
Use a spatula to spread the filling evenly.
Top it Off:
Dollop or pipe the whipped cream or Cool Whip over the butterscotch filling.
Drizzle the caramel sauce generously over the top.
Chill and Serve:
Refrigerate the pie for at least 3 hours, or overnight, until fully set.
Slice and serve chilled.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes (plus chilling time)
Kcal: 410 kcal per slice | Servings: 8 servings