Butterscotch Pudding Pie

Table of Contents

Buttery graham cracker crust • Silky homemade butterscotch pudding • Fluffy whipped

This Butterscotch Pudding Pie is the epitome of a comfort dessert with its buttery graham cracker crust, smooth handmade butterscotch pudding, and cloud-like whipped cream topping. Each layer blends exquisitely to produce a smooth, creamy, and incredibly nostalgic flavor that is rich but well-balanced. This pie gives a melt-in-your-mouth feeling with every bite, whether you’re serving it for a holiday table, a family get-together, or just for yourself. cream

8 slices

Prep Time: 25 minutes

Cook Time: 15 minutes

Chill Time: 4 hours (or overnight)

Ingredients

For the Graham Cracker Crust

1½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup (1 stick) unsalted butter, melted

For the Butterscotch Pudding Filling

¾ cup packed brown sugar (dark brown preferred)

¼ cup cornstarch

¼ teaspoon salt

2½ cups whole milk

3 large egg yolks

3 tablespoons unsalted butter

1½ teaspoons vanilla extract

For the Whipped Cream Topping

1 cup cold heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Instructions

Make the Graham Cracker Crust

Preheat oven to 350°F (175°C).

In a bowl, mix graham cracker crumbs and sugar.

Stir in melted butter until evenly moistened.

Press mixture firmly into the bottom and sides of a 9-inch pie dish.

Prepare the Butterscotch Pudding

In a saucepan, whisk together brown sugar, cornstarch, and salt.

Gradually whisk in the milk until smooth.

Cook over medium heat, stirring constantly, until thickened and bubbling (about 6–8 minutes).

In a small bowl, whisk egg yolks.

Slowly add ½ cup of hot pudding into yolks (to temper), then pour back into saucepan.

Cook 1–2 minutes more, stirring constantly.

Remove from heat; stir in butter and vanilla until silky smooth.

Assemble the Pie

Pour hot pudding into the cooled crust.

Smooth the top.

Press plastic wrap directly onto pudding surface to prevent skin.

Refrigerate for at least 4 hours, preferably overnight.

Make the Whipped Cream

Beat cold heavy cream until soft peaks form.

Add powdered sugar and vanilla.

Beat to fluffy, stiff peaks.

Serve

Spread or pipe whipped cream over chilled pie.

Optional garnish:

Butterscotch chips

Caramel drizzle

Graham cracker crumbs

Sea salt flakes

Tips for Perfect Results

Use dark brown sugar for deeper caramel flavor.

Stir constantly while cooking pudding to avoid lumps.

Chill thoroughly for clean slices.

For extra richness, replace ½ cup milk with heavy cream.

Storage

Refrigerate covered for up to 3 days.

Best texture on day 1–2.

conclusion

This Butterscotch Pudding Pie proves that simple ingredients can create an unforgettable dessert. The deep caramel notes of the butterscotch filling, paired with the crisp buttery crust and light whipped cream, make it a timeless favorite that never goes out of style. Chill it well, slice generously, and enjoy a dessert that’s cozy, elegant, and guaranteed to impress. One bite, and it’s sure to become a repeat request at your table.