This homemade Butterscotch Pie is sweet and creamy. And you only need 15 minutes and 7 simple ingredients to make this delicious no-bake dessert. Your family will go wild for this pie!
This old-fashioned butterscotch pie is a classic dish that is very similar to other cream pies like caramel and chocolate. Just simple ingredients that come together to make a creamy pudding-like texture.
The tanginess of the cream cheese in this dish really balances the sweetness of the butterscotch to create a rich, indulgent dessert that is sure to impress.
Why You Will Love This Butterscotch Pie
- No baking required- That’s right! This recipe is 100% oven-free.
- Quick and easy- This butterscotch pie only has 7 ingredients, most of which you probably already have in your pantry. It takes only 15 minutes to make, and then it’s into the refrigerator to chill.
- Cold and creamy- The texture of this pie is out of this world.
- Delicious- You’ll find that your pie is buttery, sweet, creamy, and tangy. All the best flavors rolled into one!
This no-bake pie is perfect for any occasion and special enough to serve for the holidays like Easter, Thanksgiving, and Christmas.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Cream cheese- Softened cream cheese will form the foundation for the butterscotch pie
- Butterscotch chips- We love Nestle Toll House, but any brand will work.
- Heavy whipping cream- This will keep the pie creamy and smooth.
- Granulated sugar- To sweeten the crust.
- Brown sugar- To sweeten the pie filling and bring out the butterscotch flavor.
- Graham cracker crumbs- Store-bought or hand-crushed.
- Butter- Melted butter will help form the buttery graham cracker crust.
Recipe Substitutions and Variations
- Used Biscoff cookie crumbs or gingersnaps for the crust instead of graham crackers for even more spice. Use Nilla wafers for less spice.
- Top your butterscotch pie with crushed and toasted pecans or cashews for a little crunch.
- Replace the butterscotch chips with peanut butter chips for a totally different twist.
How To Make Butterscotch Pie
Mix the graham cracker crumbs, granulated sugar, and butter in a medium bowl. Then firmly press the crumb mixture into a pie plate and chill.
Next, using a microwave-safe bowl melt the butterscotch chips in the microwave at 15-second intervals.
In a large mixing bowl whip the heavy cream and brown sugar together with a hand mixer until stiff peaks form.
Beat cream cheese and melted butterscotch chips together. Add ⅔ of the whipped cream and combine until smooth.
Pour filling into the crust and top with remaining whipped cream.
Refrigerate for a minimum of 2 hours and serve! I like to let it chill in the refrigerator overnight.
Time Saving Tips
- Save time by buying graham cracker crumbs already crushed.
- You can even buy an entire graham cracker crust that is ready to be filled!
Storing and Freezing
Refrigerator: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Freezer: Wrap tightly in plastic wrap and store in freezer for up to 1 month. Thaw overnight before serving.
- Be sure to let your cream cheese come to room temperature before making your pie.
- You can make this dish in a 9-inch or 8-inch pie plate. You will have some crumbs left over if you use an 8-inch pie plate.
- I used light brown sugar in this pie. You can use dark brown sugar if that is what you have in your pantry.
- I recommend preparing this pie the night before you will be serving it. This gives it more time to chill and set.
We love this pie served as is or sprinkled with toasted nuts and served with a drizzle of butterscotch syrup.
Though they are very similar, caramel is made of white sugar and minimal butter, while butterscotch is made with brown sugar and, you guessed it, quite a bit of butter.
Yes, this pie can be made a day in advance and then covered and refrigerated until it is time to serve.
Here are a few more easy pie recipes we love!
- No Bake Pink Lemonade Pie
- Old Fashioned Apple Pie
- Strawberry Cream Cheese Pie
- Homemade Blueberry Pie
This Butterscotch Pie is the easiest dessert you’ll make this fall. The sweet, creamy filling is so satisfying, and you can’t beat a no-bake dessert!
If you try it, be sure to come back here to rate the recipe and leave a comment.
Butterscotch Pie Recipe
- 1 cup graham cracker crumbs (about 7 sheets)
- 2 Tablespoons granulated sugar
- 5 Tablespoons butter, melted
- 8 ounces cream cheese, room temperature
- 12 ounce package of butterscotch chips
- 1½ cups heavy whipping cream
- 2 Tablespoons light brown sugar
- In a medium mixing bowl mix together the graham cracker crumbs, granulated sugar, and butter until well combined.
- Firmly press the mixture into a 9-inch pie plate. (If you use an 8-inch plate, you will have some crumbs left over). I like to press the crust mixture into the pie plate with the back of a measuring cup.
- Place the crust in the refrigerator while you make the filling.
- To make the filling, melt butterscotch chips in a microwave-safe bowl. Microwave at 15-second intervals until just melted. You can use a double boiler if you prefer.
- While the chips are melting, whip the heavy cream and brown sugar together with a hand mixer in a mixing bowl until stiff peaks form.
- Then beat the cream cheese and melted butterscotch chips together in a separate bowl.
- Fold in ⅔ of the whipped cream then beat together until the filling is smooth.
- Remove the graham cracker crust from the refrigerator and pour in the butterscotch filling. Evenly spread the filling over the crust.
- Top with the remaining whipped cream.
- Refrigerate for at least 2 hours to allow the pie to cool and set up.