Butterscotch Pie Recipe

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This homemade Butterscotch Pie is sweet and creamy and only requires 15 minutes and 7 simple ingredients to make this delicious no-bake dessert.

Prep Time15

Cook Time0

Chill Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 547kcal

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.

This pie can be made a day in advance and then covered and refrigerated until it is time to serve.

Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.