Butterscotch Pie III Recipe - Allrecipes.com
  • READY IN 4+ hrs

Butterscotch Pie III

Recipe by  

"Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings

Directions

  1. To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
  2. To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 4 hrs 20 mins
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Reviews More Reviews

Jan 19, 2010

This was really easy to make, and it tastes great! Honestly though, I don't think it even needs the sugar in the filling. You could leave out the pumpkin pie spice too. This would be really good with some crushed Butterfingers or Heath bars on top.

 

2 Ratings

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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