This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Butterscotch Pie III

By: HOKU3

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

Rate/Review | Read Reviews (1)

What to Drink?
	Coffee

Prep Time:
20 Min

Ready In:
4 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

1 (3.4 ounce) package instant butterscotch pudding mix
1 (1.3 ounce) envelope whipped topping mix
2 tablespoons white sugar
1/4 teaspoon pumpkin pie spice
1 3/4 cups milk
1 1/4 cups gingersnap cookie crumbs
1/4 cup white sugar
1/4 cup butter, melted

Directions

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.
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.