Easy Butterscotch Pie

Name: Easy Butterscotch Pie with Pudding Filling
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (9-inch) frozen pie shell; 2 (3.5 oz) boxes cook and serve butterscotch pudding mix; 2 large egg yolks; 1 (12 oz) can evaporated milk; 1 cup water; 1 (8 oz) tub frozen whipped topping, thawed and divided

Easy Butterscotch Pie is a no-fuss dessert combining butterscotch pudding, evaporated milk, and whipped topping in a pre-baked crust. It comes together quickly with minimal effort and requires no oven time.

🌍American 🏷️Butterscotch pie 🏷️Pudding pie 🏷️No-bake pie 🏷️Dessert Pie

🏷️

🏷️Easy recipe

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TikTok

Total

2h 40m

Servings

8

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (9-inch) frozen pie shell
2 (3.5 oz) boxes cook and serve butterscotch pudding mix
2 large egg yolks
1 (12 oz) can evaporated milk
1 cup water
1 (8 oz) tub frozen whipped topping, thawed and divided

6 Ingredients

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Instructions

1
Pre-bake the frozen pie shell according to the package directions until golden brown. Set aside to cool completely.
2
In a medium saucepan, combine the two boxes of butterscotch pudding mix.
3
Separate two eggs, adding the yolks to the saucepan with the pudding mix. Reserve the egg whites for another use.
4
Pour in the can of evaporated milk and the cup of water.
5
Whisk the mixture together until all the lumps are gone and it's smooth.
6
Place the saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil and thickens considerably. This will happen quickly once it starts to bubble.
7
Once thickened, remove the saucepan from the heat and let the pudding cool down, stirring occasionally to prevent a skin from forming.
8
When the pudding is cool, fold in about half of the thawed whipped topping until it's fully incorporated.
9
Pour the butterscotch filling into the cooled, pre-baked pie shell and spread it evenly.
10
Top the pie with the remaining whipped topping, spreading it over the entire surface.
11
Refrigerate the pie for at least 2 hours to allow it to set completely before slicing and serving.

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Tips & Notes

Pro tips

Cook the pudding mixture on medium heat and whisk constantly to prevent lumps and ensure even cooking with the egg yolks.
Let the filling cool slightly before pouring into the crust to prevent it from seeping through or cooking the crust unevenly.
Divide the whipped topping: fold half into the pudding for a mousse-like texture, then use the remaining half for a decorative top layer.
Chill the filled pie for at least 2 hours before serving so the pudding sets completely and flavors meld.

Substitutions

Cook and serve pudding mix → instant butterscotch pudding mix (reduce water to ½ cup, skip heating, whisk cold)
Evaporated milk → whole milk or heavy cream (note: may alter richness and set time slightly)
Frozen whipped topping → homemade whipped cream (prepare fresh just before serving for best texture)

Storage & make-ahead

Cover and refrigerate for up to 2 days. Do not freeze. Serve chilled; no reheating needed.

Common Questions

Do I need to bake the pie shell first?

Yes, use a pre-baked frozen pie shell as specified in the recipe. If using an unbaked shell, bake according to package directions before filling.

Can I make this pie ahead of time?

Yes, prepare the filling, chill for at least 2 hours, then top with whipped topping before serving. Store covered in the refrigerator for up to 2 days.