Calling all Butterscotch lovers!!! This is the pie of all pies! A graham cracker crust with a layer of fudge is the perfect foundation for the most dreamiest, creamiest butterscotch pudding cream filling you’ll ever have! And HELLO!!! Toffee Crunch on top! This is truly a butterscotch lovers dream come true!
Did you ever make something, not sure if others would like it but in your head, you kinda ‘knew’ it would make sense? Well, that’s where this pie came from. I had been cleaning out my fridge and found a jar of my hot fudge sauce and some butterscotch topping in the way back. They were kinda sitting in the spot where sauces and mystery meats go to die…waaaaaaaaaaaay in the back. Now they were clearly in their wrong fridge spot (which is SUUUUUUUUUUUCH an issue for me). Everything and I mean EVERYTHING, in my fridge has a designated spot. Milk and juice go in the door with the milk always being closest to the door opening. Ketchup and mustard going on the same shelf as the mayo. Jelly and sweet sauces go to the next shelf. butter goes in one area and the fruits/veggies go into their respective drawers. God help you if you put a tomato in the meat drawer. OMG, it’s full on war. Well okay, not really but you’ll seriously bug me until I move it.
So that’s kinda where this pie evolved from. Now Mom made a ton of pudding pies growing up and honestly most of hers were from the instant mix. Making homemade pudding from scratch is awesome and the flavor can’t be beaten but I didn’t have a lot of time to make it plus I wanted to clean out my cupboards. You see when we were remodeling the kitchen I had to clean out ALL of my pantries and cupboards – you’d be surprised how much stuff you forget you have! Well at some point in time I bought a bunch of instant pudding mixes. Pudding mixes are a great flavor addition to cakes and cookies but honestly I never really use it for pies.
The day prior to my making this pie I had gone shopping and picked up 2 graham cracker crusts as ibotta had a great promotion on them for money back. Do you use iBotta? OMG, you really should! I’ve made over $300 cash back just on grocery shopping normal stuff! If you sign up make sure you use my TKW Family link and referral code rkhavaw! You’ll be joined by the rest of the TKW Family which allows us to earn more money faster!
So out came the pie crust, the hot fudge, and the butterscotch. I grabbed a couple boxes of the butterscotch instant pudding and figured I’d make a simple pie. One thing Mom always put in her cream pies was either a powdered whipped topping or prepared whipped topping. Since I was out of the powdered stuff I added some of the cold stuff from the fridge. Now when she (and I) make our cream pies, we like them thick. Nothing is worse than when you cut a pie and the sides just sploosh out everywhere. I hate that. Thus you’ll see there is less than 2 cups of milk in this whole pie. Trust me, it’s the perfect amount.
And to kick this pie up a notch (and use up the butterscotch sauce) I added it to the pudding mixture.
Talk about BUTTERSCOTCH OVERLOAD! YES!!!
Now the only thing that I wasn’t sure about is the whole fudge layer. I mean I know I would have loved it but I wasn’t sure if Mr. Fantabulous would. He’s weird about flavor combinations. Like he loathes chocolate and bananas mixed. Now it’s fine in an ice cream sundae but put chocolate chips in banana bread and you’ll get the look of death from him. That’s like illegal or something.
But eh, it’s my pie. If he didn’t like it, more for me (sorry thighs!). Into the pan went the layer of fudge, that to-die-for pie filling and then the rest of the whipped topping on top. I could have easily stopped there but why?
No seriously, why? Pies are meant to be To Die For!
And that’s where the toffee crunch and the rest of the butterscotch drizzle came from. Dear God, I’m so happy I did that topping like that as honestly it (along with the fudge) made the pie! It was EPIC!
When you make this pie, if you want to serve it for dinner (dessert) you need to make it first thing in the morning. This needs to chill out for a good 6 hours.
That night after dinner I pulled the pie out to which I got the “OHHHHHHHHHHHHH!!! Whass that?” reaction. Me, being me, said “meatloaf” LOL
I cut him a pie, set it down in front of him but didn’t look him in the eye. I sat there eating my pie pretty much wanting to melt into a pool of ‘YUMNESS!’ but also I didn’t want to see his reaction if he hated it.
Folks I swear in 2 bites, yes 2, his pie was GONE and I got the “Hey, are you going to give me some pie too? I mean I didn’t get any!” as he sat there dipping his wet finger into the crumbs on his plate. I just grinned and cut him another, smaller, piece. He raved for honestly, days about that pie. Everyone he spoke with on the phone (and he’s on the phone non-stop) he raved about this pie.
This pie is a definite keeper in my house and one that will make repeat appearances frequently!Print
- 1 9” prepared graham cracker pie crust
- 2 3.4 ounce boxes Butterscotch Instant Pudding mix
- 1 1/2 cups cold milk (2% or whole)
- 12 ounces whipped topping, divided
- 3 tablespoon butterscotch topping plus more for drizzle
- 1/3 cup hot fudge, warmed but not hot
- 1/2 cup toffee chips
- Spread the warmed hot fudge toping along the bottom of the pie crust. The sauce needs to be loose enough to pour in/spread out but not scalding hot. Place the crust in the fridge to chill and set the fudge.
- In a large bowl, add the milk, butterscotch sauce and the pudding mix. Beat with an electric mixer until well combined; ~2 minutes. Next, fold in 4 ounces (or one-third) of the whipped topping.
- Remove the crust from the fridge and spoon the pudding mixture into the pie shell spreading it out evenly.
- Top the pie with the remaining whipped topping, sprinkle on the toffee chips and drizzle on some additional butterscotch topping.
- Place in the fridge, uncovered for at least 6 hours to chill out. Once it is all set, slice and loosely cover the rest of the pie with a lid or plastic wrap.
- Store leftovers in the fridge…if you have any!