Instructions
- Prepare the Bag: Combine pudding mix, milk, cream, and vanilla in a gallon-sized zip-top bag. Seal tightly, removing excess air.
- Mix: Knead the bag gently until the pudding thickens (3-5 minutes). It’s a fun, kid-friendly step!
- Fill the Crust: Snip a corner of the bag and pipe the mixture into the graham cracker crust. Spread evenly.
- Chill: Refrigerate for at least 2 hours, or until set (overnight is fine!).
- Garnish & Serve: Top with whipped cream and butterscotch chips (optional) before slicing and enjoying!
Cooking Notes and Tips
- Chilling: At least 2 hours chilling is key for setting.
- Bag Seal: Ensure the bag is tightly sealed to prevent leaks.
- Thicker Pie: Use 1 1/4 cups milk for a firmer filling.
Variations
- Chocolate Butterscotch: Use half chocolate and half butterscotch pudding mix for a delicious swirl.
- Nutty Butterscotch: Add 1/4 cup chopped pecans or walnuts.
- Salted Caramel: Drizzle with salted caramel before serving.
Frequently Asked Questions (FAQs)
Can I make this without a zip-top bag?
Yes! Use a bowl and whisk or mixer.
How do I store leftovers?
Refrigerate, covered, for up to 3 days. The crust might soften.
Can I use a homemade crust?
Absolutely! Combine 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar; press into a pie dish and chill.
Can I make this ahead?
Yes! Prepare up to a day in advance and refrigerate.
This easy, fun butterscotch pie is a guaranteed crowd-pleaser! Enjoy!