Butterscotch Pie in a Bag

Instructions

1. Prepare the Bag: Place the pudding mix, milk, heavy cream, and vanilla extract into a gallon-sized zip-top bag. Seal tightly, removing excess air.
2. Mix the Ingredients: Knead the sealed bag for 3-5 minutes until the pudding thickens. This is a fun step for kids!
3. Fill the Pie Crust: Snip a corner of the bag and pipe the butterscotch mixture into the graham cracker crust. Spread evenly with a spatula if needed.
4. Chill: Refrigerate for at least 2 hours, or until set. Overnight is fine too!
5. Garnish and Serve: Top with whipped cream and butterscotch chips (optional) before slicing and serving.

Cooking Notes and Tips

• Chilling Time: At least 2 hours chilling is essential for setting. Overnight works great!
• Zip-Top Bag Tips: Ensure the bag is sealed tightly to prevent leaks. Double-check with kids!
• Texture: For a thicker pie, use 1 1/4 cups of milk.

Variations

• Chocolate Butterscotch Pie: Use half butterscotch and half chocolate pudding mix.
• Nutty Butterscotch Pie: Add 1/4 cup chopped pecans or walnuts.
• Salted Caramel: Drizzle salted caramel sauce over the top.

Frequently Asked Questions (FAQs)

Can I make this pie without a zip-top bag?

Yes! Use a bowl and whisk or mixer.

How do I store leftover pie?

Refrigerate, covered, for up to 3 days.

Can I use a homemade graham cracker 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 pie ahead of time?

Yes, prepare up to a day in advance and refrigerate.

Enjoy this fun and easy Butterscotch Pie in a Bag! The creamy filling and crunchy crust make it a delicious treat for everyone.