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 bag until the pudding is fully blended and thickens (3-5 minutes). It’s a fun activity 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), slice, and enjoy!

Cooking Notes and Tips

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

Variations

• Chocolate Butterscotch Pie: Substitute half the butterscotch pudding mix with chocolate pudding mix.
• Nutty Butterscotch Pie: Add 1/4 cup chopped pecans or walnuts.
• Salted Caramel: Drizzle with salted caramel sauce before serving.

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. The crust may soften.

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 it up to a day in advance and refrigerate.

This Butterscotch Pie in a Bag is a fun and easy dessert the whole family will love! Enjoy!