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Homemade No Bake Butterscotch Pie recipe photo

No Bake Butterscotch Pie

This No Bake Butterscotch Pie is a creamy, dreamy delight! Perfect for warm days, it combines rich butterscotch flavor with a light whipped topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs
  • 8 tablespoons unsalted butter melted
For the Filling:
  • 2 tablespoons unsalted butter
  • 3 large egg yolks
  • 1 cup light brown sugar packed
  • 1.5 cups whole milk
  • 0.5 cup heavy whipping cream
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tablespoon vanilla extract
  • Pecans crushed (optional)

Equipment

  • Mixing bowls
  • Whisk
  • 9-inch pie dish
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Electric mixer

Method
 

Instructions:
  1. Step 1: Prepare the Crust - In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are well coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form your crust. Place the crust in the refrigerator to set while you prepare the filling.
  2. Step 2: Create the Butterscotch Filling - In a saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Once melted, add the brown sugar and whisk until combined. Slowly stir in the whole milk, followed by the cornstarch. Continue to whisk until the mixture thickens and begins to bubble, about 5-7 minutes.
  3. Step 3: Temper the Egg Yolks - In a separate bowl, whisk the egg yolks. Gradually pour in a small amount of the hot butterscotch mixture into the egg yolks while whisking constantly to temper them. This prevents the eggs from scrambling. Once combined, pour the egg yolk mixture back into the saucepan and cook for an additional minute, continuing to whisk until thickened.
  4. Step 4: Flavor It Up - Remove the saucepan from heat and stir in the vanilla extract. Allow the filling to cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
  5. Step 5: Whip the Cream - In a mixing bowl, beat the heavy whipping cream with powdered sugar and 1 tablespoon of vanilla extract until soft peaks form. Gently fold half of the whipped cream into the cooled butterscotch mixture until combined. Then, fold in the remaining whipped cream until no streaks remain.
  6. Step 6: Assemble the Pie - Pour the butterscotch filling into your prepared graham cracker crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or overnight for best results.
  7. Step 7: Serve and Enjoy - When ready to serve, top the pie with additional whipped cream and crushed pecans if desired. Slice and enjoy the creamy, dreamy goodness of your No Bake Butterscotch Pie!

Notes

  • For a gluten-free option, use gluten-free graham crackers for the crust.
  • To make it dairy-free, substitute coconut cream for the heavy whipping cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.