I'll be honest, butterscotch pudding pie wasn't even on my radar until a recent (and slightly too long) grocery store stroll. I spotted a box of butterscotch pudding mix while in the baking aisle and instantly got curious. At the time, I was deep in recipe testing mode for my banana cream pudding pie and lemon pudding pie, and I figured, why not see if this flavor could join the no-bake pudding pie party? One test later, and let me tell you...this pie is a real winner!
It's rich with that classic butterscotch warmth, which has a little more depth of flavor than your typical caramel, then lightened up with whipped topping and plopped into graham cracker crust. Best part ever? It comes together in minutes using just a handful of pantry staples, no oven required. If you're a fan of quick, no-fuss desserts that feel a little extra without a lot of effort, this one's a keeper.
TL;DR: This 5-ingredient no bake butterscotch pudding pie is rich, creamy, and ridiculously easy, your next go-to dessert with zero oven time.
Ingredients
- Butterscotch Instant Pudding Mix: I've only tested this recipe with instant butterscotch pudding mix. Always double-check the box says "instant," not "cook & serve." for quick and easy prep.
- Cold Milk: I use whole milk to help the pudding thicken just right. You can use 2% if that's what you have on hand, but skip plant-based milks, they won't typically set the instant pudding.
- Cool Whip: I usually go with the name brand for consistency, but any whipped topping will do the job. Just make sure it's fully thawed before folding it into the pudding.
- Graham Cracker Crust: To keep things super simple, reach for a store-bought graham cracker crust. You can totally make your own if you're up for it, use the same method I use in my hello dolly bars, but press it into a pie plate instead of a baking pan.
Step by Step Directions:
In a large mixing bowl, whisk the instant butterscotch pudding mix with the cold milk for about 2 minutes. It should start to thicken up pretty quickly.
Scoop the filling into your graham cracker crust and smooth out the top with a spoon or spatula. If you're adding butterscotch chips or a drizzle of sauce, now's the time to do it!
Cover the pie loosely with plastic wrap and pop it in the fridge for at least 2 hours. Overnight is even better if you want clean slices and a firmer set.
Variations
This recipe is super flexible, so don't be afraid to switch things up with whatever you've got in the pantry.
- Switch up the crust: Not a graham cracker fan? Try a cookie crust instead. Crushed Nilla wafers, Biscoff cookies, or even a chocolate cookie crust all work deliciously.
- Try a new pudding flavor: Swap the butterscotch for vanilla, cheesecake, or chocolate instant pudding. It's the same method I use in my popular vanilla mousse pie and chocolate pudding pie, just with a new flavor twist.
- Make it dairy-free: Use a non-dairy whipped topping and a pudding mix that sets with almond or coconut milk. (Pro tip: check out this post on how to use non-dairy milk with instant pudding, she's got lots of good tips).
- Double Layer Pie Twist: Want to kick things up a notch? Use one box each of two different pudding flavors for a fun layered pie! Just split the milk and whipped topping in half, then make each pie filling separately. Pour one flavor into the crust first, then gently spoon the second flavor over the top. It looks super impressive when you slice into it!
Storage Tips
This pie needs to be stored in the fridge, covered loosely with plastic wrap or in an airtight container. It'll keep well for about 3 days, but honestly, it never lasts that long in my house!
I don't recommend freezing pudding pies. The texture gets weird and icy, and the pudding can separate when it thaws. If you want to make it ahead, just prep it the night before and let it chill overnight.
More Simple Desserts
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you're up to in the kitchen!
📖 Recipe
4-Ingredient No Bake Butterscotch Pudding Pie
Ingredients
- 2 boxes instant butterscotch pudding mix
- 3 cups whole milk (do not follow box instructions)
- 1 graham cracker crust
- 4 oz Cool whip (thawed in fridge)
Instructions
- Whisk together the butterscotch pudding mix and milk in a large mixing bowl.
- Gently fold the Cool Whip into the pudding just until all the white streaks are gone.
- Pour the butterscotch filling into the graham cracker crust and refrigerate at least 2 hours or until you are ready to serve.
- Just before serving, add any additional cool whip, butterscotch chips or sauce on top as a garnish.
Notes
- Make ahead: You can make the pudding pie ahead of time and store in the fridge until you are ready to eat it. I suggest adding any garnishes right before serving. Pop any leftovers back into the fridge for up to 5 days.
- Size matters: Watch the size of your instant pudding. This recipe was written with the 3.4oz size box.
- For clean slices: Chill the pie for at least 2 hours (overnight is even better) and use a sharp knife wiped clean between cuts.
- Change the pudding flavors: You can make this pudding pie with lots of flavor combinations. For summer try lemon pudding with sliced fresh citrus on top, In the winter make a chocolate pudding pie with peppermint pieces. The options are endless.
Nutrition
FAQ's
I suggest chilling the pie at least two hours and more if you have the time. Best case is 4-6 hours of chill time.
Absolutely. Butterscotch pudding bars would be awesome. Make any cookie or graham cracker crust you like and press it onto the bottom of the pan and bake as directed. Once cooled, fill with double the amount of pudding pie filling as the recipe is written.
Sure can, a double layer pie would be awesome. Just make one box of each flavor and gently spoon them on top of one another for a layered look, or swirl together for a brand new flavor combo.
Marni Katz says
This is a super easy pudding pie to throw together! Great for a last minute dessert and the recipe I'm leaning on hard this fall!