Quick Butterscotch Pie

Vegetarian
Health score
4%
Quick Butterscotch Pie
17 min.
8
679kcal

Suggestions


Indulge your sweet tooth with this delightful Quick Butterscotch Pie, a dessert that promises to impress without the fuss! Perfect for gatherings or a cozy night in, this vegetarian treat is not only easy to whip up but also incredibly satisfying. With a rich, creamy filling that combines the luscious flavors of butterscotch and cream cheese, every bite is a heavenly experience.

The pie features a buttery graham cracker crust that adds a delightful crunch, perfectly complementing the smooth and velvety filling. Topped with freshly whipped cream and garnished with butterscotch sundae topping and chopped nuts, this dessert is as visually appealing as it is delicious. Whether you're hosting a dinner party or simply treating yourself, this pie is sure to be a crowd-pleaser.

Ready in just 17 minutes, it’s the ideal solution for those last-minute dessert cravings. With 8 generous servings, you can share the joy with family and friends or keep it all to yourself—no judgment here! So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds. Your taste buds will thank you!

Ingredients

  • tablespoons butter melted
  • 3.4 oz butterscotch pudding mix instant flavored
  • 14 oz condensed milk light canned
  • ounces cream cheese softened
  •  graham crackers 
  • cup cup heavy whipping cream 
  • servings nuts chopped
  • tablespoons sugar 
  • teaspoon vanilla 
  • 0.8 cup water 

Equipment

  • oven
  • mixing bowl
  • blender
  • pie form
  • baking spatula

Directions

  1. Mix together the graham cracker crumbs, sugar and butter. Press into a 9 inch pie dish and bake at 375 for 7 minutes.
  2. Let cool completely.Beat the 8 oz of heavy cream until stiff peaks form. Set aside.In a large mixing bowl, using a handheld mixer, beat the cream cheese until fluffy. Gradually add the condensed milk and beat until smooth, then beat in the pudding mix and the water. Beat until smooth.With a rubber scraper, fold in the whipped cream.
  3. Transfer to the pie crust and chill for about 2 hours or until ready to serve.Meanwhile, combine the other 8 oz of heavy whipping cream with 2 tablespoons of sugar in a chilled mixing bowl (preferably metal). Beat until stiff peaks begin to form. Beat in vanilla. Pipe whipped cream around edges.
  4. Garnish with sundae topping and sprinkle edges with chopped nuts.

Nutrition Facts

Calories679kcal
Protein6.84%
Fat63.05%
Carbs30.11%

Properties

Glycemic Index
38.97
Glycemic Load
21.38
Inflammation Score
-7
Nutrition Score
12.616086902826%

Nutrients percent of daily need

Calories:679.19kcal
33.96%
Fat:48.99g
75.37%
Saturated Fat:22.8g
142.49%
Carbohydrates:52.66g
17.55%
Net Carbohydrates:49.83g
18.12%
Sugar:41.95g
46.61%
Cholesterol:101.69mg
33.9%
Sodium:320.4mg
13.93%
Alcohol:0.17g
100%
Alcohol %:0.12%
100%
Protein:11.95g
23.9%
Phosphorus:309.93mg
30.99%
Manganese:0.59mg
29.49%
Vitamin A:1217.42IU
24.35%
Vitamin B2:0.4mg
23.41%
Magnesium:86.56mg
21.64%
Calcium:214.29mg
21.43%
Copper:0.41mg
20.33%
Selenium:10.9µg
15.58%
Potassium:437.67mg
12.5%
Zinc:1.87mg
12.46%
Fiber:2.83g
11.33%
Vitamin B5:0.98mg
9.83%
Vitamin B3:1.63mg
8.16%
Vitamin B1:0.12mg
8.11%
Iron:1.35mg
7.51%
Vitamin B6:0.14mg
7.13%
Folate:25.32µg
6.33%
Vitamin B12:0.35µg
5.77%
Vitamin E:0.84mg
5.6%
Vitamin D:0.58µg
3.83%
Vitamin K:2.58µg
2.46%
Vitamin C:1.59mg
1.93%