Description
Butterscotch Heaven Pie is a rich, creamy, and dreamy layered dessert that combines a buttery pecan crust, velvety cream cheese filling, silky butterscotch pudding, and fluffy whipped topping. Every bite melts in your mouth, making it a true ‘heavenly’ treat for butterscotch lovers.
Ingredients
-
- For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup finely chopped pecans
-
- For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping (Cool Whip), divided
-
- For the Butterscotch Layer:
- 2 (3.4 oz) boxes instant butterscotch pudding mix
- 3 cups cold milk
- For Topping:
- Remaining whipped topping
- 1/4 cup chopped pecans or caramel drizzle (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour, melted butter, and chopped pecans. Mix until crumbly, then press evenly into the bottom of a 9×13-inch baking dish.
- Bake for 15–18 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat cream cheese and powdered sugar together until smooth. Fold in half of the whipped topping and spread evenly over the cooled crust.
- In another bowl, whisk together butterscotch pudding mixes and cold milk for 2 minutes until thickened. Spread over the cream cheese layer.
- Top with the remaining whipped topping, spreading evenly.
- Garnish with chopped pecans or a drizzle of caramel if desired.
- Refrigerate for at least 4 hours, or overnight, before serving to allow layers to set.
Notes
- For a deeper flavor, use homemade butterscotch pudding instead of instant.
- Make ahead of time — this dessert tastes even better the next day.
- Store covered in the refrigerator for up to 4 days.
- For a nut-free version, omit pecans or replace them with crushed graham crackers.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American