No Bake Butterscotch Pie
If you’re on the lookout for a dessert that’s both delicious and easy to whip up, then look no further than this No Bake Butterscotch Pie. The combination of creamy butterscotch filling and a crunchy graham cracker crust makes this pie a delightful treat for any occasion. Plus, there’s no need to turn on the oven, making it perfect for those hot summer days or any time you want a sweet indulgence without the fuss.
Why I Love This Recipe
This No Bake Butterscotch Pie holds a special place in my heart because it beautifully balances rich flavors with a light texture. The creamy filling, paired with the sweet crunch of the graham cracker crust, creates a comforting yet sophisticated dessert. It’s a family favorite that always garners compliments at gatherings, and the best part? It comes together in no time! Whether you’re looking to impress guests or treat yourself, this pie is sure to do the trick.
What to Buy
Here’s a detailed list of ingredients you’ll need to create this heavenly pie:
- 2 cups graham cracker crumbs
- 8 tablespoons (113g) unsalted butter, melted
- 2 tablespoons (28g) unsalted butter
- 3 large egg yolks
- 1 cup (150g) packed light brown sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- 3 tablespoons (24g) cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (for topping)
- 1/2 cup (27g) powdered sugar
- 1 tablespoon vanilla extract (for topping)
- Pecans crushed, optional
Essential Tools for Success
To make your No Bake Butterscotch Pie effortlessly, gather these essential tools:
- Mixing Bowls: A set of various sizes will help you prepare your ingredients efficiently.
- Whisk: A good whisk is vital for achieving a smooth filling.
- Pie Dish: Choose a 9-inch pie dish to hold all the delightful fillings.
- Electric Mixer: This is ideal for whipping the cream quickly and evenly.
No Bake Butterscotch Pie, Made Easy
Making this No Bake Butterscotch Pie is an uncomplicated process. Follow these steps, and you’ll have a stunning dessert ready in no time!
1. Prepare the Crust
In a mixing bowl, combine the 2 cups of graham cracker crumbs and 8 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Make sure it’s evenly distributed and compact. Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Butterscotch Filling
In a saucepan over medium heat, whisk together the 3 large egg yolks and 1 cup of packed light brown sugar until smooth. Gradually add in the 1 cup of whole milk, making sure to combine thoroughly. Stir in the 3 tablespoons of cornstarch. Cook the mixture, stirring constantly until it thickens and becomes bubbly. This should take about 5-10 minutes.
3. Add Flavor
Once thickened, remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Allow the filling to cool slightly before transferring it into the chilled graham cracker crust.
4. Whip the Cream
In a mixing bowl, beat the 1 cup of heavy whipping cream with an electric mixer until soft peaks form. Gradually add the 1/2 cup of powdered sugar and the 1 tablespoon of vanilla extract, continuing to beat until stiff peaks form.
5. Assemble the Pie
Spread the whipped cream over the butterscotch filling, smoothing it out with a spatula. For an extra touch, sprinkle crushed pecans on top if desired.
6. Chill and Serve
Cover the pie and refrigerate for at least 4 hours, or overnight if possible. This allows the filling to set properly. When ready to serve, slice, and enjoy the rich, creamy goodness of your No Bake Butterscotch Pie!
Season-by-Season Upgrades
This pie is versatile and can be enhanced with seasonal flavors. Consider these upgrades:
- Spring: Add a layer of fresh strawberries or raspberries on top for a fruity twist.
- Summer: Incorporate a layer of lemon curd beneath the butterscotch for a citrusy contrast.
- Fall: Mix in some pumpkin spice to the filling for a warm, autumnal flavor.
- Winter: Top with crushed peppermint candies for a festive touch.
Notes on Ingredients
Here are a few notes on the ingredients used in this recipe:
- When choosing graham crackers, opt for those that are finely crushed for the best crust texture.
- For a richer flavor, dark brown sugar can be used instead of light brown sugar.
- Make sure your heavy whipping cream is cold before whipping for the best results.
Refrigerate, Freeze, Reheat
To keep your No Bake Butterscotch Pie fresh:
- Refrigerate: Store the pie in the refrigerator for up to 3 days.
- Freeze: You can freeze the pie for up to a month. Make sure to wrap it tightly to avoid freezer burn.
- Reheat: This pie is best served chilled, so there’s no need to reheat.
Troubleshooting Q&A
What if my filling doesn’t thicken?
If the filling doesn’t thicken, make sure you’re cooking it on medium heat and stirring constantly. If it’s still not thickening after about 10 minutes, you can whisk in a little more cornstarch mixed with water.
Can I use store-bought whipped cream?
Yes, store-bought whipped cream can be used for convenience. Just ensure it’s a high-quality brand for the best flavor.
How can I make this pie gluten-free?
To make a gluten-free version, use gluten-free graham cracker crumbs and ensure that all other ingredients are certified gluten-free.
What is the best way to cut the pie?
For clean slices, dip a sharp knife in hot water, wipe it dry, and then cut the pie. This will help prevent the filling from sticking to the knife.
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Before You Go
With this No Bake Butterscotch Pie in your recipe arsenal, you’re equipped to impress anyone who crosses your doorstep. Its creamy texture and delightful flavor are sure to leave a lasting impression. Whip up this pie for your next gathering and watch it disappear in no time! Enjoy every silky bite of this indulgent dessert.
No Bake Butterscotch Pie
Ingredients
Equipment
Method
- In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the mixture resembles wet sand. Press into a 9-inch pie dish and chill.
- In a saucepan, whisk together egg yolks and brown sugar until smooth. Gradually add whole milk and stir in cornstarch. Cook, stirring constantly until thickened (5-10 minutes).
- Remove from heat, stir in vanilla extract, and let the filling cool slightly before pouring into the crust.
- Whip the heavy cream until soft peaks form, then add powdered sugar and vanilla extract. Beat until stiff peaks form.
- Spread the whipped cream over the butterscotch filling and sprinkle with crushed pecans, if desired.
- Cover and refrigerate for at least 4 hours. Slice and enjoy!
Notes
- Use finely crushed graham crackers for the best crust texture.
- Dark brown sugar adds a richer flavor.
- Ensure heavy whipping cream is cold before whipping.
