Being on a diet, pie really sounds good. So, rather than making a plain butterscotch pie, I decided to dress it up a bit. Mix crust ingredients and Crumble the dough evenly into a 9 inch pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides. This dough does not lend itself well to be rolled out. Bake at 375 degrees F for about 18 minutes. You want it to be slghtly golden so watch carefully.
After your crust has cooled, mix one of the small boxes pudding mix as directed on the box, top with the pecans. Mix your second box of pudding being sure not to mix too long. Pour over the pecans. Dot the top with your chocolate and take a toothpick to make swirls. When you are ready to serve, add a small dollop of light Cool Whip.
Source: Crust from Food.com, filling from getting little'er ole' me!
By Ann from Loup City, NE
Directions
Mix flour, melted oleo and nuts. Put in 9x13 pan. Bake 10 to 15 minutes at 350 degrees; let cool. Mix cream cheese, 1/2 carton Cool Whip and powdered sugar. Combine and spread over 1st layer. Mix pudding and vanilla; spread over 2nd layer. Top with remaining Cool Whip.
By Robin
Directions:
In a saucepan, combine pudding mix, sugar and spices. Add milk; bring to a boil, stirring constantly. Remove from heat; add pumpkin and mix well. Chill, placing plastic wrap or waxed paper over the surface of pudding. Serve pudding topped with whipped cream or Cool Whip. Garnish as you please. Serves: 4
By Terri
Mix flour, brown sugar, butter, coconut and nuts together and bake at 350 degrees F for 15 minutes, stirring often. Cool well.
Mix pudding mix with 2 1/2 cups milk and let set. Add Cool Whip and softened cream cheese. Put 1/2 of the crumbs on the bottom of a 9x13 inch pan, add pudding filling and top with the rest of the crumbs. Chill. This also freezes well.
By Robin from Washington, IA
Second layer: Mix and spread over first layer.
Third layer: Spread over second layer and top with Cool Whip.
By Robin from Washington, IA
By Maria from Sun City, CA
My oldest son loves Butterscotch cream pie and in all my years of attempts I just never got the hang of it. They're always too runny. I'd love to find a good recipe. Anyone have one?
By Sharon,Ky
By Trudy Powell04/21/2005I just took a butterscotch pie to a senior citizens luncheon at church last week and received rave reviews. I use my Watkins brand Dessert and Frosting Mix. These come in many different flavors (banana, butterscotch, chocolate, coconut, lemon, rice pudding, vanilla, and tapioca). My mother and grandmother always ordered Watkins products when I was growing up (the chocolate is very, very good, too). One container makes about five pies or 35 servings of pudding. I can send you a catalog if you want, just let me know.
Trudy Powell
trudypowell@sbcglobal.net
www.mo3bk.com
Does anybody have an old recipe for butterscotch pudding/pie filling which uses a bit of vinegar, maybe melts sugar in pan, and uses eggs to make a genuine cream filling? My stepmom made it years ago and it was the real thing.
By PENNY K from Westminster, CO
By PIKKA06/05/2010Thank you; I read it and emailed it to myself. It looks like it contains all the things I remember her putting it it.
I will definitely make it, sans the bourbon and toffee, because I want to see if the base recipe is what I'm aiming for before I embellish it. Thanks everyone, so much.I'm the only one in family who likes butterscotch, but about once a year, I get a real hankering for it.
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Double Butterscotch Ice Cream Dessert