Butterscotch Pudding Pie: The Easiest and Most Delicious Easter Dessert

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Easter is just around the corner, and everyone is looking for that perfect dessert to bring to the potluck or family gathering. Look no further than this Butterscotch Pudding Pie recipe! It’s easy to make, incredibly delicious, and sure to be a crowd-pleaser.


  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup powdered sugar
  • 6 tablespoons unsalted butter, melted
  • For the Pudding:
  • 2 (3.4-ounce) packages instant butterscotch pudding mix
  • 2 cups cold milk
  • 12 ounces frozen whipped topping, thawed


1. Make the Crust:

In a large bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Mix until well combined and the crumbs are evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie plate.

Tip: Use a measuring cup or the bottom of a flat-bottomed glass to press the crust firmly and evenly into the pie plate.

2. Chill the Crust:

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Place the pie plate in the refrigerator for at least 30 minutes, or until the crust is firm.

3. Make the Pudding:

In a large bowl, whisk together the instant butterscotch pudding mix and cold milk until thickened, according to the package directions.

4. Fold in the Whipped Topping:

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Gently fold in half of the thawed whipped topping into the pudding mixture until just combined. Be careful not to overmix, as the whipped topping can deflate.

5. Fill the Pie Crust:

Pour the pudding mixture into the chilled pie crust. Spread the pudding evenly over the bottom of the crust.

6. Top with Whipped Topping:

Spread the remaining whipped topping over the top of the pudding, creating a smooth and even layer.

7. Chill and Serve:

Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set.


  • For a richer flavor, use brown sugar instead of powdered sugar in the crust.
  • If you don’t have a 9-inch pie plate, you can use a graham cracker crust from the store.
  • For a more decadent dessert, top the pie with a drizzle of butterscotch sauce or caramel sauce.
  • This pie can be stored in the refrigerator for up to 3 days.

Enjoy this delicious and easy Butterscotch Pudding Pie at your next Easter gathering!

I hope you enjoy this recipe! Be sure to share it with your friends and family, and let me know what you think in the comments below.

Happy Easter!

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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