Description
Indulge in this creamy, luscious No-Bake Butterscotch Pie that combines the rich sweetness of melted butterscotch with a smooth whipped cream filling nestled in a crunchy graham cracker crust. Perfect for warm days or when you want a quick, fuss-free dessert that requires no baking. Refrigerate until set and enjoy a delightful treat that’s both elegant and easy to make.
Ingredients
Scale
Filling
- 1 cup butterscotch chips
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Additional
- 1/2 cup unsweetened cocoa powder
- 1 pre-made graham cracker crust
Instructions
- Melt Butterscotch: In a saucepan over low heat, gently melt the butterscotch chips, stirring occasionally until smooth and fully melted. Remove from heat and let cool slightly.
- Whip Cream: In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form, indicating the cream holds shape but is still light.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract into the whipped cream while continuing to whip until stiff peaks form, creating a firm yet fluffy texture.
- Combine Mixtures: Carefully fold the melted butterscotch into the whipped cream mixture, mixing gently until fully incorporated and smooth without deflating the cream.
- Assemble Pie: Pour the butterscotch cream mixture into the pre-made graham cracker crust and smooth the top evenly with a spatula.
- Chill Pie: Refrigerate the pie for at least 4 hours or until the filling is set and firm enough to slice nicely.
- Serve: Once set, slice the pie and serve chilled for a delightful and refreshing dessert.
Notes
- Ensure the butterscotch chips are melted over low heat to avoid burning.
- Do not overwhip the cream initially; watch for soft and then stiff peaks carefully.
- Folding gently is key to keep the whipped cream light and airy.
- For added texture, garnish with whipped cream or butterscotch drizzle before serving.
- This pie is best consumed within 2 days for optimal freshness.
