BUTTERSCOTCH PIE III

Butterscotch Pie III image

Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired.

Provided by HOKU3

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

Ingredients

1 (3.4 ounce) package instant butterscotch pudding mix
1 (1.3 ounce) envelope whipped topping mix
2 tablespoons white sugar
¼ teaspoon pumpkin pie spice
1 ¾ cups milk
1 ¼ cups gingersnap cookie crumbs
¼ cup white sugar
¼ cup butter, melted

Steps:

To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 37.9 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 300.9 mg, Sugar 27.9 g