Butterscotch Cinnamon Pie (No Bake)
A warm, velvety twist on classic butterscotch pie, this recipe pairs deeply rich brown sugar butterscotch filling with a gentle hint of cinnamon and a buttery graham cracker crust. Made with a smooth cream cheese base and topped with fluffy whipped cream and a luscious caramel drizzle, this easy dessert offers pure comfort in every slice.
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Servings: 8 servings
Calories: 140kcal
INGREDIENTS
- 1 9" graham cracker crust homemade or store bought
- 1 pkt butterscotch instant pudding mix
- 1½ cup cold milk
- 4 oz cream cheese softened to room temperature
- ½ cup Brown Sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1½ cup whipped cream for topping
- 2 tablespoon salted caramel sauce for topping
- Crushed graham crackers, chopped peanuts, or a maraschino cherry Optional toppings
INSTRUCTIONS
- Whip Cream Cheese Base: In a mixing bowl, beat softened cream cheese, brown sugar, ground cinnamon, and vanilla extract until completely smooth.
- Prepare Pudding: In a separate bowl, whisk cold milk and butterscotch instant pudding mix for 2 minutes until thickened.
- Combine Filling: Beat the pudding mixture directly into the cream cheese mixture until smooth and uniform. Gently fold in ½ cup of whipped topping.
- Assemble: Pour filling into the graham cracker crust and smooth the top. Spread remaining whipped topping over the butterscotch layer.
- Chill: Refrigerate for at least 3 hours until fully set.
- Garnish & Serve: Drizzle generously with caramel sauce and add optional toppings before slicing.
Notes
Baked Version Notes
If you prefer a warm, baked custard style butterscotch pie instead of the no-bake instant pudding version, follow these adjustments:- Replace Pudding & Instant Mix: Omit the instant pudding mix and cold milk.
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Custard Base:
- In a saucepan over medium heat, melt 4 tablespoon butter and whisk in ¾ cup dark brown sugar until smooth.
- In a bowl, whisk 3 tablespoon cornstarch, 1 ½ cups whole milk, 3 large egg yolks, 1 teaspoon ground cinnamon, ½ teaspoon salt, and 1 teaspoon vanilla extract.
- Whisk the milk mixture into the melted butter/sugar and cook over medium heat until thickened and bubbling (about 5-7 minutes).
- Off the heat, whisk in 4 oz softened cream cheese until melted and smooth.
- Bake: Pour the warm filling into a pre-baked 9-inch graham cracker or pastry crust. Bake at 350°F (175°C) for 15-20 minutes until the edges are set with a slight jiggle in the center.
- Cool & Decorate: Cool completely at room temperature, then chill in the refrigerator for at least 2 hours before topping with whipped cream and caramel drizzle.
Nutrition
Nutrition Facts
Butterscotch Cinnamon Pie (No Bake)
Amount Per Serving
Calories 140
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Cholesterol 22mg7%
Sodium 74mg3%
Potassium 140mg4%
Carbohydrates 19g6%
Fiber 0.1g0%
Sugar 17g19%
Protein 3g6%
Vitamin A 230IU5%
Vitamin C 0.01mg0%
Calcium 103mg10%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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