Caramel Drizzled Butterscotch Toffee Crunch Pie
Indulge in the ultimate dessert experience with this Caramel Drizzled Butterscotch Toffee Crunch Pie, a no-bake wonder that combines rich textures and irresistible flavors. Featuring a buttery graham cracker crust, luscious layers of creamy butterscotch pudding, and airy homemade whipped cream, this pie is as decadent as it is easy to prepare. Each bite is elevated by the crunch of sweet toffee bits and a generous drizzle of caramel sauce, making it the perfect treat for holidays, gatherings, or anytime you crave a show-stopping dessert. With just 25 minutes of prep and a heavenly combination of sweet and salty, this crowd-pleaser is destined to be a new favorite. Chill, slice, and serve for a dessert that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 package Instant butterscotch pudding mix (3.4 oz package)
- 2 cups Whole milk
- 1 cup Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.75 cup Toffee bits
- 0.5 cup Caramel sauce
Instructions
Prepare the graham cracker crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Use the bottom of a flat measuring cup or glass to ensure an even crust. Chill in the refrigerator for 15 minutes to set.
Make the butterscotch pudding filling: In a large bowl, whisk together the instant butterscotch pudding mix and whole milk until thick and smooth, about 2 minutes. Set aside.
Prepare the whipped cream topping: In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed. Continue whipping until stiff peaks form, about 3-4 minutes.
Assemble the pie: Spread the prepared butterscotch pudding evenly into the chilled graham cracker crust.
Gently fold half of the whipped cream into the remaining butterscotch pudding to create a lighter consistency. Spread this mixture over the base layer of pudding in the pie.
Top the pie with the remaining whipped cream, spreading it in a smooth layer or creating decorative swirls.
Sprinkle the toffee bits evenly over the top of the pie.
Drizzle the caramel sauce across the top of the pie in a zigzag pattern for a final touch.
Chill the pie in the refrigerator for at least 4 hours or overnight to allow the layers to set.
Slice and serve cold. Enjoy!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 42.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 99 mg | 8% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
