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Butterscotch Cream Pie

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories410
Calories from Fat160
Total Fat17 g26% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium260 mg11% DV
Total Carbohydrates56 g19% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  Amount Per Serving % DV *
Calories410
Calories from Fat160
Total Fat17 g26% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium260 mg11% DV
Total Carbohydrates56 g19% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  • One (9-inch) baked pie crust
  • 1 package vanilla cook & serve pudding and pie filling mix* (6-serving size, about 4.6 oz.)
  • 2-1//2 cups milk
  • 1-3/4 cups HERSHEY'S Butterscotch Chips (11-oz. pkg.)
  • 1/2 teaspoon vanilla extract
  • Whipped topping (optional)

Directions

  • 1. Prepare pie crust; cool.
  • 2. Combine pudding mix and milk in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat; immediately add butterscotch chips and vanilla to hot mixture, stirring until chips are melted and mixture is smooth.
  • 3. Pour into prepared pie crust. Place plastic wrap directly onto surface; refrigerate several hours or overnight. Garnish with whipped topping, if desired. Makes 8 servings.
  • * Do not use instant pudding.

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