**No-Bake Butterscotch Pie: The Ultimate Sweet Treat Without the Oven!**

There’s something irresistibly comforting about butterscotch. Its warm, sweet, and buttery flavor can instantly elevate any dessert, and when paired with a creamy, smooth filling, it becomes a true indulgence. What if we told you that you could make a delicious butterscotch pie without turning on the oven? Yes, you read that right!

This **No-Bake Butterscotch Pie** is a perfect blend of rich, velvety butterscotch filling and a crisp, buttery graham cracker crust. It’s incredibly easy to make and requires minimal ingredients—making it an ideal dessert for any occasion, whether it’s a holiday celebration, a family dinner, or simply a sweet craving you need to satisfy.

Let’s dive into how to make this mouthwatering pie that requires absolutely no baking, just a little chilling to set.

### **Why You’ll Love This No-Bake Butterscotch Pie**

– **No Oven Required**: Perfect for hot days or when you’re short on time and don’t want to deal with the oven.
– **Rich Butterscotch Flavor**: The deep, caramelized butterscotch flavor shines through in every bite, balanced by a smooth, creamy filling.
– **Simple Ingredients**: This pie comes together with pantry staples, so you can make it anytime you need a quick and satisfying dessert.
– **Perfectly Creamy**: The no-bake filling has a luxurious texture that melts in your mouth, paired with the crunch of the graham cracker crust.
– **Customizable Toppings**: Top it with whipped cream, crushed toffee bits, or even extra butterscotch sauce to take it to the next level.

### **Ingredients for No-Bake Butterscotch Pie**

#### **For the Graham Cracker Crust:**
– 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– Pinch of salt (optional, but helps balance the sweetness)

#### **For the Butterscotch Filling:**
– 1 1/2 cups packed brown sugar
– 1/2 cup unsalted butter
– 1/4 cup heavy cream
– 3 large egg yolks (beaten)
– 1 teaspoon vanilla extract
– 1 tablespoon cornstarch
– 1/2 teaspoon salt
– 1 1/2 cups whole milk

#### **For Topping:**
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract

### **Step-by-Step Instructions for No-Bake Butterscotch Pie**

#### **1. Prepare the Graham Cracker Crust:**
Start by making the crust. In a food processor or plastic bag, crush the graham crackers until you have fine crumbs. If using a food processor, pulse until the crumbs are small and even.

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in the melted butter and stir until the mixture is evenly moistened.

Next, press the graham cracker mixture into the bottom and sides of a 9-inch pie dish. Make sure the crust is compact and even. Use the back of a spoon or your fingers to press it down firmly.

Once the crust is ready, refrigerate it for at least 30 minutes to help it set while you prepare the filling.

#### **2. Make the Butterscotch Filling:**
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar, heavy cream, and salt. Stir well to combine.

Bring the mixture to a simmer, stirring constantly, for about 3 minutes, allowing the sugar to dissolve completely and the butter to blend into the cream.

In a small bowl, whisk together the egg yolks and cornstarch. Gradually pour in a small amount of the hot sugar mixture into the egg yolks to temper them (this prevents the eggs from scrambling). Once the eggs are tempered, slowly whisk the egg mixture back into the saucepan.

Continue to cook the mixture over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency (about 5-7 minutes). Once thickened, remove from heat and stir in the vanilla extract.

Let the butterscotch filling cool slightly for about 10 minutes, then pour it into the prepared graham cracker crust. Smooth the top with a spatula to create an even layer.

#### **3. Chill the Pie:**
Refrigerate the pie for at least 4 hours, or preferably overnight, so the butterscotch filling can set and firm up. The cooling process is crucial for the filling to achieve that luscious, creamy texture.

#### **4. Make the Whipped Cream Topping:**
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together using an electric mixer on high speed. Whip until soft peaks form, meaning the cream holds its shape but is still slightly soft.

Once the pie has chilled and the filling has set, top it with the freshly whipped cream. You can spread it evenly across the top or pipe it into decorative swirls for a beautiful finish.

#### **5. Serve and Enjoy:**
For an extra touch, you can sprinkle crushed toffee bits, drizzle more butterscotch sauce, or add a sprinkle of sea salt on top of the whipped cream for added texture and flavor. Slice, serve, and watch everyone dig into this decadent, no-bake dessert!

### **Tips for the Best No-Bake Butterscotch Pie**

– **Use Full-Fat Ingredients**: To get the creamiest and most luxurious filling, be sure to use full-fat heavy cream and whole milk. This gives the pie its rich, indulgent texture.
– **Chill the Crust First**: Chilling the graham cracker crust before filling it ensures that it firms up and holds together better when sliced.
– **Add Crunch**: If you want to enhance the texture contrast, consider adding crushed nuts like pecans or walnuts to the graham cracker crust or as a topping.
– **Whip the Cream Just Before Serving**: If you make the whipped cream topping in advance, it may lose its fluffiness. Whip it just before serving to ensure the best texture.
– **Make It Ahead**: This pie is perfect for making ahead! It can be stored in the fridge for up to 3 days, and the flavors will only deepen as it sits.

**Why You’ll Love This No-Bake Butterscotch Pie**

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