Butterscotch Pie III Tasty Recipes

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Saturday, June 29, 2019

Butterscotch Pie III

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

Ingredients :

1 (3.Four ounce) bundle instant butterscotch pudding mix
1 (1.Three ounce) envelope whipped topping mix
2 tablespoons white sugar
1/four teaspoon pumpkin pie spice
1 three/four cups milk
1 1/four cups gingersnap cookie crumbs
1/4 cup white sugar
1/4 cup butter, melted

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H20M

To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and facets of a 9 inch pie pan. Chill for 1 hour.
To Make Filling: In a mixing bowl, integrate pudding mix, whipped topping blend, sugar, spice and milk. Beat slowly at low speed till blended, then beat at excessive pace for approximately 4 minutes till combination thickens. Spoon into organized crust. Cover and refrigerate pie for three hours.

Notes :

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