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Slice of no bake butterscotch pie on white plate
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5 from 6 votes

No Bake Butterscotch Pudding Pie

This No-Bake Butterscotch Pudding Pie is completely from scratch with the BEST butterscotch pudding EVER and a graham cracker crust!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 414kcal
Author: Dorothy Kern
Cost: $10-12


For the crust:

  • 2 1/4 cups graham cracker crumbs
  • 8 tablespoons unsalted butter melted

For the pudding:

  • 2 tablespoons unsalted butter
  • 3 large egg yolks
  • 3/4 cup packed light brown sugar
  • 1 1/2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract

For the topping:

  • 3/4 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tablespoon vanilla extract
  • Pecans crushed, optional


  • Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9” pie plate if you prefer.
  • Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
  • Measure out all of the pudding ingredients before starting. Pudding cooks fast and you don’t want your eggs to scramble! In a medium-sized saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar to the egg mixture and whisk until smooth. Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time and whisk until dissolved. Switch to a wooden spoon and stir constantly. Once the pudding starts to thicken, continue cooking for another couple of minutes until it is bubbling slightly.
  • Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)
  • Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until it’s bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. It’s best to start with a cold bowl and beater for faster whipped cream. Spread the whipped cream over the pie and garnish with chopped pecans.


Serving: 1slice | Calories: 414kcal | Carbohydrates: 39g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 133mg | Sodium: 161mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin A: 924IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg