Butterbeer Pie

A slice of butterbeer cheesecake topped with butterscotch chips and drizzled caramel sauce, on a white plate

This delicious Butterbeer Pie, with a creamy butterscotch filling in a graham cracker crust, makes the perfect easy dessert for your next Harry Potter party or movie night!

Course Desserts & Sweets

Cuisine American

Keyword butterbeer cheesecake, butterbeer pie

Prep Time 15

Chilling Time 2

Total Time 2 15

Servings

Calories 399kcal

Author Lisa O'Driscoll

Ingredients

4 ounces cream cheese softened
1/2 cup powdered sugar
1/4 cup butterscotch syrup separated
1/2 cup butterscotch chips
1 graham cracker crust
3.4 ounces butterscotch instant pudding mix 1 box
1 1/2 cups cold milk
1 tsp butter extract
8 ounces Cool Whip thawed
Extra butterscotch chips and syrup for garnish

Instructions

In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
4 ounces cream cheese, 1/2 cup powdered sugar
Add the butterscotch chips and half of the butterscotch syrup and mix until well combined.
1/4 cup butterscotch syrup, 1/2 cup butterscotch chips
Pour the cream cheese mixture into the graham cracker crust and smooth the top with a spatula. Cover with the remaining butterscotch syrup.
1 graham cracker crust, 1/4 cup butterscotch syrup
Whisk the pudding mix and cold milk together in a medium bowl until smooth and thickened.
3.4 ounces butterscotch instant pudding mix, 1 1/2 cups cold milk
Add a teaspoon of butter extract and mix well.
1 tsp butter extract
Fold in the whipped cream (Cool Whip) until fully combined and fluffy.
8 ounces Cool Whip
Spread the pudding mixture evenly over the cream cheese layer.
Sprinkle the top of the pie with more butterscotch chips and an extra drizzle of syrup.
Refrigerate for at least 2 hours, or until the filling is set and the pie is chilled. Once set, slice into individual servings and serve.

Notes

To store leftovers, wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3-4 days.

Nutrition