Butterscotch-Pecan Pudding Pie

2  Ratings
  • 35 min prep
  • 3 hr 50 min total
  • Makes 10 servings, 1 piece (106 g) each.


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Butterscotch-Pecan Pudding Pie Recipe

Ingredients

  • 1 cup Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 1/4 cup finely chopped pecans
  • 2 Tbsp. brown sugar
  • 2 pkg. (4-serving size each) butterscotch instant pudding mix
  • 2 cups plus 1 tsp. cold milk, divided
  • 2 cups thawed Cool Whip Whipped Topping, divided
  • 4 caramels

Instructions

  • Heat  oven to 350°F.
  • Mix  first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool.
  • Beat  pudding mixes and 2 cups milk in large bowl with whisk 2 min. (Pudding will be thick.) Pour half the pudding into crust; spread to evenly cover bottom. Stir 1 cup Cool Whip into remaining pudding; spoon over layer in crust. Cover with remaining Cool Whip.
  • Microwave  caramels and remaining milk in microwaveable measuring cup on HIGH 30 sec. or until sauce is smooth, stirring after 30 sec. Drizzle over pie. Refrigerate 3 hours.

Recipe Tips

SubstitutePrepare using chocolate or vanilla instant pudding mix.

Better For YouSave 70 calories and 2g of total fat, including 3.5g of saturated fat, per serving by preparing with non-hydrogenated margarine, butterscotch fat-free instant pudding mix, skim milk and Cool Whip Light Whipped Topping.

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Nutrition Information

Makes 10 servings, 1 piece (106 g) each.

Nutrition per serving:

  • Calories 260 
  • Total fat 12 g
  • Saturated fat 7 g
  • Cholesterol 15 mg
  • Sodium 420 mg
  • Carbohydrate 35 g
  • Dietary fibre 1 g
  • Sugars 25 g
  • Protein 3 g
  • Vitamin A 8 %DV
  • Vitamin C 0 %DV
  • Calcium 6 %DV
  • Iron 2 %DV

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