Okay, so I realize everybody doesn’t love butterscotch like I do. (Although, secretly I am trying to start a grass roots revolution to make it as popular as it was in the 60s-70s…but that is another story) What you will love if you don’t love butterscotch is the delicious and easy GINGER SNAP crumb crust. This is the new “IT” thing this Thanksgiving. I’ve seen people add it to pumpkin cheesecakes, apple pie, chocolate pie, and personally I think it would be INCREDIBLY delicious on the bottom of the Blender Cheesecake recipe. But, if you do like butterscotch like I do, then this is the pie for YOU! It’s easy and the flavor combination is surprisingly fresh, original, and EXTREMELY tasty! My husband (who does not like pie, unless it’s pumpkin) has been asking for it every night for dessert!
Butterscotch Creme Pie with Gingersnap Crust
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup 2% milk (since this recipe calls for 2% milk I used enough dry milk powder to make the equivalent of evaporated milk with out the fat-1/3 c. dry non-instant milk powder + 1 c. water)
1 (8 ounce) container frozen whipped topping, thawed
1/2 t. vanilla
1 (9 inch) prepared ginger snap crust
2 tablespoons butterscotch ice cream topping
In a large bowl, mix pudding mix and milk (if you’re using powdered milk make sure and mix the dry pudding mix with the dry milk before adding the water, it will make it mix together much easier) according to package directions. Fold half of the whipped topping into pudding. Pour mixture into ginger snap crust. Chill for 30 minutes to 1 hour. Add vanilla to remaining whipped topping and spread remaining whipped topping on top of pudding layer. Cover and refrigerate for about an hour.
Serve cold with a drizzle of butterscotch or caramel topping over top of pie or a Skor bar.
Gingersnap Crust Recipe
About 24 gingersnap cookies
1/4 C. butter, softened
1/4 C. sugar
Combine ingredients in blender until combined. Press into a 9 inch pie plate and refrigerate for 15-30 minutes.
© 2012, Crystal. All rights reserved.