Butterscotch Pie III

A rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 245 Calories

Ingredients

• 2 tablespoons white sugar
• ¼ cup white sugar
• ¼ cup butter, melted
• 1 (1.3 ounce) envelope whipped topping mix
• 1 ¾ cups milk
• 1 (3.4 ounce) package instant butterscotch pudding mix
• ¼ teaspoon pumpkin pie spice
• 1 ¼ cups gingersnap cookie crumbs

Recipe Instructions

Step 1

To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.

Step 2

To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.