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Butterscotch Pie III

HOKU3

"Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired."
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Ingredients

4 h 20 m servings 245 cals
Original recipe yields 8 servings (1 9-inch pie)

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Directions

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  • Prep

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  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.
  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.

Nutrition Facts


Per Serving: 245 calories; 9.2 g fat; 37.9 g carbohydrates; 2.4 g protein; 20 mg cholesterol; 301 mg sodium. Full nutrition

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Reviews

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This was really easy to make, and it tastes great! Honestly though, I don't think it even needs the sugar in the filling. You could leave out the pumpkin pie spice too. This would be really good...