Easy Triple-Layer Butterscotch Pie
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3 Hr 40 Min
Prep : 15 Min Cook: 3 Hr 25 Min
Make this Easy Triple-Layer Butterscotch Pie with a graham cracker crumb crust. Three is better than one in this Easy Triple-Layer Butterscotch Pie recipe!
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/4 cups graham crumbs
2
1/4 cup butter, melted
4
1/4 cup canned sweetened condensed milk
5
3/4 cup pecans, toasted, divided
7
1-3/4 cups cold 2% milk
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Step 1
Heat oven to 375°F. Step 2
Combine graham crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min or until lightly browned; cool completely Step 3
Mix melted chocolate and sweetened condensed milk until blended; pour into prepared crust. Sprinkle evenly with 1/2 the nuts; press nuts into chocolate layer with back of spoon. Refrigerate until ready to use. Step 4
Beat pudding mixes and 2% milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding over chocolate layer in crust. Stir 1/2 the Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip and nuts. Step 5
Refrigerate 3 hours or until firm. Kraft Kitchen Tips!
Size Wise
Enjoy a serving of this delicious treat on special occasions.
Substitute
Prepare using Jell-O Chocolate Instant Pudding.
Nutrition
Calories
480
Calories From Fat
0
% Daily Value
Fat 28 g
Saturated fat 14 g
70 %
Cholesterol 35 mg
Sodium 540 mg
23 %
Carbohydrate 57 g
Fibre 2 g
Sugars 38 g
Protein 5 g
Vitamin A
10 %
Vitamin C
0 %
Calcium
8 %
Iron
10 %
Servings
10 servings, 1 slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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