4 Ingredient No-Bake Butterscotch Pie

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This 4-Ingredient No-Bake Butterscotch Toffee Pie is smooth, fluffy, creamy and sweet. Basically it hits all the ‘bliss’ points you want in a dessert.

Similar in texture to my 2-Ingredient Caramel Dip, this toffee pie has a cloud-like filling of butterscotch pudding and fluffy whipped topping, served in a crust you didn’t even have to turn the oven on for. And that buttery, crunchy chocolatey topping that’s optional,.. but not really.

I’ll whip up this easy no-bake pie when I make my equally as easy 3-ingredient Shredded Chicken and Gravy Dinner. It’s an impressive meal that’s crazy simple to throw together.

A bright, appetizing shot of a single slice of pie served on a white plate. The slice is topped with a swirl of whipped cream and more toffee bits. The whole pie and a small bowl of crushed candy are in the background.

Forget the stovetop, it’s a stay-cool-and-eat-desserts kind of day. If you can whisk a bowl and wait a few hours without eating the filling with a spoon, you’ve mastered this. It’s no-fuss, heavy on the flavor, and honestly, way more satisfying than a fruit salad. Not that there’s anything wrong with fruit salad!

🌟 Ingredient Notes For Butterscotch Pie

✅ Graham Cracker Crust – Buy the premade one. Life is too short to crush crackers manually unless you have some repressed anger to work out.
✅ Butterscotch Pudding – Use a 4 oz box of Instant Pudding. I used the Jello brand but you don’t have to. Just be sure to NOT buy the “cook and serve” kind unless you want a liquid mess and a personal vendetta against me.
✅ Milk – Skim or 1% if you want to save calories. Me – I went 3% milk. The richness is always nice once in while.
✅ Cool Whip – One tub.
✅ The Crunch (Optional) – SKOR bars for my Canadians or HEATH bars for my American friends. If you’re elsewhere, just find a chocolate-covered toffee with a good snap.

How to Make No-Bake Butterscotch Pie

Combine the pudding and cold milk until it gets thick and starts acting right.
Whisk the Cool Whip until all those annoying lumps are gone.
Gently fold in the remaining Cool Whip with a spatula. Don’t stir too hard or you’ll lose the fluff.
Transfer that golden mixture into the graham shell and smooth it out on top.
Throw it in the fridge.
Right before serving, chop up those toffee bars and scatter them over the top. Done.

A high-angle, close-up shot of a stainless steel mixing bowl. Inside is a wet, orange-tinted base mixture being whisked. Several small piles of light brown powdered pudding mix are scattered across the surface.

A close-up of the mixing bowl where the ingredients have been combined into a thick, smooth, caramel-colored paste. A wire whisk is resting in the center of the mixture.

Serving Tips & Variations

If you’re feeling extra sweet, a drizzle of caramel or chocolate sauce over the toffee bits is the move. Much like these Buttery Biscoff Hot Chocolate, it adds that extra touch.
Want more crunch? You can bake the crust at 375°F for 5 minutes beforehand, but then it’s technically not no-bake anymore. Just make sure it’s stone cold before filling.
Not a toffee fan? Swap the bars for chocolate chips or even sliced bananas.
Craving more no-bake magic? Try these 3 Ingredient Easy Lemon Tarts or this Eggnog Pie

butterscotch toffee pie slice on a plate.

❓ Recipe FAQ

Can I freeze this pie?

You can, but it’s best fresh. If you freeze it, the texture might be a little off once it thaws. If you’re into frozen treats, go for it, just don’t complain to me if it’s not perfect.

What if I can’t find Skor or Heath bars?

Well, I’m sorry to hear that. Just find any chocolate-covered toffee that is crunchy (not soft). If you have leftovers, they go great with my other dessert recipes!

Do I really have to use only 1 cup of milk?

Yes. The box usually calls for two, but we’re making a pie, not a bowl of pudding. One cup keeps it sturdy enough to actually slice. Trust the process.

Can I bake the crust?

Sure, if you want to lose your no-bake street cred. Baking it for 5 minutes makes it crispier, but you MUST let it cool completely before adding the filling, or you’ll have butterscotch soup.

A close-up "action shot" of a silver spoon lifting a bite of the pie. The bite shows the light mousse texture, the crunchy toffee topping, and the graham cracker crust.

Storage and Freezing

This pie stays perfectly sliceable in the fridge for up to three days, though the crust is best within the first 24 hours. If you’re a fan of no-bake desserts, you’ll also love these Lemon Cheesecake Cup or my simple Butterscotch Confetti Squares for more no-bake goodness!

An overhead shot of a completed Butterscotch Pie in a graham cracker crust. The light tan, creamy filling is topped with a generous layer of crushed toffee bar pieces, showing bits of chocolate and golden toffee. The pie sits on a dark wooden table next to a white bowl of fluffy whipped cream, a clean white plate with a silver spoon, and a striped linen napkin.

Thanks for stopping by to indulge my butterscotch obsession! Drop a comment and let me know if it survived more than five minutes on your counter!

Catch ya later,

~ Joanne

4-Ingredient No-Bake Butterscotch Pie

Yield: 8 Slices

Prep Time: 10 minutes

Chill Time: 4 hours

Total Time: 4 hours 10 minutes

A creamy, fluffy butterscotch dream. No oven, no stress, just a simple pudding-based pie topped with crunchy chocolate-covered toffee.

Ingredients

1 (6 oz) Graham Cracker Crust
1 (4 oz) box Jello Butterscotch Instant Pudding
1 cup Milk (Cold)
1 (8 oz) tub Cool Whip (thawed)
2 Skor or Heath bars, chopped

Instructions

Set out your store-bought graham crust (or, if you chose to bake it for extra snap, make sure it’s completely cold so you don't melt the filling into a sad puddle).
Whisk the instant pudding mix with one cup of cold milk for two minutes until it’s notably thick and holding its shape.
Beat in half of the Cool Whip with a whisk until the color is uniform and every single annoying white streak or lump has vanished.
Use a spatula to gently fold in the remaining Cool Whip, lifting from the bottom so you keep the air inside and the texture stays light and fluffy.
Spread the filling into your crust and smooth the top, then let it refrigerate for at least 4 hours so it actually survives being sliced without collapsing.
Right before serving, chop up your toffee bars and shower them over the top for that essential hit of salty, buttery crunch.

Notes

Use cold whole milk if possible.

Make sure your Cool Whip is fully thawed in the fridge first, ...trying to fold in frozen chunks will leave you with a lumpy, uneven mess.

For those perfect "Instagram-ready" edges, wipe your knife clean with a warm, damp cloth between every single cut.

No Toffee? If you're in a pinch, a handful of butterscotch chips or even crushed pretzels will give you that necessary texture without a trip to the store.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 202Total Fat 9gSaturated Fat 4gUnsaturated Fat 6gCholesterol 9mgSodium 179mgCarbohydrates 25gFiber 1gSugar 10gProtein 3g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.