This 3-Ingredient Butterscotch Fudge Pie has a dense, creamy filling with the brown sugar flavor of butterscotch. The filling comes together in one saucepan, then bakes briefly in a prepared pie shell before chilling into sliceable wedges.
What You’ll Need
- Prepared pie crust. Use a fully baked, oven-safe 9-inch pie shell. If starting with unbaked pastry, fit it into the pie plate, crimp the edges if desired, and blind-bake according to the package directions.
- Butterscotch chips. One 11-ounce package gives the filling its flavor and helps it firm as it chills.
- Sweetened condensed milk. One 14-ounce can makes the filling smooth and rich.
How to Make Butterscotch Fudge Pie
Combine the butterscotch chips and sweetened condensed milk in a saucepan over low heat. Stir constantly, sweeping the bottom of the pan with a spatula, until the chips melt and the mixture looks smooth and glossy.
Pour the warm filling into the baked pie shell and smooth the top. Bake at 350°F for 20–25 minutes, until the edges look set and the center is still slightly soft. If the crust rim is already golden, shield it loosely with foil during baking.
How to Get Clean Slices
Cool the pie on a rack, then refrigerate it for at least 2 hours. If the center still feels too soft to slice, give it more time in the refrigerator. Use a sharp knife and wipe the blade between cuts.
Frequently Asked Questions
Can I make the pie the day before?
Yes. Once the pie has cooled, cover it and refrigerate overnight. Slice it just before serving.
Can I use evaporated milk?
Use sweetened condensed milk. Its thicker texture and added sugar are part of what gives the filling its fudge-like consistency.
3-Ingredient Butterscotch Fudge Pie
A rich butterscotch filling in a baked pastry shell, chilled and cut into eight wedges.
- Bake time — 20–25 minutes, plus any time needed to bake the shell
- Chill time — At least 2 hours after cooling
- Servings — 8
Ingredients
- 1 fully baked 9-inch pastry pie shell in an oven-safe pie plate
- 1 package (11 ounces) butterscotch chips
- 1 can (14 ounces) sweetened condensed milk
Instructions
- Preheat the oven to 350°F. If using unbaked pie dough, blind-bake the shell according to the package directions first.
- Combine the butterscotch chips and sweetened condensed milk in a medium saucepan over low heat. Stir constantly until the chips are fully melted and the mixture is smooth.
- Pour the warm filling into the baked pie shell and spread it evenly with a spatula.
- Bake for 20–25 minutes, until the edges look set and the center is still slightly soft. Shield the crust rim with foil if it starts to darken too quickly.
- Cool on a wire rack, then cover and refrigerate for at least 2 hours, or until firm enough to slice.
- Cut into 8 wedges and serve chilled.