Butterscotch Pie

Notes: Original recipe by Debra Steppel

Ingredients

1 Pillsbury pie crust OR homemade crust for a 9" pie

1 (3 oz.) package of instant butterscotch pudding mix + milk per package directions

3/4 cup butterscotch morsels

Directions

1. Thaw and unroll a Pillsbury piecrust onto a 9" pie plate.

2. Crimp/roll edges. Prick bottom/sides with a fork and bake according to package directions until golden brown.

3. In a separate bowl, make the instant butterscotch pudding according to the "pie filling" directions on the back of the package (usually it has a reduced amount of milk compared to making regular pudding).

4. Add butterscotch morsels to the pudding. Pour pudding/morsels into the baked pie crust and refrigerate at least an hour (pref. overnight).

Delicious when served with whipped cream or vanilla ice cream.