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Butterscotch Cinnamon Pie With Candied Pecans

1 pie
Easy
40
Experience the taste of Fall flavours with our easy-to-use Shirriff Butterscotch Pudding and Pie Filling to create this delicious dessert.
Ingredients
How to Prepare
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Ingredients

For the Pie
1 packageShirriff Pudding & Pie Filling Butterscotch
3 cupmilk (750 mL, cold)
1.5 cupgraham cracker crumbs (1 - 1/2 cups)
0.25 cupsugar (1/4 cup)
6 tbspbutter (melted)
2 tspcinnamon (divided)
2 cupprepared whipped topping
For the Candied Pecans
0.5 cupbrown sugar (1/2 cup)
0.25 tspsalt (1/4 tsp)
0.25 tspground cinnamon (1/4 tsp)
2 tbspwater
1 cupchopped pecans (halved)

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1

In a medium bowl, combine graham cracker crumbs, white sugar and melted butter. Press mixture into a 9-inch pie plate to form a crust. Refrigerate until ready to use.

2

Prepare Shirriff Pudding & Pie Filling Butterscotch according to package directions. Add 1 tsp cinnamon to prepared mixture; stir to combine. Pour over graham cracker crust and refrigerate for 3-4 hours.

3

Meanwhile, make the candied pecans. In a large skillet over medium heat, combine all ingredients except pecans and heat until the sugar dissolves and the mixture bubbles.

4

Add the pecans and cook for an additional 2-3 minutes, stirring to coat. Remove from heat and spread the pecans on parchment paper. Cool, then break into pieces.

5

When the pie has set, remove from fridge and top with whipped topping. Dust with cinnamon and sprinkle with pecans. Enjoy!