Butterscotch cinnamon pie with golden filling, whipped cream swirls dusted with cinnamon, candied pecan pieces in a white pie dish

Butterscotch Cinnamon Pie With Candied Pecans

1 pie

Easy

40 Minutes

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

Ingredients

For the Pie

1 package

Dr. Oetker Shirriff Butterscotch Pie Filling & Dessert Mix

3 cup

milk (750 mL, cold)

1.5 cup

graham cracker crumbs (1 - 1/2 cups)

0.25 cup

sugar (1/4 cup)

6 tbsp

butter (melted)

2 tsp

cinnamon (divided)

2 cup

prepared whipped topping

For the Candied Pecans

0.5 cup

brown sugar (1/2 cup)

0.25 tsp

salt (1/4 tsp)

0.25 tsp

ground cinnamon (1/4 tsp)

2 tbsp

water

1 cup

chopped pecans (halved)

Learn More About the Products

Dr. Oetker Shirriff Butterscotch Pie Filling & Dessert Mix

How to Prepare:

Prep:

40 min

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.

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.

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.

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.

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