Print Recipe

Butterscotch Ice Cream Pie



  • 1 (3 5/8 ounce) box instant butterscotch pudding
  • 1/4 cup water
  • 1/2 cup butter, melted
  • 4 (2.1 ounce) Butterfinger candy bars, crushed
  • 21 Graham crackers, finely rolled (1 1/2 cups)
  • 1 quart vanilla ice cream
  • 1 cup prepared whipped topping (for garnish)
  • 1/2 cup light corn syrup


  1. Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.
  2. Reserve 1/2 cup crushed Butterfinger candy bar for garnish.
  3. Combine Graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.
  4. Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar.
  5. Freeze until firm, about 4 hours.
  6. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.

Makes 8 servings.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.