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Raisin Butterscotch Pie

Raisin Butterscotch Pie recipe image
This luscious Raisin Butterscotch Pie offers a comforting blend of rich butterscotch pudding, tangy sour cream, and sweet dried fruit. The creamy filling is folded with plump raisins and layered over fresh banana slices in a crisp pastry shell. It&# 226;ÂÂs a no-bake dessert that comes together quickly, making it perfect for potlucks, family gatherings, or a simple weeknight treat. The texture is smooth and indulgent, while the natural sweetness of the bananas and raisins balances the richness. Serve chilled for a refreshing finish to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 40.8
Dietary: Gluten-free, Vegetarian
Description
This luscious Raisin Butterscotch Pie offers a comforting blend of rich butterscotch pudding, tangy sour cream, and sweet dried fruit. The creamy filling is folded with plump raisins and layered over fresh banana slices in a crisp pastry shell. It&# 226;ÂÂs a no-bake dessert that comes together quickly, making it perfect for potlucks, family gatherings, or a simple weeknight treat. The texture is smooth and indulgent, while the natural sweetness of the bananas and raisins balances the richness. Serve chilled for a refreshing finish to any meal.
Ingredients
  • 1 package Instant vanilla pudding mix
  • 1 package Instant butterscotch pudding mix (3.4 ounces)
  • 2 cups cold milk
  • 2 cups sour cream
  • 1 cup raisins
  • 1 medium firm banana, sliced into 1/4 inch pieces
  • 1 9-inch baked pastry shell
  • 1 container frozen whipped topping, thawed
Directions
  1. 1
    In a large mixing bowl, combine the instant vanilla pudding mix and instant butterscotch pudding mix.
  2. 2
    Pour in the cold milk and beat with a whisk or electric mixer until the mixture thickens, about 3 minutes.
  3. 3
    Gently fold in the sour cream until well blended.
  4. 4
    Stir in the raisins until evenly distributed throughout the pudding mixture.
  5. 5
    Arrange the sliced banana pieces in a single layer at the bottom of the baked pastry shell.
  6. 6
    Spoon the pudding mixture over the banana slices, smoothing the top with a spatula.
  7. 7
    Cover and refrigerate the pie until ready to serve.
  8. 8
    Just before serving, garnish with thawed frozen whipped topping.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 40.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 8.9g3%
Dietary Fiber 4.7g19%
Sugars 1.7g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the milk is cold before mixing with the pudding powders to help the pudding set properly.

You can substitute the sour cream with Greek yogurt for a slightly tangier flavor and added protein.

If you prefer a softer texture, soak the raisins in warm water for 10 minutes before adding them to the pudding mixture; drain well before folding in.

To prevent the bananas from browning too quickly, you can toss the slices lightly with a bit of lemon juice before placing them in the crust.

This pie is best served chilled. It can be stored in the refrigerator for up to 2 days.

Keywords: raisin, butterscotch, pie, banana, pudding, no-bake, dessert, cream, pastry, chilled, sweet, fruit, easy, potluck, classic, comfort food, whipped topping, vanilla, milk, sour cream
Read it online: https://www.chefs-mate.com/recipe/raisin-butterscotch-pie/