Make Butterscotch Plum Freezer Pie your official summer slice. Butterscotch pudding pie is layered with thinly sliced, fresh plums and honey-sweetened whipped cream. This easy no-bake recipe makes a decadent summer treat that will keep you cool all season long.
Butterscotch Plum Freezer Pie is the remedy for a sweet tooth on an unbearably hot day. A creamy cooked pudding filling is combined with whipped cream and layered with beautiful summer plums just before freezing. Easy to make-ahead for potlucks or to dress up a weeknight supper. It’s too hot to turn on your oven — try an easy, freeze-y butterscotch plum pie that you’ll be making all summer.
Butterscotch is the classic mixture of caramelized sugar, butter, cream, and salt. It has an incredibly rich, comforting flavor. The hint of saltiness is my favorite — it makes butterscotch the perfect partner to balance the juicy sweetness fresh fruit. Pile whipped cream on top and we have a winner. And while I love making my custard pies from scratch (especially this one), I took a shortcut and used a cook and serve pudding mix to cut down on time.
Piece of the Pie
The graham cracker crust is too easy not to make yourself: all you’ll need are graham crackers, sugar, and butter. After you’ve pressed your crust into the pan you can choose to chill it or bake it before filling. Baking the crust for five to eight minutes does toast it beautifully, buuut for summer’s sake chilled is the way to go.
You’ll end up with a perfect summer pie that has a taste like no other. This recipe calls for less than 10 ingredients, can easily be made the day ahead for events, and is sinfully delicious. I rest my case. If you make my Butterscotch Plum Pudding Pie, rate and comment below. And, check me out me on Instagram for more drool-worthy content.
Butterscotch Plum Freezer Pie
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 14-16 cracker sheets
- 1/4 cup sugar
- 6 tbsp melted butter preferably salted
Filling and Topping
- 1 pkg cook and serve butterscotch pudding mix 3.5 oz
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2-3 ripe plums halved, pitted, and cut into medium-thin wedges
- 3 tbsp wildflower honey
- Crush graham crackers inside of a plastic bag by rolling pin or pulse in a food processor. Combine thoroughly with sugar and melted butter. Transfer mixture to pie pan, pressing up and into corners. Place in refrigerator to cool.
- Add pudding mix and milk to a large saucepan. Stirring constantly, bring mixture to a slow boil. Remove from heat and let cool for 3-5 minutes uncovered, then cover with plastic wrap directly on pudding's surface to avoid a film from forming. Let pudding cool to room temperature.
- In a large bowl or stand mixer, whip 1/2 cup heavy cream until firm peaks form. Fold into pudding mix, then pour filling into crust. Top with plum slices — covering top completely or arranging fruit in a spiral pattern. Freeze pie for at least 3 hours to set.
- Using the remaining 1/2 cup of heavy cream, whip until soft peaks form, then add honey. Beat for an additional minute, then swirl atop pie. Let individual slices thaw for 2-3 minutes before serving.
- The entire pie (whipped cream topping included) will last up to 4 days in the freezer. The texture is like a frosty ice ice cream.
- Use a sharp knife to cut slices, as they can be a bit hard straight from freezer.
- Once pie is completely thawed, do not re-freeze. It’s preferable to cut a slice a or two at a time and place the remaining pie back into freezer.