This 3-ingredient butterscotch fudge pie is the kind of old-fashioned dessert that earns a permanent place in a recipe box because it delivers a rich, candy-like filling with almost no effort. The combination of butterscotch chips and sweetened condensed milk melts into a dense, creamy center that sets inside a simple pie crust, giving you something between a pie, a fudge square, and a chewy tart. It is especially useful when you need a quick potluck dessert or a make-ahead sweet for the holidays.
Because this pie is intensely sweet and buttery, it pairs best with simple accompaniments that balance its richness. Serve small slices with hot coffee, black tea, or cold milk, and if you want to dress it up a bit, add a spoonful of lightly whipped cream or a few sliced strawberries on the side. For a dessert tray, it fits in nicely alongside less-sweet fruit desserts and toasted nuts.
3-Ingredient Butterscotch Fudge Pie
Servings: 8
3-ingredient butterscotch fudge pie in a glass pie plate
3-ingredient butterscotch fudge pie in a glass pie plate
Ingredients
1 prepared 9-inch pie crust
1 package (11 ounces) butterscotch chips
1 can (14 ounces) sweetened condensed milk
Pie crust, butterscotch chips, and sweetened condensed milk
Pie crust, butterscotch chips, and sweetened condensed milk
Directions
1. Preheat the oven to 350°F. Place the prepared pie crust in a 9-inch glass pie plate if it is not already fitted, and crimp the edges if desired.
Prepared pie crust in a glass pie plate
Prepared pie crust in a glass pie plate
2. Combine the butterscotch chips and sweetened condensed milk in a medium saucepan over low heat. Stir constantly until the chips are fully melted and the mixture is smooth, thick, and glossy.
Butterscotch filling melting in a saucepan
Butterscotch filling melting in a saucepan
3. Pour the warm filling into the prepared pie crust and spread it evenly with a spatula so the top is smooth.
Butterscotch filling spread into pie crust
Butterscotch filling spread into pie crust
4. Bake for 20 to 25 minutes, until the filling looks set around the edges with a slight softness in the center.
Baked butterscotch fudge pie cooling in glass pie plate
Baked butterscotch fudge pie cooling in glass pie plate
5. Let the pie cool completely, then chill for at least 2 hours before slicing. Serve in small wedges.
Sliced butterscotch fudge pie served on dessert plates
Sliced butterscotch fudge pie served on dessert plates
Variations & Tips
For cleaner slices: This pie is much easier to cut neatly after a full chill in the refrigerator. Use a sharp knife and wipe it clean between slices to keep the edges tidy.
Crust choice: A standard pastry crust gives the most classic result, but a graham cracker crust can work if you want a slightly more cookie-like contrast. Keep in mind that the filling is very sweet, so a less-sweet crust is often the better balance.
Butterscotch fudge pie in graham cracker crust
Butterscotch fudge pie in graham cracker crust
Make-ahead tip: This is an excellent dessert to prepare a day in advance since the texture improves as it firms up. Store it covered in the refrigerator and serve it chilled or after a short rest at room temperature.
Flavor additions: If you are willing to move beyond the strictly 3-ingredient version, a pinch of salt or a splash of vanilla can round out the sweetness nicely. Even so, the original recipe works because it leans fully into the nostalgic candy-shop flavor of butterscotch.