Raisin Butterscotch Pie Recipe

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Raisin Butterscotch Pie Recipe

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"I won a county fair ribbon for this quick dessert featuring raisins," notes Arleen Owen of Fresno, California.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 2 cups cold milk
  • 2 cups (16 ounces) sour cream
  • 1 cup raisins
  • 1 medium firm banana, sliced into 1/4-inch pieces
  • 1 pastry shell (9 inches), baked
  • Frozen whipped topping, thawed

Directions

In a mixing bowl, combine pudding mixtures and milk; beat until thick, about 3 minutes. Fold in sour cream; stir in raisins. Place banana slices in pastry shell; top with pudding mixture. Chill until ready to serve. Garnish with whipped topping. Yield: 6-8 servings.
Originally published as Raisin Butterscotch Pie in Taste of Home October/November 1996, p67

Nutritional Facts

1 slice: 434 calories, 19g fat (11g saturated fat), 53mg cholesterol, 520mg sodium, 58g carbohydrate (38g sugars, 1g fiber), 6g protein.

  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 2 cups cold milk
  • 2 cups (16 ounces) sour cream
  • 1 cup raisins
  • 1 medium firm banana, sliced into 1/4-inch pieces
  • 1 pastry shell (9 inches), baked
  • Frozen whipped topping, thawed
  1. In a mixing bowl, combine pudding mixtures and milk; beat until thick, about 3 minutes. Fold in sour cream; stir in raisins. Place banana slices in pastry shell; top with pudding mixture. Chill until ready to serve. Garnish with whipped topping. Yield: 6-8 servings.
Originally published as Raisin Butterscotch Pie in Taste of Home October/November 1996, p67

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