Grandma always made this 3 ingredient masterpiece when unexpected guests arrived. It sets up perfectly in the fridge and everyone begs for her secret.

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Sprinkle the instant butterscotch pudding mix over the milk. Let it sit for just a few seconds so the powder starts to absorb the milk instead of puffing everywhere.
Using a whisk or a hand mixer on low speed, beat the pudding and milk together for 2 minutes, or until the mixture is smooth, thick, and glossy. It should be noticeably thicker than when you started and just beginning to mound on the whisk.
Immediately pour the thickened butterscotch pudding into the graham cracker crust. Use a spatula to spread the filling evenly all the way to the edges, smoothing the top so it looks nice and level.
Gently tap the pie plate on the counter a couple of times to release any air bubbles and help the filling settle into the crust.
Cover the pie loosely with plastic wrap, making sure the wrap does not touch the surface of the pudding to keep it smooth and glossy. If your crust came with a plastic dome, you can use that instead.
Refrigerate the pie for at least 2 to 3 hours, or until the filling is fully set and firm enough to slice cleanly. For best results when you’re expecting guests, make it earlier in the day so it has plenty of chilling time.
When ready to serve, remove the plastic wrap, and use a sharp knife to cut the pie into 8 slices. Wipe the knife between cuts for the neatest slices, especially if the kitchen is warm.
Serve the pie cold, straight from the glass pie plate on your counter or table, and return any leftovers to the refrigerator promptly.

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