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

For families with different tastes, you can easily tweak this basic recipe while still keeping it simple. For a lighter texture, gently fold in 1 to 1 1/2 cups of whipped topping after the pudding has thickened, then spoon it into the crust for a fluffier, mousse-like pie. If someone in your house isn’t a big butterscotch fan, you can swap in instant vanilla, chocolate, or banana pudding mix and follow the same directions. For a little crunch, sprinkle the top with crushed graham crackers or toffee bits right before serving. If you need to make it slightly less sweet, use only 2 1/2 cups of milk for a firmer, more intense butterscotch flavor, or serve each slice with fresh berries on the side to balance the richness. To help picky eaters, you can pour some of the pudding mixture into small cups and chill them alongside the pie, so kids can choose between a slice or a cup. For food safety, always use cold, fresh whole milk and check the expiration dates on the milk and pudding mix. Keep the pie refrigerated at 40°F (4°C) or below, and don’t leave it out at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Store leftovers covered in the fridge and enjoy within 2 to 3 days for the best texture and flavor.