Warm develops butterscotch from scratch to top a creamy pie with chocolate chips and a chocolate crust!
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Chocolate Chip Butterscotch Pie
DISH THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 3 hr 35 minutes
Preparation: 25 min
Inactive: 3 hr
Prepare: 10 min
Yield: 1 (8-inch) pie

Components

Butterscotch Sauce:

2 tablespoons butter
1/2 cup light brown sugar
1/4 cup light corn syrup
Pinch salt
1/4 cup whipping cream
Pie Filling:
8 ounces mascarpone cheese
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup mini-chocolate chips
1 (6-ounce) pre-made chocolate cookie pie crust (advised: Oreo or Keebler).

Instructions.

For the butterscotch sauce: melt the butter in a sauce pot over medium-high heat. Include the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and gradually stir in the cream. Get rid of from the heat and reserved to cool.

For the filling: include the mascarpone cheese and the whipping cream to a large bowl and whish up until integrated. Add the sugar, vanilla, and salt. Whisk up until soft peaks form, then fold in the chocolate chips. Put the filling into the crust, smoothing out the pie surface. Refrigerate for a minimum of 3 hours and serve drizzled with butterscotch sauce.

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Sunny Anderson's Chocolate Chip Butterscotch Pie|Cooking genuine|Food Network.