BLACK BOTTOM BUTTERSCOTCH PIE
Make and share this Black Bottom Butterscotch Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make the chocolate pudding: in a medium saucepan, combine the cornstarch and sugar; whisk in ½ cup half-and-half until the mixture is smooth.
- Add in the remaining ¾ cup and bring to a boil, whisking constantly.
- Continue to cook mixture over med-high heat, whisking, until the mixture thickens, about 3-4 minutes.
- Take the pan from the heat and whisk in the chocolate and butter; continue to whisk until all the chocolate and butter have melted and the pudding is very smooth; stir in the vanilla.
- Scrape the pudding into the prepared pie crust and smooth the top with a rubber spatula.
- Make the butterscotch putting: in a medium saucepan, combine the butter, brown sugar, and salt; cook the mixture over low heat, whisking, until the butter is melted and the sugar is dissolved.
- In a mixing bowl, combine the cornstarch and ½ cup of half-and-half; whisk to dissolve; set this mixture aside.
- Add the remaining 1 ½ cups half-and-half to the saucepan; whisk until it is combined with the brown sugar mixture.
- Add in half-and-half/cornstarch mixture to the pan; stir to combine, and turn the heat to med-high; cook, whisking, until the mixture thickened, about 3-4 minutes.
- Scrape the butterscotch mixture into the pie shell and smooth the top layer of the pudding with a rubber spatula so that it evenly covers the chocolate pudding.
- Place plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is completely set, about 6 hours and up to 1 day.
Nutrition Facts : Calories 568, Fat 32.7, SaturatedFat 16.3, Cholesterol 68.8, Sodium 316.3, Carbohydrate 65.2, Fiber 0.7, Sugar 41.5, Protein 5.7
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