High Country baking: Chocolate Butterscotch Heavenly Pie
Life is Sweet
It’s March, the month when our mountains are teeming with visitors and many of us have houseguests whom we suspect wouldn’t come see us if we lived anywhere else. I’m actually glad they’re here; the joy our guests get from their activities on the snow reminds me how lucky I am to live in this paradise. So, at dinnertime, I like to offer them a meal as pleasing as the day they’ve had.
With that in mind, I often turn to this Chocolate Butterscotch Pie for dessert. It appeals to folks of all ages and is a great way to end a meal. There’s nothing subtle or sophisticated about it, this pie is a dessert with strong tastes and textures … it’s rich, chocolaty, sweet and gooey. Serve it warm with some ice cream and it’s as close to heaven as you can get at the dinner table. Those who partake will definitely feel that life is very, very good.
This is a big-bang-for-the-buck dessert. In fact, it’s hard to believe that something so delicious is so simple to make. If you have a pie crust in the freezer or use a commercial one, you can have this in the oven in about 15 minutes. I prefer to prebake the crust, to assure that it’s crisp and light, but that’s optional. The filling is the star, so the pie is still good if you don’t bake the crust first. In spite of its celebrity status, the filling is anything but demanding; it’s made in a single step and dirties only one bowl. How easy is that?
Serve this gem warm with a drizzle of chocolate and/or butterscotch sauce and a cap of vanilla ice cream. If you’re in a hurry, it’s still a treat if served at room temperature.
Make in a 9 inch pie pan or tart pan
Your favorite pie or tart crust dough (homemade or commercial)
8 (eight) tablespoons (one stick) of unsalted butter, softened
1 (one) cup of granulated sugar, preferably Baker’s
1/2 (one half) cup of all purpose flour
2 (two) large eggs at room temperature
1/2 (one and a half) teaspoons of vanilla
1 (one) cup of semisweet chocolate chips
1/2 (one half) cup of butterscotch chips
1 (one) cup of pecans, toasted and chopped
Step One: Lightly grease the bottom and sides of your pie or tart pan. Roll out the dough for your crust and fit it in the pan. Trim and/or crimp (for a pie) the edges. Prebake the crust according to the directions in your recipe. (You can make the pie without prebaking the crust, but it won’t be as crisp as it will if you bake it before filling it.) If prebaked, cool the crust to room temperature.
Step Two: Preheat the oven to 350 degrees with a rack in the center position.
Step Three: Make the filling: Cut the softened butter into at least eight pieces. Using an electric mixer at medium-high speed, beat the butter, granulated sugar, flour, room temperature eggs and vanilla in a mixing bowl until well blended. Stir in the chocolate and butterscotch chips along with the chopped pecans.
Step Four: Use a rubber spatula to scrape the filling into the crust, stopping when it comes just below the crust’s top edge even if you have a little left over (pie and tart pans vary in their capacities). Level and smooth the filling. Place the pan on a cookie sheet and put them both in the preheated oven. If you’ve prebaked the crust, shield it from over-browning by covering it with strips of aluminum foil.
Step Five: Bake until the crust (if not prebaked) and the filling are light golden and the filling is set but not solid. This takes about 30-40 minutes in my oven, but timing will vary depending on the depth of your pan and your oven. Remove the pie to a cooling rack and cool completely before serving. The pie cuts most easily when cool. Pieces can be reheated until warm (don’t overheat or the filling will get runny) in the microwave or in the oven at 325 degrees. Serve with chocolate or butterscotch sauce and ice cream.
This is a variation of a dessert in Sweety Pies.
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