Shelly's Recipe

CHOCOLATE AND BUTTERSCOTCH PIE

Category: Pies - Cream and Custard

3 oz unsweetened chocolate
2 cups light brown sugar
8 tbsp unsalted butter, softened
3 eggs
1 tsp vanilla extract
1/2 cup light cream
1 (9”) pie crust, partially baked
1 cup heavy cream, chilled
1 tbsp confectioners’ sugar

Preheat oven to 350. Melt 2 oz chocolate in a small saucepan, stirring frequently until melted. Set aside to cool to room temperature.

In a deep bowl, cream sugar and butter together until light and fluffy. Beat in eggs, one at a time, and when fully incorporated, stir in the vanilla, light cream and melted chocolate. Pour the filling into pie shell and bake 45-50 minutes. Cool pie to room temperature. Beat cream in a chilled bowl until it begins to thicken. Sprinkle with confectioners’’ sugar and continue to beat until cream forms soft peaks. Spread cream on the cooled pie. Grate top with chocolate.