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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
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.
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CHOCOLATE AND BUTTERSCOTCH PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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