Saturday, April 7, 2012

Butterscotch Chocolate Pie

Butterscotch Sauce:
2 tablespoons butter
1/2 cup light brown sugar
1/4 cup light corn syrup
Pinch salt
1/4 cup heavy 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 (recommended: Oreo or Keebler)

For the butterscotch sauce: melt the butter in a sauce pot over medium-high
heat. Add 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 slowly
stir in the cream. Remove from the heat and set aside to cool.

For the filling: add the mascarpone cheese and the heavy cream to a large bowl
and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft
peaks form, then fold in the chocolate chips. Pour the filling into the crust,
smoothing out the pie surface. Refrigerate for at least 3 hours and serve
drizzled with butterscotch sauce.



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