Sunny Anderson’s Chocolate Chip Butterscotch Pie | Cooking for Real | Food Network

Sunny creates butterscotch from scratch to top a creamy pie with chocolate chips and a chocolate crust!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

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Chocolate Chip Butterscotch Pie
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 3 hr 35 min
Prep: 25 min
Inactive: 3 hr
Cook: 10 min
Yield: 1 (8-inch) pie

Ingredients

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)

Directions

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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Sunny Anderson’s Chocolate Chip Butterscotch Pie ​| Cooking for Real | Food Network

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