Ingredients for Black Bottom Butterscotch Pie
- Graham Cracker Crust
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- Half And Half
- Bittersweet Chocolate
- Unsalted Butter
- Vanilla Extract
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
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How to Make Black Bottom Butterscotch Pie
- Preheat oven to 350°F (175°C).
- **Make the chocolate pudding:** In a medium saucepan, whisk together the cornstarch and sugar until well combined.
- Gradually whisk in 1/2 cup of the half-and-half until smooth.
- Add the remaining 1/2 cup half-and-half and bring to a boil over medium heat, whisking constantly.
- Reduce heat to medium-low and continue to cook, whisking constantly, until the pudding thickens (about 3-4 minutes).
- Remove from heat and whisk in the chopped chocolate and butter until melted and smooth.
- Stir in the vanilla extract.
- Pour the chocolate pudding into the prepared pie crust and spread evenly.
- **Make the butterscotch pudding:** In a medium saucepan, combine the butter, brown sugar, and salt.
- Cook over low heat, whisking constantly, until the butter is melted and the sugar is dissolved.
- In a small bowl, whisk together the cornstarch and 1/2 cup of the half-and-half until smooth.
- Add the remaining 1 1/2 cups half-and-half to the saucepan with the brown sugar mixture. Whisk to combine.
- Gradually whisk in the cornstarch mixture.
- Increase heat to medium-high and cook, whisking constantly, until the mixture thickens (about 3-4 minutes).
- Pour the butterscotch pudding over the chocolate pudding in the pie crust and spread evenly.
- Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 6 hours, or preferably overnight, until the filling is completely set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
166g
Fat
81g
Carbs
21g
