Butterscotch Cappuccino Cream Cheese Pie Recipes

BUTTERSCOTCH CREAM PIE

Steps:

• For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
• Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
• Add remaining ingredients except butter and pulse once or twice to combine.
• Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
• Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
• Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
• Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
• To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust.
• To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.

QUICK BUTTERSCOTCH CREAM CHEESE PIE

Steps:

• 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.2. Add water and pudding mix. Beat on low speed until combined. Fold in half of whipped topping. Spread in crust.3. Refrigerate at least 2 hours or until set. Spoon or pipe remaining whipped topping around edge of pie. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

BUTTERSCOTCH CREAM PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

BUTTERSCOTCH CREAM CHEESE PIE

Steps:

• In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
• On low speed, beat in water and pudding mix until smooth. Fold in half of the whipped topping and pour into crust.
• Chill 2 hours or until set. top with remaining whipped topping and serve. Keep refrigerated.

THE EASIEST BUTTERSCOTCH PIE

Steps:

• In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
• Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

CAPPUCCINO CHOCOLATE PIE

Steps:

• In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans., In a large bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving.

BUTTERSCOTCH COFFEE PIE

Steps:

• Preheat the oven to 350 degrees.
• While the oven preheats, put your pie shell in the refrigerator to keep it cool.
• FILLING:.
• Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
• The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
• Blend in the vanilla.
• Add the flour and salt and blend the filling until evenly mixed.
• Blend in the milk, then stir in the butterscotch chips and nuts.
• Scrape the filling into the chilled pie shell, smoothing with a spoon.
• Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
• When done, the top of the pie will turn dark golden brown.
• That's fine, and it does not mean it has over-baked.
• Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
• Transfer the pie to a cooling rack and cool.
• The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.

CAPPUCCINO CHEESECAKE PIE

Steps:

• Preheat oven to 325°. In a large bowl, beat cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust. , Bake until the center is almost set, 40-45 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour. , Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers.

BUTTERSCOTCH SILK PIE

Steps:

• Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, about 20 minutes.
• In 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add butterscotch chips; stir until melted and smooth. Let stand 5 minutes.
• Pour pudding mixture on top of cooled baked pie shell. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
• When ready to serve, heat oven to 450°F. In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water; stir occasionally with whisk 14 to 18 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 2 to 3 minutes or until stiff glossy peaks form. Remove plastic wrap from filling. Use small icing spatula to swirl meringue over top of chilled pie. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cool on cooling rack 20 minutes.
• Cut into wedges to serve. Store loosely covered in refrigerator.

CREAMY CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
• Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
• Bake 45 to 50 minutes or until set.
• Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.

BLACK BOTTOM BUTTERSCOTCH CREAM PIE

Steps:

• Make the shell:
• In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425°F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375°F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
• In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
• Make the filling while the shell is chilling:
• In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160°F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
• Decorate the pie:
• In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.