Mini Chocolate Chip Butterscotch Pudding Pie Recipes

MINI CHOCOLATE CHIP BUTTERSCOTCH PUDDING PIE

Steps:

• In a medium sized bowl mix together milk and pudding until well blended.
• Fold in chocolate chips.
• Pour into pie crust, top with desired amount of topping (I use about 6 ounces).
• Chill for 2 hours or for better results chill overnight.

MINI CHOCOLATE PIES

Steps:

• Using milk follow directions on pudding box to make pie filling.
• Remove pie shells from wrapper and place on a serving plate.
• Fill pie shells with chocolate pie filling.
• Spread cool whip on top.
• Place 1 cherry on top of each pie.
• Shave 2 Hershey kisses over each pie.
• Place in ice-box for at least 1 hour before serving.

CHOCOLATE CHIP BUTTERSCOTCH PIE

Steps:

• 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.