Mini Chocolate Chip Butterscotch Pudding Pie Recipes

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CHOCOLATE CHIP BUTTERSCOTCH PIE



Chocolate Chip Butterscotch Pie image

Provided by Sunny Anderson

Categories     dessert

Time 3h35m

Yield 1 (8-inch) pie

Number Of Ingredients 12

2 tablespoons butter
1/2 cup light brown sugar
1/4 cup light corn syrup
Pinch salt
1/4 cup heavy cream
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)

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.

BUTTERSCOTCH SILK PIE



Butterscotch Silk Pie image

If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us-though there's no reason you couldn't substitute your own scratch crust, if you wish. So don't pass on this recipe because of its impressive look, it's nothing you can't handle, and we think you'll find it pretty rewarding-especially once you bite into it.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 8

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 3/4 cups milk
1 box (4.6 oz) Jell-O® Cook & Serve vanilla pudding & pie filling mix (not instant)
1 cup butterscotch chips
4 egg whites, room temperature
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g

THE EASIEST BUTTERSCOTCH PIE



The Easiest Butterscotch Pie image

The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!

Provided by Heather

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 5

1 (3.4 ounce) package instant butterscotch pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 tablespoons butterscotch ice cream topping

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.

Nutrition Facts : Calories 305 calories, Carbohydrate 40.7 g, Cholesterol 4.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 385.4 mg, Sugar 27.9 g

MINI CHOCOLATE CHIP BUTTERSCOTCH PUDDING PIE



Mini Chocolate Chip Butterscotch Pudding Pie image

If you can't make up your mind between chocolate and butterscotch pies, try this one. It will make your decision a lot easier. Cook time is chill time. Submmited to Zaar on December 8th 2006.

Provided by Chef shapeweaver

Categories     Pie

Time 12m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

1 (3 1/2 ounce) package instant butterscotch pudding mix
2 cups whole milk (can use skim if your watching calories)
1 cup semisweet mini chocolate chips
1 (9 inch) pre-made graham cracker pie crust
1 (8 ounce) carton non-dairy whipped topping (like cool whip)

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.

Nutrition Facts : Calories 378, Fat 23.1, SaturatedFat 12.7, Cholesterol 6.1, Sodium 204.7, Carbohydrate 42.4, Fiber 1.7, Sugar 33, Protein 4.5

EASY MINI CHOCOLATE PUDDING PIES



Easy Mini Chocolate Pudding Pies image

Make your day a little sweeter with these deliciously sweet Easy Mini Chocolate Pudding Pies. Made with JELL-O Chocolate Flavor Instant Pudding, semi-sweet chocolate and a graham cracker crust, these Easy Mini Chocolate Pudding Pies are the perfect way to end a meal.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-3/4 cups cold milk
6 mini ready-to-use graham cracker crumb crusts (4 oz.)
1/4 cup thawed COOL WHIP Whipped Topping
1/2 oz. BAKER'S Semi-Sweet Chocolate, grated

Steps:

  • Beat pudding mix and milk with whisk 2 min.
  • Spoon into graham crusts, adding about 1/2 cup to each.
  • Refrigerate 1 hour. Top with remaining ingredients before serving.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

MINI BUTTERSCOTCH PUDDINGS



Mini Butterscotch Puddings image

Make and share this Mini Butterscotch Puddings recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter
1 tablespoon brown sugar, packed
1 small egg
1/2 cup self-rising flour, plus 1 Tbsp
1/4 teaspoon baking powder
1/2 tablespoon instant coffee powder, dissolved in 1 tsp. boiling water
1/2 tablespoon unsalted butter
1/8 cup corn syrup, light
1 tablespoon water
1 tablespoon brown sugar, light
whipped cream, for serving

Steps:

  • FOR PUDDINGS: Preheat oven to 350°F Butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds.
  • Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee.
  • Spoon batter into prepared molds. Tent each mold loosely with foil, leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes.
  • FOR SAUCE: stir all ingredients in heavy medium saucepan over medium heat. Bring to a boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.

Nutrition Facts : Calories 348, Fat 13.7, SaturatedFat 7.9, Cholesterol 108.8, Sodium 475.9, Carbohydrate 51.9, Fiber 0.8, Sugar 18.6, Protein 5.6

MINI CHOCOLATE CHIP CHEESECAKES



Mini Chocolate Chip Cheesecakes image

Great for Potlucks, holidays and parties. You can have fun trying different cookies in the muffin tins. I try different things on top.

Provided by Rubyrocks

Categories     Dessert

Time 35m

Yield 24 cheesecakes

Number Of Ingredients 6

2 packages cream cheese, soften (8 oz. each)
3 eggs
1/4 cup sour cream
1 teaspoon almond extract
1/2 cup sugar
Oreo cookies

Steps:

  • Whip soften cream cheese with electric mixer, then add sour cream, whip till blended add in sugar, whip for a minute, add eggs, almond extract. Mix. Finally add in mini chocolate chips. Place foil cupcake papers in muffin pan. Spray each foil cupcake cup once with baking spray. Then Place 24 cookies in cupcake papers. Fill each paper 2/3 full with blended mixture. Bake at 350 degrees for 20 minutes. Cool. Top with Chocolate and refrigerate.

Nutrition Facts : Calories 96.9, Fat 7.7, SaturatedFat 4.7, Cholesterol 48.3, Sodium 66, Carbohydrate 4.8, Sugar 4.3, Protein 2.3

EASY TRIPLE-LAYER BUTTERSCOTCH PIE



Easy Triple-Layer Butterscotch Pie image

Make this Easy Triple-Layer Butterscotch Pie with a graham cracker crust. Three is better than one in this Easy Triple-Layer Butterscotch Pie recipe!

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 6

2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/4 cup sweetened condensed milk
3/4 cup chopped pecans, toasted, divided
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
1-3/4 cups cold 2% milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Mix melted chocolate and sweetened condensed milk until well blended; pour onto bottom of crust. Sprinkle evenly with half the nuts; press into chocolate layer with back of spoon. Refrigerate until ready to use.
  • Beat pudding mixes and 2% milk in large bowl with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups into crust. Stir half of the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
  • Refrigerate 3 hours or until set.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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