Black Bottom Butterscotch Pie
Indulge in the decadence of Black Bottom Butterscotch Pie, a show-stopping dessert that layers velvety ganache and luscious butterscotch custard in a buttery graham cracker crust. This irresistible recipe begins with a crisp oven-baked crust, which serves as the perfect base for a rich layer of semisweet chocolate ganache that melts in your mouth. Topped with a creamy, golden butterscotch filling made from dark brown sugar, milk, and egg yolks, this pie delivers a heavenly balance of flavors and textures. Chill the pie to perfection and crown it with fluffy whipped cream for an optional flourish that will have everyone reaching for seconds. Perfect for special occasions or simply satisfying your sweet tooth, this dessert is as delightful to look at as it is to eat. Ready in just 30 minutes of prep time, it’s an unforgettable treat that's worth every bite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 6 ounces Semisweet chocolate chips
- 1 cup Heavy cream
- 0.75 cup Packed dark brown sugar
- 3 tablespoons Cornstarch
- 2.5 cups Whole milk
- 4 Egg yolks
- 3 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Whipped cream (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely.
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and immediately pour it over the semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until the mixture is smooth.
Spread the melted chocolate mixture (ganache) evenly over the bottom of the cooled pie crust. Chill in the refrigerator while preparing the butterscotch filling.
In a medium saucepan, whisk together the dark brown sugar and cornstarch. Gradually whisk in the milk until smooth.
In a separate bowl, lightly beat the egg yolks. Slowly whisk 1/2 cup of the milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
Remove the saucepan from heat and whisk in the butter and vanilla extract until fully incorporated.
Pour the butterscotch filling over the chilled chocolate layer, smoothing the top with a spatula. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until completely set, at least 4 hours or overnight.
Before serving, optionally top with whipped cream for an extra indulgent touch. Slice and enjoy your Black Bottom Butterscotch Pie!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 45.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 164 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
