Butterscotch and Chocolate Chip Cookie Pie

I am sorry to show you this pie but on the other hand I know you will like it! This is another favorite pie that I make that everyone loves! It is full of butterscotch and chocolate chips plus pecans too and it great with vanilla ice cream drizzled with chocolate, butterscotch and  or caramel sauce!

Butterscotch and chocolate are great together, I love them both, especially together! This is the easiest pie to make, so I hope  you will make one, I know you will love it!

Ingredients:
1 – 9 inch pie crust
1/2 cup butter softened
2 eggs
1 teaspoon pure vanilla extract
½ cup granulated sugar
½ cup light brown sugar
½ cup al purpose flour
¾ cup semi-sweet chocolate chips
¾ cup butterscotch chips
1 cup pecans chopped

Preheat oven to 350 degrees F and prepare a 9 inch pie crust.

In a large bowl, cream the butter, add eggs, vanilla and both types of sugar then mix together. Add the flour and mix until blended.

Stir in both chips and chopped pecans and pour into your prepared pie crust.

Place in the oven and bake for 25 minutes depending on your oven until the center is set. The top should be light brown and a toothpick inserted comes out fairly clean.

Remove from oven and allow to cool about 30 minutes before serving. Serve with your favorite vanilla ice cream and drizzle with chocolate, butterscotch and  or caramel sauce!! 🙂 I made this pie this morning and there are only 3 small slices left!

Do you like butterscotch and chocolate together?

 

Be sure to check out my Recipe page!

Popular recipes from previous post:

   

Crème Brulee                        Chocolate Fudge Cake          Strawberry  Cheesecake

 

 

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Rich Creamy Dark Chocolate Ice Cream

Oh My Gosh…MMM… this dark chocolate ice cream is the best ever! The taste is unbelievably rich, silky, creamy and taste like a chocolate truffle! The is the best homemade chocolate ice cream I have every had!

And now the bad news: it takes a week to make. I know, I know, why do I have to wait 5 days, I just spend an hour and a half making the custard, is it really necessary to wait that long?!? Let me tell you it is worth the planning and waiting! 🙂 Here is how it breaks down;

Day 1  and 2 – make custard and then chill in fridge for 2 days

End of day 2 – make ice cream

Day 3, 4 and 5 – freeze for 3 days

Let’s get started!!

This is the ST. JOHN DARK CHOCOLATE ICE CREAM recipe – from ‘Beyond Nose to Tail’ by Fergus Henderson and Justin Piers Gellatly

Ingredients
7 oz. dark chocolate 72 – 74% caca0, finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons caster sugar, divided
1/4 cup heavy cream
Serving size: 1 quart

This recipe took me nearly and hour and a half to finish, not including making the ice cream in the ice cream maker! Take your time, read thru the recipe several times so you don’t make a mistake.

Melt Chocolate, chop chocolate and place into bowl. Then melt the chocolate either in a bowl over a simmering pot of water or in a microwave in 45 second burst but be sure to do this at 50% power. I prefer the microwave, you will need to also stir between heating’s until smooth. The set aside until needed, it will cool slightly.

Heat Milk mixture – Heat the milk and the cocoa in a medium heavy saucepan over medium heat, whisk to blend the cocoa into the milk and bring to a boil, remove from heat and set aside.

Mix egg yolks – Using your mixer, whip the egg yolks and 7 tablespoons caster sugar on high until thick, pale color and thick ribbons form. This will take about 3 minutes.

Temper the eggs by whisking constantly and gradually adding the hot milk cocoa mixture until combined.

Combine egg mixture and chocolate  – Return this mixture to your saucepan and whisk in the melted chocolate until combined. Place saucepan on low heat until slightly thickened and a thermometer reaches 175°F which should take about 5minutes. Stir constantly to prevent sticking, especially in the corners.

Transfer the chocolate custard to a bowl and place over an ice bath to cool. Stir until custard is cool.

Making the caramel – Now you are ready to make the caramel, bring the remaining 6 tablespoons of caster sugar and 2 tablespoons of water to a boil in a small heavy saucepan over medium-high heat, stiring only until the sugar is dissolved. After sugar is dissolved, only occasionally swirl pan, do not stir until a dark amber color forms, about 5 minutes. Now you are ready to add the cream, be careful because the mixture will bubble.

Remove from heat and whisk caramel into the chocolate custard. Then strain into a large container that will be used in the fridge for a couple of days while the mixture infuses all the flavors.

Chocolate mixture in the ice bath ready to be strained. Once strained into another container please in the fridge (not the freezer) for 2 days. It is worth the wait!!

This recipe seems to thicken into ice cream more quicking than other recipes.

After 2 days you are ready to pour the chocolate custard into your ice cream maker to make the ice cream.

Once you have ice cream, transfer it to another container and place in the freezer for 3 days before eating.

Enjoy, it’s delicious and worth the wait!!

Coming soon, Mint Chocolate Chip Ice Cream!!

Recent post, Homemade Vanilla Ice Cream!

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Hot Fudge Sauce, Chocolate Cake and Ice Cream

If you love chocolate, you will love this recipe! This recipe is better than the old Shoney’s Hot Fudge Cake, if you can remember that! This has got to be one of the Top Food Pleasures EVER! Ok, if you love chocolate, you are going to love me for this post!! This is one of the most magnificent, hot fudge sauce recipes you will ever taste!

If you try my Hot Fudge Sauce recipe, it will become one of your most favorite recipes ever. Let me warn you though, it is very addictive and oh so delicious!!! You won’t be able to stop eating it, your taste buds will explode with pleasure and you will want more and more!

On your first bite, it will make you do the HAPPY dance!  🙂

….MMM so good!

I am telling you this is a serious hot fudge sauce recipe that is homemade and easy to make! Does this recipe remind you of the Shoney’s Hot Fudge Cake, well it looks like it but this recipe is much better, thicker and more delicious, I promise you. Are you drooling yet?

This recipe has been in our family for a very long time, over 50 years. When I think of this recipe, I think about how wonderful it taste and all the good times with family! We would even hand churn ice cream and add this hot fudge making a vanilla fudge swirl ice cream.

 

I often give away the mason jars of hot fudge as gifts!

With your spoon drizzle the hot fudge sauce over cool cake and ice cream it will be gooey, thick and get thicker as it cools but never turns hard.

I know what you are thinking, how many calories? Too many to count…does it really matter, enjoy it, don’t feel guilty, just try it, enjoy it because you deserve it!

Ingredients:

> see picture of the brand of items I use.
1/2 cup cocoa
1 cup granulated sugar
1 cup light or dark Karo syrup
1/2 cup evaporated milk
1/2 tsp salt
3 tablespoons margarine, I use Land Of Lakes brand
1 tsp pure vanilla extract

**Recipe makes 2o ounces.

 

Start by combine all ingredients except vanilla into your pot. Vanilla will be the last ingredient added once you take the chocolate sauce off the stove top.

Above, all ingredients in pot ready to start heating! Cook over medium heat, stirring until full boil. Boil for 3 minutes, constantly stirring.

Above, all ingredients combined about ready to start boiling.

Above, low boil on medium Be careful stirring, (be sure to constantly stir) you don’t want to splash the HOT fudge sauce onto your fingers or hand. After boiling for 3 minutes, remove completely from the heat and add 1 tsp pure vanilla extract and stir to incorporate.

While the chocolate syrup is hot pour into a glass container. I use the small wide mouth Ball mason jars.

Using the wide mouth mason jar will make it easier to heat and gives you easy access with a spoon to remove the chocolate syrup when you are ready to eat! A jar of my homemade hot fudge sauce makes a great gift too. 🙂 Be sure to store the hot fudge sauce in the fridge until you are ready to eat. As it cools it will become really thick. All you need to do is heat it in the microwave to get it hot and ready to eat! Now to make the cake, I use Duncan Hines cake mix and just follow the instructions on the back of the box.

Use a 9 X 13 inch sheet cake pan. All ingredients mixed and ready to go into the oven.

 

Maybe you prefer only the cake and hot fudge, it’s just as delicious! 🙂 You can also use this hot fudge sauce to for fondue, dipping fruit, strawberries, pineapple, marshmallows, etc., you name it!!

When I make this recipe I will buy the Mayfield vanilla ice cream in the rectangle carton to make it easy to slice the ice cream. Cut you a piece of cake, slice it in half, cut a piece of ice cream to fit, then you are ready to cover with the hot fudge sauce! Add whip cream too!

If you don’t want to do the cake, it’s great with just ice cream! Or over brownies or cup cakes, be creative.

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Check out my recent post, I have to tell you that the Ultimate Chocolate Chip Cakes is Awesome!!!  SO is the Crème Brulee and the Strawberry pie, and…..

Making Crème Brûlée          Ultimate Chocolate Chip Cake

      

Strawberry Pie                        Chocolate Cheesecake

      

Cheesecake                              Red Velvet Cake

    

 

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