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!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.

Step 3

Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely.

Step 4

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.

Step 5

Spread the melted chocolate mixture (ganache) evenly over the bottom of the cooled pie crust. Chill in the refrigerator while preparing the butterscotch filling.

Step 6

In a medium saucepan, whisk together the dark brown sugar and cornstarch. Gradually whisk in the milk until smooth.

Step 7

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.

Step 8

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.

Step 9

Remove the saucepan from heat and whisk in the butter and vanilla extract until fully incorporated.

Step 10

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.

Step 11

Before serving, optionally top with whipped cream for an extra indulgent touch. Slice and enjoy your Black Bottom Butterscotch Pie!

Nutrition Facts

Serving size	1854.5 grams (1854.5g)

Amount per serving	% Daily Value*
Calories	5537

Total Fat 364.70g	468%
Saturated Fat 218.40g	1092%
Polyunsaturated Fat 0.70g
Cholesterol 1487mg	496%
Sodium 1560mg	68%
Total Carbohydrate 498.80g	181%
Dietary Fiber 16.10g	58%
Total Sugars 367.70g
Protein 59.60g	119%

Vitamin D 342IU	1708%
Calcium 1362mg	105%
Iron 15mg	83%
Potassium 2233mg	48%

*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.

Source of Calories

Fat: 59.5%

Protein: 4.3%

Carbs: 36.2%