Mary Anne's Creamy Chocolate Toffee Pie & Butterscotch Topping - KTUL.com - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne's Creamy Chocolate Toffee Pie & Butterscotch Topping

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When it comes to dessert, who doesn't love one that is creamy and rich? This recipe will fast become one of your family's favorites! It's super easy and oh-so-delicious. Plus, it is topped with a butterscotch sauce that is to-die-for.

 

8 ounces mascarpone cheese

1 1/2 cups heavy cream

1/2 cup sugar

1 teaspoon vanilla or butterscotch schnapps

Pinch salt

1/2 cup mini-chocolate chips

1/2 cup Heath Bar Toffee bits

1/4 cup grated chocolate, semi-sweet or milk chocolate, your choice

1 pre-made chocolate cookie pie crust

 

Butterscotch Sauce:

2 tablespoons butter

1/2 cup light brown sugar

1/4 cup light corn syrup

Pinch salt

1/4 cup heavy cream

 

Toffee bits

Grated chocolate

 

-Add the mascarpone cheese and the heavy cream in a large bowl and beat until combined. Add the sugar, vanilla (or butterscotch schnapps), and salt. Beat until soft peaks form, and then fold in the, grated chocolate, chocolate chips and the Heath Bar toffee bits. Pour the filling into the crust, smoothing out the pie surface. Refrigerate for at least 4 hours or until it is set.

Note: I like to make this a day ahead to make sure it sets up. You can also place it in the freezer for an hour or so while you make the sauce.

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 stirring constantly 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. Remove pie from refrigerator or freezer and drizzle the cooled sauce over the pie. With a knife smooth it over the pie. Sprinkle Toffee bits and grated chocolate over pie and serve. Serves 8.

Note: Instead of making this dessert into a pie, you can serve it in wine glasses or small demitasse cups. Instead of using a chocolate cookie pie crust, blend approximately 20-22 Oreo cookies in blender until they are crumbs. Set aside. Prepare dessert as directed above. Place one to two teaspoons of Oreo cookie crumbs in bottom of your wine/dessert glasses or demitasse cups. Spoon filling over cookie crumbs. Drizzle a little butterscotch sauce over filling. Sprinkle Toffee bits and grated chocolate. To make it even more decadently delicious, you can put a dollop of whipped cream over the toffee bits and grated chocolate. Serve. The amount of servings depends on the size of the wine/dessert glasses or demitasse cups.

Note: To make your own Oreo cookie pie crust, finely crush approximately 22 Oreo cookies; place in a medium-size bowl and mix with 3 tablespoons melted butter. Press firmly onto bottom and up side of 9-inch pie plate. Proceed with the recipe.

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