Butterscotch Toffee Pie
  • Pie Crust ~ Butterscotch Pudding (Qty 2 of the 1 oz packages) ~ 4 cups milk (for the pudding) ~ ½ cup toffee bits ~ 1 cup semi-sweet chocolate chips ~ 3 TBSP butter ~ 1 TBSP milk ~ whipped cream optional
  1. Prepare the butterscotch pudding according to the package, refrigerate for at least 30 minutes. Prepare your pie crust, follow directions on the package if using frozen, I used Ina Garten's Perfect Pie Crust recipe.
  2. Once the pie is out of the oven, allow to cool.
  3. Mix the chocolate chips and the butter in a microwave safe dish and place in the microwave for 45 seconds, mix until smooth. If needed heat for 15 minutes more, and stir. Reserve approximately 2-3 tbs of the chocolate. Place the majority of the chocolate mix in the bottom of the pie crust and smooth along the bottom. Fill the rest of the crust with the butterscotch pudding.
  4. Sprinkle the top of the pie with the toffee bits using more if needed. I basically just used a handful so it was hard to measure. Go crazy!
  5. With the reserved chocolate add 2 TBSP milk and stir to thin just a bit, then drizzle along the top. Add whipped cream if desired. Refrigerate the pie until ready to serve.
  6. I would allow to sit in the fridge at least 30 minutes or overnight to let all the flavors blend together.
Recipe by at http://tillthensmileoften.com/butterscotch-toffee-pie/