Mini Butterscotch Cream Pies Recipe

Name: Mini Butterscotch Cream Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pie Crust Recipe, Enough For 1 9-inch Shell; 24 whole Butterscotch Chips, For Optional Garnish; FOR THE FILLING:; 1/3 cups Butterscotch Chips; 3 ounces, weight Softened Cream Cheese; 1/4 teaspoons Vanilla Extract; 1 Tablespoon Granulated Sugar; FOR THE CREAM:; 1/2 cups Heavy Whipping Cream; 1/2 Tablespoons Granulated Sugar; 1/4 teaspoons Vanilla Extract; 1/2 teaspoons Cornstarch (Optional); 24 whole Butterscotch Chips, For Garnish

Servings: persons

1 whole Pie Crust Recipe, Enough For 1 9-inch Shell
24 whole Butterscotch Chips, For Optional Garnish
FOR THE FILLING:
1/3 cups Butterscotch Chips
3 ounces, weight Softened Cream Cheese
1/4 teaspoons Vanilla Extract
1 Tablespoon Granulated Sugar
FOR THE CREAM:
1/2 cups Heavy Whipping Cream
1/2 Tablespoons Granulated Sugar
1/4 teaspoons Vanilla Extract
1/2 teaspoons Cornstarch (Optional)
24 whole Butterscotch Chips, For Garnish

1
Preheat oven to 375 degrees F. Roll out chilled pie crust and using a small round cookie cutter, cut out 24 - 2 1/2-3 inch circles. I used a flower shaped cookie cutter so I'd have fluted edges. Press the dough circles into mini muffin tins and bake in the preheated oven for about 8 minutes or until edges are lightly golden. Set aside to cool.
2
Place butterscotch chips into a heat-proof bowl and microwave using the melt chocolate function until melted (or if you don't have this function, just heat for 30 second intervals, stirring in between each interval and stopping once it's smooth).
3
Using a hand mixer, blend cream cheese into the melted butterscotch chips until smooth. Scrape sides of bowl and mix again so there are no lumps. Stir in vanilla and sugar. Spoon about 1 teaspoon of filling into each shell and refrigerate.
4
Whip together all ingredients for the cream until stiff peaks form. Spoon cream into a piping bag with a Wilton 1M tip. Swirl the cream over top of the filling and place a butterscotch chip on top for garnish. Refrigerate until ready to serve.

8941

kcal

Calories

1005

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Pie Crust Recipe, Enough For 1 9-inch Shell, 24 whole Butterscotch Chips, For Optional Garnish, FOR THE FILLING:, 1/3 cups Butterscotch Chips, and more.

Yes, Mini Butterscotch Cream Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Butterscotch Cream Pies

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