Butterscotch Brownie Pie

Butterscotch Brownie Pie

This Butterscotch Brownie Pie is sure to satisfy lovers of brown sugar, chocolate, and vanilla.

Butterscotch Brownie Pie
Makes 1 (9-inch) deep-dish pie
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Ingredients
  1. ½ (14.1-ounce) box refrigerated pie crusts
  2. ½ cup butter, softened
  3. ½ cup sugar
  4. ½ cup firmly packed brown sugar
  5. 4 large eggs, divided
  6. 1 tablespoon vanilla extract
  7. 6 (1-ounce) squares semisweet chocolate, melted and cooled slightly
  8. 1¼ cups all-purpose flour
  9. ½ teaspoon baking powder
  10. ½ cup butterscotch ice cream topping*
Instructions
  1. Preheat oven to 350 ̊.
  2. On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, crimping edges, if desired.
  3. In a medium bowl, beat butter and sugars at medium speed with a mixer until fluffy. Add 3 eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in melted chocolate until combined.
  4. In a small bowl, combine flour and baking powder. Gradually add to butter mixture, beating until smooth. Spoon batter into prepared crust.
  5. In a small bowl, combine butterscotch topping and remaining 1 egg. Spoon butterscotch mixture by tablespoonfuls over brownie pie. Gently swirl batter with a knife. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Let cool for 30 minutes before serving.
Notes
  1. *We used Smucker’s butterscotch Ice Cream Topping.
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