Mini Butterscotch Pie Recipe

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Happy Monday!

Sweet sassy molassy is this an amazing recipe!

Did you catch the teaser I left you all with on Facebook yesterday? A lot of you had a hard time waiting until today, but HERE is the recipe for these Mini Butterscotch Cream Pies! I had some left over pie crust in my fridge that I just HAD to do something with, so these are the little babies I made!

Cute, huh?

They are not only darling to look at, but really simple to make {only 7 ingredients needed!} and super easy to eat, not to mention delicious. Lets get baking, shall we?

First thing you want to do is preheat your oven to 375 or so and roll out your chilled dough. I used a flower shaped cookie cutter to make some cute edges on my mini pies but a regular round circle is fine.

So once you get them all cut, carefully press them into your mini muffin tins. If you don’t have non-stick ones, you might want to lightly spritz the whole thing with a little non-stick. However, if you’re using a pie crust with a whole lotta butter and/or shortening {like this recipe that I used from Paula Deen} then the non-stick spray is really unnecessary.

Bake those off for 8 minutes or until lightly golden. Watch them carefully! They burn super easy! Once you pull them out of the oven let them cool! I let them cool about 5-10 minutes in the pan and them pop them our of the hot pan and onto a cooling rack.

Now for the butterscotch filling- grab some butterscotch baking chips and toss them into a bowl.

Now, melt these down. I have a melt chocolate function on my microwave that I use that works like a charm. If you don’t have that, then use a double boiler or set the microwave at 50% power and stir every 20 seconds or so.

To this melted butterscotch, whip in some softened cream cheese until smooth and lump-free. Please oh please use room temperature cream cheese or else you will NEVER get those lumps out!

So, next thing you do is add in some vanilla…

…and sugar! That’s it!

Whip this all together until it’s smooth and creamy!

Spoon about a teaspoon into each tart and refrigerate.

So while those sit in the fridge, lets make the cream. Most of you know how to do this, so I’ll make it quick. Start out with some cream in a chilled bowl.

Add in a splash of vanilla,

some sugar,

and some cornstarch. This is a totally optional ingredient. I add it to my cream whenever I’m making it in advance…it acts as a stabilizer so it never deflates. A VERY handy trick!

So, once I have all this in a bowl, I crack out my OXO beaters and have at it.

I whip mine by hand about 1 1/2 minutes until stiff peaks form.

Then I crack out my frosting tips. For these I used the Wilton 1M tip with a disposable bag.

So, fill up your bag with the whipped cream and pipe some rosettes on top of the filled pies.

Then you top each pie with a butterscotch chip to dress them up a little more. Aren’t they irresistible? So fun! LOVE these guys!

Store these in the fridge until you’re ready to serve. Your guests will go nuts over these! Guaranteed!

Here’s the handy dandy printable!

Other recipes you might like:

Mini Coconut Cream Pies from Lauren’s Latest
Chocolate Truffle S’more Tarts from Lauren’s Latest
Brandy Apple Mini Pies with Cornmeal Crust from A Spicy Perspective
Tiny Pies from Not Martha
Single Serving Pie in a Jar from Our Best Bites
Mini Cherry Cutie Pies from Bakerella
Blueberry Apple Mini Pies from Barbara Bakes
Mini Berry Pies from Yummy Mummy

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4.50 from 2 votes

Mini Butterscotch Pie Recipe

This bite-sized Butterscotch Pie recipe is adorable, delicious, and really simple to make. Perfect for Thanksgiving or Christmas gatherings!

servings 24 mini pies

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Cook ModePrevent your screen from going dark

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 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

US Customary - Metric

Instructions

• 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.
• 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).
• 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.
• 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.

Nutrition

Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 93mg | Potassium: 15mg | Fiber: 1g | Sugar: 11g | Vitamin A: 134IU | Calcium: 8mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: butterscotch pie