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Butterscotch Coffee Pie

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“Imagine a big, soft, warm chocolate chip cookie and you’ll be about halfway to figuring out what this pie tastes like. Now take out the chocolate chips, replace them with butterscotch chips, and flavor the whole thing with coffee and you’ll know just what to expect. There’s a good reason for my analogy: this recipe was adapted from a much beloved recipe for Toll House pie, sometimes called chocolate chip pie. The filling is quite similar, though – with the changes I mentioned – something quite original and very delicious. Even better with lightly sweetened whipped cream or vanilla ice cream.”
READY IN:
1hr 8mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. While the oven preheats, put your pie shell in the refrigerator to keep it cool.
  3. FILLING:
  4. Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
  5. The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
  6. Blend in the vanilla.
  7. Add the flour and salt and blend the filling until evenly mixed.
  8. Blend in the milk, then stir in the butterscotch chips and nuts.
  9. Scrape the filling into the chilled pie shell, smoothing with a spoon.
  10. Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
  11. When done, the top of the pie will turn dark golden brown.
  12. That’s fine, and it does not mean it has over-baked.
  13. Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
  14. Transfer the pie to a cooling rack and cool.
  15. The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.

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