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“This is a combo recipe of two pies that I thought would blend well. The sweetness of the butterscotch mixed with the rich chocolate makes for a wonderful taste sensation. I use a chocolate graham crust, but a regular chocolate wafer crust or a standard graham crust would be nice too. I'm not a meringue fan, but you could use your egg whites and top the pie that way.”
1 9'' pie

Ingredients Nutrition


  1. Crush graham crackers, and mix with 1/4 cup granulated sugar and the 6 T. butter or margarine. Press into 9-inch deep dish pie plate and set aside.
  2. In a saucepan, mix brown sugar, the pinch of salt and 1/4 cup of flour and whisk in 2 cups of milk. Add the 1/4 cup of butter and cook over medium heat till thickened. Remove from heat. In a small bowl, separate three eggs. Set whites aside and lightly beat yolks. Spoon a little of the butterscotch mixture into the egg yolks and then return all to the saucepan. Cook another two minutes and remove from heat. Add a teaspoon of vanilla. Mix thoroughly and cover with a piece of plastic wrap. Set aside to cool.
  3. In another saucepan mix 1/2 cup granulated sugar, 1/4 cup flour, and cocoa. Whisk in 1 1/2 cups milk. Mixture will look like it won't combine, but stick with it, it will.
  4. Cook over medium heat till thickened. Remove from heat and add 2 egg yolks with same method as above. Return to heat and cook an additional two minutes. Remove from heat and add 1/2 teaspoons of vanilla. Cover with plastic wrap and allow to cool slightly.
  5. To assemble pie, spoon butterscotch filling into crust. Follow with the chocolate filling and cover again with plastic wrap. Refrigerate till completely cooled and top with Cool Whip.

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