This is a light taste of chocolate and butterscotch. If you want to intensify those flavors, step up the chocolate chips to 3/4 cup, instead of 1/2 cup. You could even drizzle the finished chilled pie with extra chocolate syrup to add that decadence factor.
As to intensifying the butterscotch flavor, why not add a few microwave melted caramel candies to the mix? Or you could add more butterscotch chips instead of taking the time to melt caramels.
Most people prefer a light taste to dishes. At our house we often like spicy dishes and strongly flavored desserts. So, if it's supposed to taste like chocolate and caramel, we want it to be obvious.
I really think this cook was showcasing the mascarpone cheese above the other flavors, so a different name would have been a better idea since the chocolate and butterscotch flavors tend to be background in this pie. The choice is yours: simple and creamy cheese with a light taste of chocolate and butterscotch - or kick it up a notch to just a bit more!
When I think of Valentine's Day it's often for creamy textured dishes as much as the all time favorite of chocolate. Yes, a great Mac 'n' Cheese dish would definitely qualify. :) Check out one of my other food blogs for some great recipes on that front: Comfort Food From Louisiana.
Meanwhile, I like this simple creamy sweet cheese pie with hints of chocolate and butterscotch.
Chocolate Chip Butterscotch Pie
From: Sunny Anderson
Servings: 4 - 6
Difficulty: Easy
Cook Time: 30 - 60 min
Ingredients:
For the butterscotch sauce, melt the butter in a sauce pot over medium-high heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly stir in the cream. Remove from the heat and set aside to cool.
For the filling, add the mascarpone cheese and the heavy cream to a large bowl and whisk until combined. Add the sugar, vanilla, and salt. Whisk until soft peaks form, then fold in the chocolate chips. Pour the filling into the crust, smoothing out the pie surface.
Refrigerate for at least 3 hours and serve drizzled with butterscotch sauce.
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