Chocolate Cream Pie + Bourbon Butterscotch

Chocolate Cream Pie + Bourbon Butterscotch


Chocolate Cream Pie
1 9-inch pie crust, store-bought or homemade
cup sugar
¼ cup cornstarch
¼ tsp salt
3 egg yolks
3 cups whole milk
2 tbsp unsalted butter
1 ½ cups good-quality dark chocolate, chopped (I used 70%)
2 tsp vanilla extract
Cacao nibs or chocolate shavings, for serving (optional)
Bourbon Butterscotch
4 tbsp unsalted butter
½ cup dark brown sugar
¼ tsp salt
½ cup heavy cream
1 ½ tsp vanilla extract
2 tbsp bourbon
Whipped Cream
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract


To prepare the crust…

Preheat oven to 400°F. Roll out the pie dough, and place it in a 9-inch pie pan. Crimp as desired. Place the prepared crust in the freezer for about 15-20 minutes to prevent shrinking. Then, press a piece of aluminum foil or parchment paper into the center, and fill the center with dried beans, dried rice, sugar, or pie weights. (This will keep the dough from puffing up).

Bake for about 15-20 minutes, until the edges of the pie crust start to brown. Remove the pie from the oven, and carefully remove the foil/parchment paper with the weights out of the pie. Using the tines of a fork, prick the surface of the pie dough all over the bottom and sides to further prevent bubbling. Bake for another 15-16 minutes, until it’s a nice golden brown. Let cool and wrap well if you’re not using it right away.

To make the pudding…

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add 1 cup of milk, and whisk together until it’s smooth. Whisk in the egg yolks until thoroughly mixed.

Cook over medium heat, slowly whisking the rest of the milk into the custard mixture. Bring to a boil, whisking constantly and focusing on the edges to prevent burning. Let it boil for 2 minutes. It should be thick.

Remove the pudding from the heat, and stir in the chocolate, butter, and vanilla extract until smooth. If it’s at all lumpy, strain the pudding through a fine-mesh sieve. Let it cool slightly. Press a piece of plastic wrap to the surface to prevent a skin from forming. If you’re making it ahead of time, refrigerate the pudding until you’re ready to use.

To make the bourbon butterscotch…

While the pudding is cooling, make the bourbon butterscotch. Heat the butter in a small saucepan over medium heat. Add the brown sugar, salt, and heavy cream, and stir until the sugar is dissolved.

Bring the mixture to a boil, and stir constantly scraping the sides of the bowl to prevent burning. Let it boil for about 7-10 minutes, until it’s thickened. Remove from heat and stir in the vanilla extract and bourbon. Pour the butterscotch into a heat-proof jar and let it cool completely. Refrigerate until you’re ready to use.

To make the whipped cream…

Stir together the cream, sugar, and vanilla extract in a medium bowl. Beat with a whisk attachment until stiff peaks form.

To assemble…

When you’re ready to eat the pie, pour the chocolate pudding into the prepared pie crust. Smooth the whipped cream over the top, drizzle the pie with bourbon butterscotch, and sprinkle with cacao nibs or chocolate shavings if desired! Enjoy!

Coconut Cream Pie with Macadamia Caramel

– This is not a traditional caramel recipe and the temperature may seem confusing. When you add the cream, it will absolutely seize, but if you keep stirring it, it will get smooth. I think this is the easiest caramel recipe I’ve tried! – I like to used shredded coconut in the filling and coconut flakes on top for texture. I also use unsweetened coconut, but if all you can find in sweetened coconut, just reduce the sugar in the filling to about a 1/2 cup and add more if necessary.


Macadamia Caramel
¼ cup water
½ cup sugar
½ tsp vanilla
½ cup heavy cream
2 tbsp butter
½ cup macadamia nuts, roasted and coarsely chopped
Coconut Cream Pie Filling
13.50 oz can coconut milk
1 ¼ cups whole milk
4 egg yolks
cup sugar
¼ cup cornstarch
2 tbsp butter
1 ½ cups unsweetened, shredded coconut
2 tsp vanilla
Whipped cream + flaked coconut for serving
1 9 inch. pie crust, store-bought or homemade


Preheat oven to 375° F. Roll pie dough out and lay in a 9-inch pie pan. Poke the dough with a fork so it does not puff up. Place a piece of parchment paper over the top, and then place pie weights or dried beans in the center.

Bake for about 20 minutes, or until it’s a light golden brown and cooked all the way through. Remove pie weights, and let the crust cool.

To make the caramel, combine the sugar, water, and salt over medium heat. Stir until it comes to a boil. Simmer until it becomes honey-colored. Continue cooking, swirling the pan until it turns a dark amber brown.

Add the cream, and reduce the heat to medium-low. Stir constantly until a candy thermometer reaches 225° F.

Remove the pan from the heat. Add butter and vanilla. Stir in macadamia nuts, and transfer it to a heat-proof container.

For the filling, heat the coconut milk and whole milk over medium heat until it gently simmers.

Meanwhile, combine the egg yolks, sugar, and cornstarch. Whisking constantly, temper the egg mixture with some of the milk mixture. Add the egg mixture into the milk, whisking the whole time. Cook over medium heat, stirring constantly, until the mixture is thickened.

Remove from heat. Add the butter, salt, and vanilla. Immediately strain the mixture over a fine-mesh strainer, discarding of any lumps. Add the coconut flakes and cool.

To assemble, pour caramel mixture over the pie crust. You may not use all of it. I usually do in mine.

Pour the filling mixture over the top of the caramel. Spread with whipped cream, and top with toasted coconut flakes.