Mini Butterscotch Cream Pies
Butterscotch is believed to have originated in Scotland and was originally made with butter and brown sugar.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Mini Butterscotch Cream Pies
Ingredients
Instructions
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Preheat the oven to 350°F.
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Roll out the pie crust and cut out circles to fit the mini pie tins.
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Press the pie crust into the tins and prick the bottoms with a fork.
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Bake the crusts for 10 minutes or until golden brown.
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In a saucepan, prepare the butterscotch pudding according to package instructions using milk.
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Let the pudding cool for 5 minutes.
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Pour the pudding into the baked pie crusts.
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Refrigerate the pies for 1 hour.
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Top each pie with whipped cream, butterscotch chips, and toffee bits.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
