Mini Butterscotch Cream Pies

Mini Butterscotch Cream Pies

Another contribution to the neighborhood party last week.  These were delic and easy to make and were oh so cute!  The recipe comes from “Lauren’s Latest”.  I think next time I’ll try chocolate.


1 whole pie crust recipe, enough for 9″ shell (I just bought the premade ones that you can find in the refrigerated section of the grocery store, next to the premade cookie dough)


1/3 cup butterscotch chips

3 ounces cream cheese, softened

1/4 teaspoon vanilla

1 tablespoon sugar

(I was thinking you could use pudding mix here to make it even easier)


1/2 cup heavy whipping cream

1/2 tablespoon sugar

1/4 teaspoon vanilla

1/2 teaspoon cornstarch

(I used Cool Whip to make is easier)


24 butterscotch chips

1  Preheat oven to 375.  Roll out pie crust (and let sit according to package directions if using premade).  Using a small round or fluted cookie cutter, cut out 24 (2 1/2 – 3″) circles.  Press dough into mini muffin tins (I used my Pampered Chef tart shaper) and bake for about 8 minutes or unit edges are lightly golden.  Let cool.

2  Melt butterscotch chips in microwave at 30 second intervals until smooth.  Blend cream cheese with mixer then beat in melted chips and mix until smooth with no lumps.  Stir in vanilla and sugar.  Spoon about 1 teaspoon of filling into each shell and refrigerate.

3  Whip together all ingredients for cream until stiff peaks form.  Spoon cream into piping bag with a Wilton 1M tip (I used my Pampered Chef Easy Accent Decorator.  If you don’t have any of these, just put the cream into a ziploc bag, snip off the corner and pipe away!)  Swirl cream over top of filling and place a chip on top for garnish.  Refrigerate until ready to serve.

2 thoughts on “Mini Butterscotch Cream Pies

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