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 whish 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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|Serving Size: 1 Recipe (944g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1880 (68%)|
|Amt Per Serving||% DV|
|Total Fat 208.9g||279 %|
|Saturated Fat 125.7g||629 %|
|Monounsaturated Fat 55.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 619.9mg||191 %|
|Sodium 28992.6mg||1000 %|
|Potassium 1052.4mg||28 %|
|Total Carbohydrate 189.9g||56 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 186.4g|
|Protein 26.1g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2745
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