Butterscotch Cinnamon Pie Recipe

Published on January 19th 2022 by Narandradath Jaikaran.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Butterscotch Cinnamon Pie

In the spirit of all things, fall pie is a great dessert or snack to cuddle up with during this chilly season. This recipe for Butterscotch Cinnamon Pie is an excellent alternative to the traditional pies we usually see around this time of year. With a silky soft texture of butterscotch, brown sugar, and cinnamon with a flaky crust, what's not to love. This recipe is perfect for bringing to any holiday celebration or as a sweet treat along with a nice warm cup of cider. We hope you enjoy this delicious recipe for Butterscotch Cinnamon Pie, and it becomes a new seasonal favorite for you and your loved ones.

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Time & Serves

Prep Time
30 mins
Cook Time
90 mins
Total Time
120 mins
Serves
8

Ingredients

  • 30 grams All-Purpose Flour

  • 20 grams Corn Starch

  • 250 grams Dark Brown Sugar

  • 1/2 teaspoon Salt

  • 2 teaspoons Ground Cinnamon 

  • 2 cups Heavy Cream

  • 3 Large Egg Yolks

  • 1 Large Egg

  • 25 grams Unsalted Butter

  • 2 teaspoons Vanilla Extract

  • 1/2 Cup Whole Milk

  • 1 Bag Butterscotch Chips (11ounces)

  • 1 cup Whipped Cream

  • One 9 inch Pie Crust (Puff Pastry)

Instructions

Warm the whole milk in a medium saucepan and whisk in the cornstarch to give a thick paste.  Add in the beaten egg yolks, beaten whole egg, vanilla, and cinnamon whisking all together.  Set aside for later.

In a medium saucepan, pour in the heavy cream over medium-high heat and add the flour, brown sugar, butter, and salt. Whisk Together while cooking until the mixture has thickened (about 5 to 8 minutes).

Remove the saucepan from the heat and add it to the cornstarch mixture while whisking.

Return the saucepan to the stove and, on medium-low heat, bring the mixture to a boil. Stir continuously with an silicone spatula until the mixture thickens again, about 2-3 minutes. Remove from the heat and stir in the butterscotch chips until melted.

Half an hour before, remove the pastry crust from the refrigerator and thaw to room temperature.

Pour the pie filling into the pastry crust and allow it to cool for at least 30 minutes before refrigerating for at least 4 hours (preferably overnight) until ready to serve.

For serving, garnish with whipped cream and a dash of cinnamon powder.

Narandradath Jaikaran
Author:

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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Keywords
Dessert, butterscotch cinnamon pie, how to make, recipe

Jennifer (not verified)

I'm confused.Do you bake this pie or do you just bake the pie shell then add the filling and refrigerate?

Permalink 21 Nov 2023

Jennifer Dodd

Hello Jennifer, our apologies for the confusion, the recipe is for the filling that is poured into a prebaked pie shell that is then placed into the fridge until set.

Permalink 22 Nov 2023

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