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.
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)
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.
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