Butterscotch Cinnamon Pie

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.