This Butterscotch Cinnamon Pie is the perfect balance of sweet and savory! It has a creamy, buttery texture and a hint of cinnamon. Whether you’re hosting a dinner party or just looking for something special, pie is sure to please.
This is one of my favorite pies to make. Normally I am more of the cream pie kind of girl but the creamy texture and butterscotch flavor will take this pie to the next level. So, if you are looking for a new pie recipe for the holiday season, this is the pie recipe for you.
This pie was made popular by the video game Undertable. In the game, it has healing powers. While this pie doesn’t have the same healing power, it is a comfort food that warms your spirits!
Ingredients
This is a quick overview of the simple ingredients that you need to make this easy recipe. You can find the full list of ingredients and amounts in the recipe card at the bottom of the post.
- pie crust
- cornstarch
- water
- heavy cream
- egg yolks
- whole egg
- vanilla extract
- ground cinnamon
- whole milk
- unsalted butter
- brown sugar
- table salt
- butterscotch chips
See the recipe card for quantities.
Instructions
This is a quick overview of the steps needed to make this delicious recipe. The full list of instructions is in the recipe card at the bottom of this post.
Step 1: While the crust blind bakes, make the filling by whisking together cornstarch and water, then whisk in cream, egg yolks, egg, vanilla, and cinnamon until combined. Set aside.
Step 2: Warm the milk in a small saucepan. Do not boil, you only want it warm. Once the milk is warm, keep the heat on low until you are ready to use it.
Step 3: In another saucepan melt the butter, brown sugar, and salt. Bring to a boil and stir constantly while at a full rolling boil for 2 minutes.
Step 4: Remove the pan from the heat and gradually pour in the warm milk, stirring continuously to prevent overflowing.
Step 5: Slowly whisk in the cream and egg mixture into the saucepan with the brown sugar mixture.
Step 6: Return the saucepan to the stove and bring it to a boil over medium-low heat, stirring constantly with a silicone or rubber spatula until the mixture begins to thicken. Add the butterscotch chips and stir until melted and smooth.
Step 7: Pour the filling into the cooled crust and allow it to sit until it reaches room temperature.
Step 8: Once it’s cooled, cover it with plastic wrap and place it in the fridge for at least 6 hours, but overnight is better.
Hint: Make sure that you stir consistently while you are making the pie filling, this will prevent scorching.
Equipment
Here is a list of the equipment that you will need to make this butterscotch cinnamon pie recipe:
- 9-inch pie pan
- Pie weights
- Saucepan
Storage
Storage – Store your cinnamon butterscotch pie in an airtight container in the fridge. If you don’t have a pie saver to store it in, you can also wrap your pie with plastic wrap or aluminum foil to keep it fresh.
Freezing – If you want to freeze your pie, wrap it in plastic wrap or aluminum foil and then store it in the freezer for up to 3 months. Just make sure to thaw before serving.
Serving – Serve your cinnamon butterscotch pie with a dollop of homemade whipped cream, Cool Whip, or a scoop of vanilla ice cream.
Test Kitchen Tips
- Make sure that after you blind bake your crust you allow it to cool completely before you add the filling.
- Set a timer for 2 minutes since your filling hits a full rolling boil. You want to cook it for the correct amount of time so that you get the right consistency.
- You can also a sprinkle of cinnamon on top of the pie for garnish for more cinnamon flavor.
- If you are not a fan of a flaky crust, you can use a graham cracker crust instead.
FAQ
Sometimes this pie is made with butterscotch pudding mixes. However, for this recipe, I used a homemade custard for the butterscotch filling.
When you are cutting a delicious pie, you want to use a sharp knife and make sure that you wipe the knife clean between each cut. This will give you a clean slice.
Yes, you can pick up a pie shell in the store if you want to have the foil pan for an easy grab-and-go pie.
Related
Looking for other recipes like this? Try these:
Butterscotch Cinnamon Pie
Equipment
- 9 inch deep dish pie pan
- Pie weights
- Saucepans
- mixing bowls
Ingredients
- 1 pie crust homemade or store-bought – thawed
- 6 tablespoons cornstarch
- ½ cup water
- 2 cups heavy cream
- 4 egg yolks
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ cups whole milk
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 teaspoon table salt
- 11 ounces butterscotch chips
Instructions
- Preheat the oven to 350°F.
- Remove the dough from the refrigerator and allow it to rest for 5 minutes. Roll out the dough on a floured surface until it reaches a diameter of approximately 14 inches.
- Gently place the rolled-out dough into a 9-inch deep-dish pie dish, creating decorative edges as desired.
- Prepare a large piece of foil by applying nonstick cooking spray, then lay it over the dough in the pie dish with the greasy side down, ensuring it covers the edges.
- Fill the center of the foil with pie weights or dry beans. Bake for 35 minutes.
- Remove from the oven and lift out the foil along with the pie weights. Let the crust cool completely before proceeding to the filling.
- For the filling, start by combining cornstarch and water in a medium-sized bowl, creating a slurry. Whisk in cream, egg yolks, whole egg, vanilla, and cinnamon. Set this mixture aside.
- Warm the milk in a saucepan, bringing it to a gentle simmer, then reduce the heat to low to keep the milk warm.
- In another clean saucepan over medium heat, melt the butter, brown sugar, and salt. Once melted, allow the mixture to come to a boil and cook while stirring constantly for 2 minutes.
- Remove the pan from the heat and gradually pour in the warm milk, stirring continuously to prevent overflowing.
- Slowly whisk in the cream and egg mixture into the saucepan with the brown sugar mixture.
- Return the saucepan to the stove and bring it to a boil over medium-low heat, stirring constantly with a silicone or rubber spatula until the mixture begins to thicken. If any lumps form, don’t worry; they will be smoothed out in the next step.
- Remove the saucepan from the heat, add the butterscotch chips, and whisk until they are melted and the mixture is smooth.
- Pour the filling into the cooled pastry crust and allow it to cool on a wire rack.
- Once cooled, transfer the pie to the refrigerator and let it chill until it becomes firm, at least 6 hours or overnight.
Notes
- Make sure that after you blind bake your crust you allow it to cool completely before you add the filling. Set a timer for 2 minutes since your filling hits a full rolling boil.
- You want to cook it for the correct amount of time so that you get the right consistency.