Butterscotch Cinnamon Pie
This Butterscotch Cinnamon Pie is a creamy butterscotch pie filling that has a slight hint of cinnamon all on top of a flaky crust. It's an indulgent treat.
Servings: 8 Slices
Calories: 696kcal
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.
Nutrition
Serving: 1Slice | Calories: 696kcal | Carbohydrates: 69g | Protein: 7g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 224mg | Sodium: 582mg | Potassium: 189mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1503IU | Vitamin C: 0.4mg | Calcium: 136mg | Iron: 1mg