Butterscotch Cinnamon Pie is a rich, creamy, no-bake pie recipe that is great any time of year! It uses a refrigerated pie crust (or make this homemade pie crust) and cook the ingredients like milk, eggs, and brown sugar on the stove, and then chill the pie in the refrigerator! It’s easy as…well… pie!
A creamy pie, or custard-like pie, is always a holiday dessert favorite. However, with certain pies being chilled, they’re also a great dessert idea for the summertime. This egg custard, lemon meringue pie, and no-bake chocolate pie are other old-fashioned pies you should try too!
What is a butterscotch pie made of? This vintage butterscotch pie recipe uses butterscotch chips, cinnamon, brown sugar, and thickening ingredients to give off flavors of caramel, and a smooth texture.
Jump to:
Ingredients
Here are some notes about some of the key ingredients:
- Prepared raw pie crust – You could also make a homemade pie crust, or use a graham cracker crust would be divine as well. If you have the box of 2 refrigerated pie crusts, consider making these easy pie crust cookies with this other.
- Dark brown sugar – Light brown sugar will also work. You will end up with a slightly more mild, less molasses-y flavor.
- Vanilla extract – You can use almond extract instead of (or in addition to) vanilla. Just note that almond extract is stronger than vanilla. So, you won’t need as much.
- Cool Whip – Homemade whipped cream would totally work here as well.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Equipment Needed:
Do a quick inventory of your kitchen and make sure you have the following ingredients.
- Pie pan (I like using glass or ceramic)
- Fork
- Parchment paper
- Pie weights (sugar or uncooked rice will also work)
- Heavy-bottomed saucepan
- Mixing bowl
- Whisk
- Measuring cups and spoons
For another vintage dessert recipe, you should also try this buttermilk pie.
How to Make Butterscotch Cinnamon Pie
Pre-bake the pie crust. Lay the pie crust in a pie pan, crimp the edges, and use a fork to poke holes in the bottom. Set a sheet of parchment paper on top of the crust and weigh it down with pie weights or sugar. Pre-bake (here’s how to blind bake a pie crust) the crust according to package instructions. Allow the pie crust to cool while you make the filling.
Pie Dish Size: I used a 10-inch, 40-ounce deep pie dish. You could also make this recipe in a standard depth pie dish, it will make 2 pies this way! Just grab 2 pie crusts.
Make the filling base. In a medium non-stick saucepan, combine the brown sugar, cornstarch, salt, cinnamon, and milk. Bring the mixture to a light simmer over medium heat and then reduce the heat to low. Cook until thickened, about 7 minutes, stirring occasionally.
Temper in the egg yolks. In a small mixing bowl, very slowly whisk together the egg yolks and ¼ cup of the milk mixture. Slowly whisk the egg mixture into the bulk of the milk mixture. Cook, stirring consistently, for 3 minutes or until quite thick. The texture should be like thick pudding when ready.
Add some flavor. Remove the filling from the heat and stir in ¾ cup butterscotch chips along with the vanilla and butter.
Assemble and chill. Smooth the filling into the cooled pie crust and pop the pie in the fridge for at least 6 hours or until set.
Serve. Remove the pie from the fridge, top with the remaining butterscotch chips, and serve with the Cool Whip.
Recipe FAQs
Make sure when cooking the filling you keep stirring and simmering until it is a nice thick pudding texture to avoid a soft pie.
Creamy butterscotch pie is best enjoyed chilled. So, keep it in the fridge until you are ready to serve.
Absolutely. Prepare and bake as directed, allow it to cool, and then freeze for up to 3 months.
Storage
Once the filling has fully set and you’ve topped the pie with extra butterscotch chips, go ahead and wrap the whole thing (or what’s left of it) in a double layer of plastic wrap. You can also store individual slices in a single layer in an airtight container. Butterscotch cinnamon pie will stay good in the fridge for up to 4 days.
To freeze: Follow the recipe from start to finish. Once it’s set, wrap the whole pie in a double layer of plastic wrap and store it in the freezer for up to 3 months. Allow the pie to thaw in the fridge before slicing and serving.
Thaw: If you choose to freeze this sweet masterpiece, allow it to thaw in the fridge before serving.
Related Recipes
If you love this kind of dessert recipe with flavors of butterscotch, caramel, and cinnamon, then you’ll also love these desserts:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Butterscotch Cinnamon Pie
Equipment
- pie pan 10 inch, 40 ounce deep dish is what I used – (I like using glass or ceramic)
- parchment paper
- pie weights (sugar or uncooked rice will also work)
- Heavy-bottomed saucepan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 prepared raw pie crust or make this buttery pie crust recipe
- ¾ cup dark brown sugar
- 2½ Tablespoons cornstarch
- ½ teaspoon salt
- 1½ Tablespoons cinnamon
- 2½ cups whole milk
- 6 egg yolks room temperature
- 1 cup butterscotch chips divided
- 2 teaspoons vanilla extract
- ¼ cup unsalted butter
- Cool Whip for topping
Instructions
- Pre-bake the pie crust. Lay the 1 prepared raw pie crust in a pie pan, crimp the edges, and use a fork to poke holes in the bottom. Set a sheet of parchment paper on top of the crust and weigh it down with pie weights or sugar.Pre-bake the crust according to package instructions. Allow the pie crust to cool while you make the filling.
- Make the filling base. In a medium non-stick saucepan, combine the ¾ cup dark brown sugar, 2½ Tablespoons cornstarch, ½ teaspoon salt 1½ Tablespoons cinnamon and 2½ cups whole milk. Bring the mixture to a light simmer over medium heat and then reduce the heat to low. Cook until thickened, about 7 minutes, stirring occasionally.
- Temper in the egg yolks. In a small mixing bowl, very slowly whisk together the 6 egg yolks, and ¼ cup of the milk mixture. Slowly whisk the egg mixture into the bulk of the milk mixture.Cook, stirring consistently, for 3 minutes or until quite thick. The texture should be like thick pudding when ready.
- Add some flavor. Remove the filling from the heat and stir in ¾ cup of the butterscotch chips along with the 2 teaspoons vanilla extract and ¼ cup unsalted butter.
- Assemble and chill. Smooth the filling into the cooled pie crust and pop the pie in the fridge for at least 6 hours or until set.
- Serve. Remove the pie from the fridge, top with the remaining butterscotch chips, and serve with Cool Whip.
Notes
- Pie too soft? Make sure when cooking the filling you keep stirring and simmering until it is a nice thick pudding texture to avoid a soft pie.
- Can I make this ahead of time and freeze it? You can. Follow the recipe from start to finish. Once it’s set, wrap the whole pie in a double layer of plastic wrap and store it in the freezer for up to 3 months. Allow the pie to thaw in the fridge before slicing and serving.
- How to Store Butterscotch Pie? Store leftovers in the refrigerator for up to 4 days.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Comments
No Comments