Butterscotch Cinnamon Pie
Butterscotch Cinnamon Pie has flavors of caramel and cinnamon in this smooth pie that's perfect for Fall or any time of year, especially the holidays.
Servings: 10 servings
Calories: 332kcal
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
Serving: 1slice | Calories: 332kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 322mg | Potassium: 150mg | Fiber: 1g | Sugar: 33g | Vitamin A: 417IU | Vitamin C: 0.05mg | Calcium: 120mg | Iron: 1mg
