This butterscotch cinnamon pie recipe combines the rich flavor of butterscotch and the earthy, spicy flavor of cinnamon into a pie that is pure decadence. Dive into a slice, and you’ll revel in the flavor with every bite.
I love butterscotch. Whether it’s in candy or a dessert, I’m always up for that delicious flavor. I combined it with another love of mine, cinnamon, to create a pie that is absolutely perfect any time of year.
Butterscotch Cinnamon Pie Recipe
This was inspired by my other butterscotch recipe on this site. The butterscotch flavor worked so well in my haystack cookies, I knew it would be a winner in this pie, and I was right!
Ingredients For Cinnamon Butterscotch Pie
It only takes a few simple ingredients to make this delicious pie. Almost every ingredient on this list is a kitchen staple! The only thing you’ll have to buy is a pie crust.
- Dark brown sugar, packed
- Heavy cream
- Unsalted butter
- Whole milk
- Cornstarch
- Egg yolks
- Fine sea salt
- Cinnamon
- Vanilla extract
- Pie crust, prebaked
See the recipe card at the end of the post for quantities.
How to Make this Butterscotch Cinnamon Pie Recipe
While there are a few steps to this recipe, don’t let it scare you away. When you break it down, it’s all very manageable. This is a recipe that anyone can make, so don’t be afraid to dive right in.
Step 1: Prep
Prebake the pie crust per package directions and set aside. Measure out all of your ingredients.
Step 2: Make the Custard Base
Place the brown sugar, heavy cream, and butter into a medium-sized saucepot. Place the pot over medium-low heat and begin whisking immediately to keep the sugar from burning. Bring the mixture to a boil, stirring occasionally, then reduce the heat to a simmer. Add the cinnamon and simmer for 2 minutes until slightly thickened and take the mixture off of the heat.
Step 3: Add Milk
Reserve 2 tablespoons of milk and whisk the remaining milk into the pot. Set aside.
Step 4: Add Egg Mixture
In a bowl, whisk the egg yolks, cornstarch, and salt together until smooth. Stream the mixture into the pot while whisking constantly.
Step 5: Cook and Strain
Place the pot back on the stove over medium-low heat, whisking constantly to prevent scorching on the bottom. When the mixture has thickened to a thick, pudding-like consistency, immediately pour it into a stranger over a large bowl.
Pour a little at a time into the strainer, using a spatial to press the custard through the strainer. Remember to scrape the custard off of the bottom of the strainer when you’re done.
Step 6: Add Vanilla and Chill
Whisk the vanilla into the custard and pour the mixture into the prebaked pie crust. Smooth out the top and let the pie cool to room temperature. Cover with plastic wrap and chill for at least 6 hours – overnight is better. Serve with whipped cream and enjoy.
Hint: Don’t skip the straining step, as this ensures the custard is super smooth.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this butterscotch cinnamon pie recipe.
- Homemade Pie Crust – If you’re feeling fancy, you can make your own pie crust for this recipe.
- Table Salt – If you don’t have fine sea salt, you can use plain table salt.
Variations
Want to personalize this butterscotch cinnamon recipe? Here are some of my tried and true tips for changing up this recipe.
- Nutmeg – For an extra kick of flavor, add a little nutmeg.
- Skip the Pie Crust – Serve this custard warm in a small bowl or glass for a completely different dessert experience!
If you love recipes like this, you may also enjoy these butterscotch caramel cashew bars.
Equipment
It only takes a few pieces of basic equipment to make this delicious recipe.
- Measuring cups and spoons
- Whisk
- Spoon
- Mixing bowls
- Pot
- Pie tin or plate
- Strainer
Storage
This pie will last for 3 to 4 days in an air-tight container in the refrigerator.
Tips
If you’re feeling a bit daunted by the process of making this custard, don’t worry. I have some tips here that will help you do it swimmingly.
- Don’t skip the straining process. This helps get rid of any little pieces of egg that might have scrambled due to being poured into the hot custard.
- To ensure that the eggs don’t scramble, you can also temper the eggs by adding a bit of the custard to the eggs to warm them up before whisking them into the custard.
More Pie Recipes
Do you like pie? Here are some recipes you may also like to try.
FAQ
Do you have questions about butterscotch cinnamon pie? Here are some of the most commonly asked questions about this butterscotch cinnamon pie recipe.
Butterscotch is a mixture of brown sugar and butter that’s melted down and cooked to a caramel consistency.
Butterscotch and caramel are almost the same things. Butterscotch is made with brown sugar, while caramel is made with granulated sugar.
It will keep in the refrigerator for 3 to 4 days.
Some people say yes, but I say no. When you defrost custard, it can break, causing your delicious pie to become an awful mess.
Butterscotch Cinnamon Pie Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
Butterscotch Cinnamon Pie
Equipment
- Measuring cups and spoons
- whisk
- spoon
- Mixing Bowls
- Pot
- Pie tin or plate
- Strainer
Ingredients
- 1 cup dark brown sugar packed
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 5 tablespoons cornstarch
- 3 egg yolks
- pinch of fine sea salt
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 9- inch pie crust prebaked
Instructions
- Get out and measure your ingredients.
- Place the brown sugar, heavy cream, and butter into a medium-sized saucepot.
- Place the pot over medium-low heat, start whisking immediately so the sugar doesn’t burn. Once the butter melts it will become smooth, stirring occasionally, bring it to a boil, reduce to a simmer, add cinnamon and simmer for 2 minutes until slightly thickened. Take off the heat.
- Reserve 2 tablespoons of the milk. Whisk the remaining milk into the pot, set aside.
- Place a fine-mesh strainer over a large bowl, set aside.
- In a bowl, add cornstarch, egg yolks, and salt.
- Whisk until smooth.
- Stream the egg mixture into the pot while whisking. Place the pot back on the stove over medium-low heat, whisking constantly so it doesn’t scorch on the bottom. The mixture will thicken to a thick pudding-like consistency.
- Immediately pour the custard over the strainer and bowl, you will need to do this a little at a time, you will need to use a spatula to press the custard through the strainer.
- The step with the strainer is to make sure the custard is completely smooth. There is a chance the egg may cook slightly and leave a few small chunks, this is why we strain. If you don’t mind that you can skip this step entirely.
- Don’t forget to scrape the custard off the bottom of the strainer when you are done.
- Stir custard until blended. Whisk the vanilla into the custard.
- Pour this mixture into the baked pie crust and smooth out the top. Allow to cool to room temperature. Cover with plastic wrap and place inside your fridge for at least 6 hours, if not overnight, and set.
- Slice.
- Serve with whipped cream, butterscotch chips, and butterscotch sauce.
- Enjoy!
- Every bite!
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