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Cinnamon butterscotch pie slice on a plate with a glass of milk and whipped cream.
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Butterscotch Cinnamon Pie

This butterscotch cinnamon pie recipe is so rich and sweet. It might look complicated, but it's actually very simple, so get baking!
Course Dessert
Cuisine American
Keyword butterscotch cinnamon pie, butterscotch pie undertale, cinnamon butterscotch pie
Prep Time 5 minutes
Cook Time 9 minutes
Cooling and Refrigerate 8 hours
Total Time 8 hours 14 minutes
Servings 16
Calories 702kcal

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
  • 1-2 teaspoons cinnamon I prefer adding 2 teaspoons but I LOVE cinnamon
  • 2 teaspoons vanilla extract
  • 1 9- inch pie crust prebaked

Instructions

  • Get out and measure your ingredients.
    Ingredients to make butterscotch cinnamon pie.
  • Place the brown sugar, heavy cream, and butter into a medium-sized saucepot.
    Butter, cream and brown sugar in a pot to make the butterscotch custard.
  • 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.
    Melted sugar in a pot.
  • Reserve 2 tablespoons of the milk. Whisk the remaining milk into the pot, set aside.
    Adding milk to melted mixture.
  • Place a fine-mesh strainer over a large bowl, set aside.
  • In a bowl, add cornstarch, egg yolks, and salt.
    Eggs milk and flour in a bowl.
  • Whisk until smooth.
    Egg mixture mixed together.
  • 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.
    Adding egg mixture to the sugar mixture.
  • 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.
    Pouring the custard through a sieve.
  • 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.
    Vanilla added to butterscotch custard.
  • Stir custard until blended. Whisk the vanilla into the custard.
    Butterscotch custard in a bowl ready to pour into pie crust.
  • 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.
    Cinnamon butterscotch pie ready to bake.
  • Slice.
    Slice of butterscotch pie on a spatula up over pie plate.
  • Serve with whipped cream, butterscotch chips, and butterscotch sauce.
    Piece of butterscotch cinnamon pie on the table with whipped cream and butterscotch chips.
  • Enjoy!
    Slice of butterscotch cinnamon pie with bite missing.
  • Every bite!
    Bite of pie up over the plate with a slice on it.

Nutrition

Calories: 702kcal | Carbohydrates: 79g | Protein: 9g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 533mg | Potassium: 191mg | Fiber: 3g | Sugar: 15g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg