Butterscotch Cinnamon Pie Recipe | How to Make

Discover the perfect recipe for Butterscotch Cinnamon Pie! Learn how to make this irresistible dessert at home with these simple step-by-step recipe instructions.

This delicious butterscotch cinnamon pie is an easy homemade dessert. It is perfect for any occasion or as a sweet treat for yourself! Enjoy every bite of its rich flavors and comforting aroma, which will surely leave you craving more.

Butterscotch Cinnamon Pie Recipe | How to Make

The buttery flavors of butterscotch, egg mixture (custard pie!), cinnamon flavor, and brown sugar goodness combine for an out-of-this-world end result! If you are looking for a brown sugar pie, butterscotch pie, and cinnamon pie combination your family will love, make this sweet cinnamon butterscotch pie recipe tonight!

This easy-to-follow butterscotch-cinnamon pie recipe is sure to become a favorite in your dessert repertoire.

Treat yourself to a slice of happiness today with this mouthwatering Butterscotch Cinnamon Pie as this is one delicious pie.

Tips and variations for making this butterscotch cinnamon pie recipe:

● You could use my easy pie crust recipe for the crust on this pie. It is a flaky pie crust that is sweeter than a classic crust.
● You could use a Graham cracker crust for this pie.
● You can use a premade refrigerated pie crust if you like.
● In the United States, ½ cup butter = 1 stick.
● How to make vanilla extract.
● Light brown sugar is used when making this recipe. If you prefer dark brown sugar, it will change the taste and color slightly.
● You might prefer Cool Whip topping instead of real whipped cream and a sprinkle of cinnamon.
● Change it up and add some butterscotch sauce when serving.
● This recipe is made with simple ingredients commonly found at your local grocery store.

Here are some of my favorite pies you might enjoy. They are delicious homemade traditional pies your whole family will enjoy:

● Light and Fluffy Lemon Chiffon Pie Recipe
● Blueberry Pie Recipe
● Homemade Fresh Apple Pie Recipe
● Easy Crustless Pumpkin Pie Recipe

Butterscotch Cinnamon Pie Recipe Ingredients:

For the Crust

● 1½ cups of All Purpose Flour
● ¼ teaspoon of Salt
● ½ cup of Butter, cut into tiny cubes
● 6 tablespoons of Ice-Cold Water

For the Filling

● 2½ cups of Whole Milk
● 1 cup of Heavy Cream
● 1 cup of Light Brown Sugar
● 6 tablespoons of Cornstarch
● 1 teaspoon of ground Cinnamon
● ¼ teaspoon of Salt
● 2 large Egg Yolks, whisked
● 2 tablespoons of Unsalted Butter
● 1 teaspoon of Vanilla Extract

Butterscotch Cinnamon Pie Mise en Place:

● Food Processor
● Measuring Cup
● Measuring Spoons
● Rolling Pin
● 9-inch Pie Pan
● Parchment Paper
● Pie Beads/Weight
● Plastic Wrap
● Bowl
● Whisk
● Pot

Butterscotch Cinnamon Pie Recipe Directions:

For the Crust

1. Preheat the oven to 400 degrees Fahrenheit.

2. Add the flour, salt, and butter to the bowl of a food processor. Pulse until the pie crust dough resembles coarse breadcrumbs.

3. With the processor on, add a tablespoon of water at a time until the flour comes together into a dough.4. Transfer the dough onto a well-floured surface and knead lightly for a minute.

5. Shape the dough into a disk and wrap it up in plastic wrap.
6. Place into the fridge and refrigerate for at least an hour.

7. Remove the pie crust dough from the fridge and roll the pie crust on a well-floured surface into a 12-inch circle.
8. Drape the rolled pie crust over a 9-inch pie plate. Press the pie crust evenly into the bottom and sides of the pie dish. Cut off the dough excess and fold and flute the edges of the pie crust.

9. Prick the bottom and sides of the crust liberally with a fork.
10. Cover the bottom of the pie crust dough with lightly sprayed parchment paper and place a pound of dry beans or pie weights on top of the parchment paper.
11. Bake for 15 minutes in a preheated 400ºF oven.
12. Very carefully remove the beans and the parchment paper and bake again for 5 minutes.

13. Remove from the oven and let the pie crust cool completely.

For the Filling

14. Lower the temperature of the oven to 350ºF.
15. Place a pot of water on the stove about ¼ full and bring to a boil over medium heat. This is going to become a double boiler for the ingredients bowl in the next step.

16. In a large bowl, combine the milk, cream, brown sugar, cornstarch, cinnamon and salt. Whisk it well until the cornstarch is completely dissolved.

17. Place the bowl over the pot of gently boiling water, making sure that the bowl is a snug fit and the water is not touching the bowl. Keep whisking continuously for 15 minutes or until the mixture thickens.

18. Add the beaten yolks and continue to whisk for another 5 to 10 minutes or until the mixture reaches a pudding-like consistency.
19. Take the bowl off the heat and stir in the butter and vanilla until the butter melts into the butterscotch mixture.

20. Pour the pie filling into the cooled prepared pie pan crust (baked pie shell). Tap the pie plate gently to even out the cream filling.

21. Bake the butterscotch cinnamon pie in the preheated 350ºF oven for 20 minutes.
22. Allow the pie to cool to room temperature and then refrigerate for at least 8 hours before serving.

23. Decorate the top of the chilled butterscotch cinnamon pie with whipped cream and sprinkle with ground cinnamon.

24. Store all leftovers in an airtight container in the fridge.

Yield: 1

Butterscotch Cinnamon Pie Recipe | How to Make

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Butterscotch Cinnamon Pie Recipe | How to Make. Discover the perfect recipe for Butterscotch Cinnamon Pie! Follow these simple step-by-step instructions to make this irresistible dessert at home.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 hours

Total Time 10 hours 55 minutes

Ingredients

For the Crust

• 1½ cups of All Purpose Flour
• ¼ teaspoon of Salt
• ½ cup of Butter, cut into tiny cubes
• 6 tablespoons of Ice-Cold Water

For the Filling

• 2½ cups of Whole Milk
• 1 cup of Heavy Cream
• 1 cup of Light Brown Sugar
• 6 tablespoons of Cornstarch
• 1 teaspoon of ground Cinnamon
• ¼ teaspoon of Salt
• 2 large Egg Yolks, whisked
• 2 tablespoons of Unsalted Butter
• 1 teaspoon of Vanilla Extract

Instructions

1. For the Crust
2. Preheat the oven to 400 degrees Fahrenheit.
3. Add the flour, salt, and butter to the bowl of a food processor. Pulse until the pie crust dough resembles coarse breadcrumbs.
4. With the processor on, add a tablespoon of water at a time until the flour comes together into a dough.
5. Transfer the dough onto a well-floured surface and knead lightly for a minute.
6. Shape the dough into a disk and wrap it up in plastic wrap.
7. Place into the fridge and refrigerate for at least an hour.
8. Remove the pie crust dough from the fridge and roll it on a well-floured surface into a 12-inch circle.
9. Drape the rolled pie crust over a 9-inch pie plate. Press the pie crust evenly into the bottom and sides of the pie dish. Cut off the dough excess and fold and flute the edges of the pie crust.
10. Prick the bottom and sides of the crust liberally with a fork.
11. Cover the bottom of the pie crust dough with lightly sprayed parchment paper and place a pound of dry beans or pie weights on top of the parchment paper.
12. Bake for 15 minutes in a preheated 400ºF oven.
13. Very carefully remove the beans and the parchment paper and bake again for 5 minutes.
14. Remove from the oven and let the pie crust cool completely.
15. For the Filling
16. Lower the temperature of the oven to 350ºF.
17. Place a pot of water on the stove about ¼ full and bring to a boil over medium heat. This is going to become a double boiler for the ingredients bowl in the next step.
18. In a large bowl, combine the milk, cream, brown sugar, cornstarch, cinnamon, and salt. Whisk it well until the cornstarch is completely dissolved.
19. Place the bowl over the pot of gently boiling water, making sure that the bowl is snug and the water is not touching it. Keep whisking continuously for 15 minutes or until the mixture thickens.
20. Add the beaten yolks and continue to whisk for another 5 to 10 minutes or until the mixture reaches a pudding-like consistency.
21. Take the bowl off the heat and stir in the butter and vanilla until the butter melts into the butterscotch mixture.
22. Pour the pie filling into the cooled prepared pie pan crust (baked pie shell). Tap the pie plate gently to even out the cream filling.
23. Bake the butterscotch cinnamon pie in the preheated 350ºF oven for 20 minutes.
24. Allow the pie to cool to room temperature and then refrigerate for at least 8 hours before serving.
25. Decorate the top of the chilled butterscotch cinnamon pie with whipped cream and sprinkle with ground cinnamon.
26. Store all leftovers in an airtight container in the fridge.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 497Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 149mgSodium: 292mgCarbohydrates: 51gFiber: 1gSugar: 27gProtein: 8g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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