Butterscotch Cinnamon Pie

This butterscotch cinnamon pie is put over the top with a homemade buttery crust and a hint of cinnamon in the custard filling.

There are just so many options when it comes to pie recipes, from an apple custard pie to a strawberry blueberry pie to a homemade cherry pie to a peach mango pie.

Let's be honest, when you hear pie, you think of fruit most of the time. But as I said the possibilities are endless and one of the OGs is a butterscotch pie which is a type of custard pie that tastes like caramel.

But as I like to do with many classic recipes is add a little twist to it. And that comes with the addition of cinnamon. I mean cinnamon makes everything better.

The end result with this butterscotch cinnamon pie recipe is a light textured, yet richly caramel pie with a little cinnamon throughout.

Why This Recipe Works

• Homemade Pie Crust - Yes it takes a little extra work (5 minutes), but the homemade crust makes all the difference.
• Textures - You get the slight crunch/melt in your melt factor from the crust and then the creaminess from the filling.
• Flavorful - If you are a fan of butterscotch, this pie won't disappoint. Plus you get the added flavor of cinnamon.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• How to Temper Eggs
• Equipment
• Pro Tips/Recipe Notes
• Similar Dessert Recipes
• Butterscotch Cinnamon Pie

Ingredient Notes

• Pie crust - homemade pie crust is very simple to make. Just use a food processor to blend together the flour, sugar, salt, butter, egg and vanilla extract. This recipe creates a super buttery and flaky crust that melts in your mouth.
• Custard - a very simple custard which uses eggs, milk and cream.
• Cornstarch - important in getting the custard to set to right consistency.
• Butterscotch chips - as opposed to making a homemade butterscotch, I like to use butterscotch chips.
• Cinnamon - ground cinnamon adds just the right amount of flavor to the custard. You could also add 1 teaspoon to the crust.

Ingredient Swaps

• I'm a big fan of homemade pie crust these days, but you can use store-bought if needed.
• I use whole milk for the custard but half-and-half or even heavy cream can be used.
• Butterscotch gets part of its flavor from brown sugar, but granulated sugar can be used as well.
• I mentioned above that I like to use butterscotch chips for the flavor, but you can also make your own butterscotch, which encompasses brown sugar, butter and cream.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Pulse together the dry ingredients before adding the butter and pulsing until it becomes coarse meal. Add the yolk, water and extract and pulse until it just comes together.

Turn the dough on a floured surface and form into a ball. Wrap in plastic wrap and place in the fridge for 1 hour. Once ready, remove and roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness.

Add dough to pie plate and crimp the edges. Place back in the fridge for 30 minutes. Crunch up parchment paper and line pie crust with it as well as some pie weights. Bake on a preheated baking sheet at 375°F for 15 minutes.

Remove from the oven and take out the parchment paper with weights. Poke some holes in the crust and bake an additional 15 minutes or until golden brown.

Whisk the egg yolks in a bowl until pale yellow and set aside. Heat the milk, sugar and cornstarch in a saucepan over medium heat until slightly thickened.

Temper the eggs by pouring a few spoonfuls of the hot milk mixture into the eggs, whisking constantly.

Add the tempered eggs to the milk mixture and turn heat back on, cooking until thickened further. Remove from heat and stir in the remaining ingredients.

Pour the filling over the cooled pie crust and smooth into an even layer. Place the butterscotch cinnamon pie in the fridge for at least 6 hours before serving.

FAQs

How to Temper Eggs

If you've never tempered eggs, it can be a little intimidating but it actually is quite easy.

Tempering just means you are getting the eggs ready to put in a hot custard. If you just pour the eggs in the hot filling, they'll scramble, so you want to do it very slowly.

You do this by pouring a few spoonfuls of the hot mixture into the egg yolks, whisking constantly. By doing this, you bring it to temperature of the butterscotch mixture. You then slowly pour the egg yolks back in the the mixture and whisk constantly.

You cook for another couple of minutes and then add some butter at the end. If you want to 100% make sure you have no scramble eggs, pour it through a fine mesh strainer.

Equipment

The equipment you use is important to how the butterscotch cinnamon pie recipe turns out. What is needed is the following:

• Food processor - used to make the pie crust.
• Saucepan - needed to make the custard.
• Large bowl - used to whisk together the eggs.
• Baking sheet - helps prevent the famous soggy bottom of a pie.
• Pie dish - you want a 9 inch pie dish.

Pro Tips/Recipe Notes

• Make the pie crust up to 5 days ahead of time. Just keep it in the fridge or in the freezer for 3 months.
• After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.
• By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
• Use aluminum foil to cover the crust if it is starting to burn at any point.
• Make some homemade whipped cream to put on top.

Similar Dessert Recipes

If you’ve tried this butterscotch cinnamon pie recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.