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slice of butterscotch cinnamon pie on plate with whipped cream on top
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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.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Resting Time 1 hour
Total Time 3 hours
Servings 12 servings
Calories 633kcal
Author Ryan Beck

Ingredients

Pie Crust

  • 1 ½ cups all-purpose flour
  • 2 tablespoon light brown sugar
  • ¼ teaspoon salt
  • 10 tablespoon unsalted butter, cut into cubes
  • 1 egg yolk
  • 2 tablespoon ice cold water
  • 1 teaspoon vanilla extract

Filling

  • 2 ½ cups whole milk
  • cup light brown sugar
  • 3 tablespoon cornstarch
  • 6 egg yolks
  • 6 tablespoon unsalted butter, cubed
  • 8 oz butterscotch chips
  • 2 teaspoon ground cinnamon
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Pie Crust

  • Using a food processor, pulse together the flour, sugar and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
  • In a small bowl, combine egg yolk, water and vanilla extract. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
  • Turn dough only a lightly floured surface and form into a ball. Cut in half and flatten each ball slightly to form a disk. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
  • Remove dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, 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. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Crimp edges of pie. Place pie crust back in fridge for 30 minutes.
  • While the crust is chilling, preheat oven to 375°F and place baking sheet in the oven. Crunch up some parchment paper and line pie crust with it. Fill with pie weights, dried beans or rice, making sure they are evenly distributed.
  • Place pie on preheated baking sheet and bake until the edges of the crust are beginning to brown, about 15 minutes. Remove the pie from the oven and take out the parchment paper with the weights. Poke holes around the bottom of the crust with a fork and place back in the oven, baking for another 15 minutes, or until the bottom is golden brown.

Filling

  • Add the milk, sugar and cornstarch to a large saucepan over medium heat. Cook until slightly thickened and bubbly, about 6-7 minutes. Reduce heat to low once thickened.
  • Take the egg yolks and whisk in a medium bowl. Slowly pour a few spoonfuls of the hot milk mixture into the eggs, whisking constantly. Then very slowly pour the egg mixture into the milk mixture and turn the heat back up to medium. Cook until thickened and starting to bubble, about 2-3 minutes.
  • Remove from heat and stir in the butter, cinnamon, vanilla extract and salt.
  • Pour the filling over a cooled pie crust and smooth into an even layer. Place in the fridge for at least 6 hours or overnight.

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.

Nutrition

Serving: 1slice | Calories: 633kcal | Carbohydrates: 52g | Protein: 7g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 229mg | Sodium: 213mg | Potassium: 182mg | Fiber: 1g | Sugar: 26g