Butterscotch Cinnamon Pie Recipe
User Reviews
5
Butterscotch Cinnamon Pie Recipe
Description
The Butterscotch Cinnamon Pie Recipe combines a rich custard filling made with brown sugar, cornstarch, milk, cream, eggs, and butter to produce a silky, thick butterscotch pudding. The use of cinnamon and nutmeg enhances the warmth and adds subtle spice notes without overpowering the sweet base. The filling is cooked gently on the stove until thickened, then poured into a pre-baked pie crust and refrigerated to set properly before slicing.
This pie's texture is creamy and smooth with a firm bite from the pudding stabilized by cornstarch. The lightly spiced whipped cream topping adds an airy, sweet contrast to the dense butterscotch base. The pie crust provides a crisp, buttery shell that balances the soft filling.
Typically served chilled straight from the refrigerator, the pie is suited to fall and holiday menus. It can be made a day ahead to improve slicing and flavor melding. Adjustments for high altitude cooking include cooking the filling longer to ensure it thickens properly. Omitting cinnamon and nutmeg is an option for a more straightforward butterscotch flavor.
Store leftovers refrigerated for 3-5 days. Egg whites can be used to create a meringue topping baked briefly for an alternative serving option. Adding butterscotch chips to the crust before baking can intensify the butterscotch flavor.
Ingredients
- 9 inch pie crust pre-baked, cooled slightly
- 1 1/2 cups light brown sugar may also use dark brown if desired
- ¼-⅓ cup cornstarch I use non-GMO cornstarch, use more if firmer pie desired, I used ¼ cup
- 1/2 teaspoon kosher salt
- 2 cups milk if lower milk % are used, the result will probably be runny, whole
- 1 cup heavy cream I used organic, may be replaced with whole milk if preferred
- 5 large egg beaten, see notes about egg whites, yolk
- 2-4 tablespoons butter room temperature, use more for a creamier pudding
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 teaspoons cinnamon optional, use less, more or none
- 1/2 teaspoon nutmeg optional
Cinnamon Whipped Cream
- 1 cup heavy whipping cream Cold, I used Organic heavy cream
- 2-3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
Instructions
- Read through all the instructions, this pie is best made a day ahead of time, as it needs a good long while to chill before slicing for best results. Preheat oven to pie shell directed temperature.
- Roll out and bake the pie shell (or pre-bake a store bought pie shell) into a 9” pie plate, fluting the edges or pressing with the tines of a fork. Using a fork, poke holes in the unbaked pie shell all over (including sides) to prevent shrinking and bubbling, or use pie weights or dried beans. Place a piece of parchment paper between the pie crust and the pie weights.Bake pie according to package or recipe directions, allow to cool while you make the pudding, doesn’t need to be fully cooled. I let mine cool on the counter for 10 minutes, then placed in the fridge.
- In a medium saucepan stir together the brown sugar, cornstarch, cinnamon, nutmeg if using and salt. Stir gently so you don’t poof your cornstarch all over your kitchen.
- Add milk, heavy cream, and egg yolks and whisk to combine it with dry ingredients over medium heat. Stirring or constantly whisking, cook until the egg mixture thickens and bubbles. Then cook an additional minute *for High Altitude see tips below. It will take about 3-5 minutes for the hot liquid to reduce and come to a simmer.
- Remove it from the heat and stir in the butter and the vanilla bean paste or extract. Stir until the butter is melted and the cream mixture becomes like smooth brown butter. Then pour the mixture into the cooled pie shell and if desired, place a piece of plastic wrap over the top. This will prevent a skin from forming, but is optional -- placing plastic will create some "wrinkles" on the pie, so if you don't want those, do not use plastic wrap.
- Place the pie in the fridge for at least 6 hours or overnight for best results. It may be served sooner, but note that your pie will probably “fall apart” while serving. You’ll wish you had waited, though the taste is the same!
- When you’re ready to serve, make the cinnamon whipped cream. Use the bowl of a stand mixer or a hand mixer with a whisk attachment. Beat the whipped cream at medium-high speed until soft peaks start forming. Add powdered sugar, cinnamon, and vanilla extract, and continue beating until thick and stiff peaks form.
- Take out the pie from the refrigerator and remove the plastic wrap. You can either serve slices of pie with a dollop of whipped cream on each or spread the whipped cream over the top of the pie, slice, and serve with a sprinkle of cinnamon and nutmeg. Serve with whipped cream, ice cream or plain.
Notes
- Chill the pie for several hours or overnight before slicing to allow the butterscotch filling to fully set.
- For a firmer pie, increase cornstarch to 1/3 cup; reduce for a softer filling.
- Use whole milk or higher fat milk for best filling consistency; lower fat results in runny texture.
- Egg whites can be whipped into a meringue topping baked briefly until golden for an alternative presentation.
- Store the pie refrigerated for 3-5 days; do not freeze the custard pie as texture may be compromised.
- Omit cinnamon and nutmeg for a pure butterscotch taste if preferred.
- High altitude cooks should simmer filling longer to ensure proper thickening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 677kcal | 34% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 197mg | 66% |
| Sodium | 264mg | 11% |
| Potassium | 242mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 49g | 98% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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