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Butterscotch Cinnamon Pie

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Our Butterscotch Cinnamon Pie is a decadently rich, indulgent dessert. The creamy butterscotch filling is truly incredible – it’s thick, soft, and gooey, yet it sets perfectly and slices easily.

You will love the buttery, flaky crust, the sweet, gooey filling, and that hint of cinnamon in this Butterscotch Pie. It is a perfect dessert to celebrate any occasion with friends or family. Top it off with some homemade whipped cream for a sweet treat to serve on any occasion.

overhead view of butterscotch cinnamon pie, a dish of whipped cream and a pie server

Butterscotch is back! We recently posted our butterscotch tart, butterscotch sauce, and butterscotch pumpkin cookies. And we even added it to our date cake and banana cookies. We can’t get enough of this flavor. And now we have our butterscotch cinnamon pie. Life is good.

Here is what this pie has going for it.

  • Flaky crust with a hint of cinnamon.
  • Delicious, indulgent butterscotch flavor.
  • It’s so rich and decadent you only need a thin slice (stretch one pie into 12 to 16 servings).
Closeup photo of a slice of Butterscotch Cinnamon Pie

The Ingredients You Will Need:

The crust for our butterscotch cinnamon pie is made from scratch but if you want to purchase a pre-made crust then that will work as well. We listed the ingredients for the crust and the filling separatly. Make sure to scroll down to the recipe card for all the details.

For the Crust

  • Flour
  • Ground cinnamon
  • Sugar
  • Salt
  • Butter
  • Shortening
  • Ice Water

For Butterscotch Cinnamon Filling:

  • Butter
  • Salt
  • Whole milk
  • Brown sugar
  • Cornstarch
  • Water
  • Eggs
  • Heavy cream
  • Ground cinnamon
  • Butterscotch chips
Saucepan with butterscotch pie filling and chips

How to Make the Butterscotch Cinnamon Pie:

Our recipe uses a baked pastry shell made with part butter and part shortening.  The combination of butter and shortening results in a super tender and flaky crust.  Another option for a crisp, crunchy crust is our Easy Shortbread Pastry and it is a no-roll pie crust!  Whichever pastry you choose, enhance the flavor with a smidgeon of ground cinnamon!

Make the Crust

  1. Mix the dough for the pie crust and let it chill in the fridge. 
  2. Roll the crust out and place it in a pie dish.
  3. Dock the bottom and sides of the pastry with a fork, line it with parchment, add pie weights and bake.   
  4. Place on a cooling rack and cool completely before adding the filling

Butterscotch Cinnamon Pie filling being poured into a baked cinnamon pastry crust

Make the Filling:

The generous portion of butterscotch chips contributes to the great flavor and also helps ‘set’ the filing!

  1. Combine the cornstarch cream, milk, egg yolks, whole egg, vanilla, and cinnamon in a bowl.  Set aside for later.
  2. Warm the milk up in a saucepan or in the microwave and set it aside.
  3. Add the butter, brown sugar, and salt to a saucepan and bring it to a boil.  
  4. Remove the pan from the heat and pour in the warm milk, stirring constantly.
  5. Pour the cream and egg mixture into the saucepan then place it back on the stove and cook until the mixture thickens.
  6. Remove the saucepan from the heat and stir in the butterscotch chips.
  7. Pour the butterscotch filling into the pie shell.
  8. Let the pie chill in the refrigerator for 6 hours or overnight.

Serve this butterscotch cinnamon pie with a dollop of whipped cream and enjoy!

a slice of butterscotch cinnamon pie, cup of coffee and a dish of whip cream

Tips for Recipe Success:

  • When lining the frozen pie crust with foil, do not press the foil directly onto the rim or it will mash the crimping, just tent over the rim to keep it from browning too much.
  • To prevent a soggy pastry crust, cool the baked pastry crust completely before adding the filling.
  • When you pour the milk into the brown sugar mixture it will bubble up to the top of the saucepan. Pour it slowly and stir constantly so it does not overflow. 
  • The butterscotch chips scorch easily so remove the pan from the stove before you add them.

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Some Other Recipes We Are Sure You Will Love:

Creamy Whole Lemon Tart: This shortbread pastry crust is filled with a sweet-tart lemon filling made entirely in the blender with whole lemons, peel and all! Cream cheese is the secret to the creamy texture of this unique lemon tart.

Fresh Blackberry Pie: A tender, all-butter pastry crust filled with freshly-picked wild blackberries. This is a summertime treat! The perfect dessert with a scoop of vanilla ice cream.

Blueberry Rhubarb Pie: This is a flavor combination that rocks! Frozen blueberries and rhubarb are used for the pie filling then baked in a simple, flaky pastry crust. What’s not to love about this blueberry rhubarb pie?

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A slice of butterscotch cinnamon pie on a serving plate

Butterscotch Cinnamon Pie

Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Additional Time: 30 minutes
Total Time: 2 hours 10 minutes

A must-try butterscotch cinnamon pie with a crunchy, cinnamon pastry crust. The filling is rich, gooey, and loaded with butterscotch flavor.


For the Cinnamon Pastry Crust:

  • 1-1/2 cups (180 grams) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (46 grams) butter
  • 1/2 cup shortening
  • 5-6 tablespoons ice water

For the Butterscotch Cinnamon Filling:

  • 6 tablespoons cornstarch
  • 1/2 cup water
  • 2 cups heavy cream
  • 4 egg yolks
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1-1/2 cups whole milk
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon table salt
  • 1 bag (11-oz) butterscotch chips


For the Cinnamon Pastry Crust:

  1. Place the flour, cinnamon, sugar and salt in a food processor and pulse with the blade attachment until the mixture is the size of peas.  Sprinkle 3 tablespoons of water over the mixture and begin pulsing the machine.  Continue adding additional water, 1 tablespoon at a time while pulsing until the mixture begins to clump.  Stop the machine and squeeze a handful of the mixture, it should barely hold together.  
  2. Tip the dough out onto your work surface and shape into a disk, wrap the disk in plastic and refrigerate for 1 hour.
  3. Remove the dough from the refrigerator and let it sit for 15 minutes to soften up a bit.  Roll the dough out on a floured surface to about 14 inches in diameter.  
  4. Transfer the rolled pastry into a 9-inch, deep-dish pie dish, trim the overhanging pastry to 1 in, turn it under and crimp the edge.  Place the dish into the freezer for 30 minutes.
  5. Preheat the oven to 350°F
  6. Spray a large piece of foil with oil and line the pastry, oil side down, fitting it to the frozen pastry while tenting over the rim.  Fill with pie weights or dry beans.  Bake for 30 minutes.  Transfer from the oven and carefully lift out the pie weights with the foil.  
  7. Dock the pie crust with a fork, return it to the oven and bake for another 15 minutes. 
  8. Cool completely before filling.

For the Butterscotch Cinnamon Filling:

  1. Combine the cornstarch and water in a medium-size bowl, stirring to make a slurry.  Whisk in the cream, egg yolks, whole egg, vanilla, and cinnamon.  Set aside for later.
  2. Add the milk to a saucepan and bring it to a gentle simmer then turn the heat to low and keep the milk warm until later (alternatively, you can keep the milk warm in the microwave).
  3. Place the butter, brown sugar, and salt in a saucepan over medium heat. After the butter melts, let the mixture come to a boil and cook, stirring constantly for 2 minutes. 
  4. Remove the pan from the heat and slowly pour in the warm milk, stirring constantly. The mixture will bubble up to the top of the saucepan but if you pour it slowly and stir constantly, it won’t overflow. 
  5. Give the cream and egg mixture a stir then slowly pour the cream mixture into the saucepan with the brown sugar. 
  6. Return the saucepan to the stove and bring the mixture to a boil over medium-low. Stir continuously with a silicone or rubber spatula until the mixture begins to thicken.
  7. Remove from the heat, add the butterscotch chips and stir until melted and smooth.
  8. Pour the filling into the cooled pastry crust and cool on a wire rack.  Transfer the pie to the refrigerator and chill until firm, about 6 hours or overnight.
  9. Serve with whipped cream.


When lining the frozen pie crust with foil, do not press the foil directly onto the rim or it will mash the crimping, just tent it to keep it from browning too much.

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