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.
All-purpose flour Ground cinnamon Granulated sugar Salt Butter Shortening Water Cornstarch Heavy cream Egg yolks Whole egg Vanilla extract Whole milk Brown sugar Butterscotch chips
Mix the dough for the pie crust and let it chill in the fridge. Roll the crust out and place it in a pie dish.
Dock the bottom and sides of the pastry with a fork, line it with parchment, add pie weights and bake.
Place on a cooling rack and cool completely.
Combine the cornstarch cream, milk, egg yolks, whole egg, vanilla, and cinnamon in a bowl. Set aside for later.
Warm the milk up in a saucepan and set it aside.
Add butter, brown sugar, and salt to a saucepan and bring to a boil.
Pour the cream and egg mixture into the saucepan then place it back on the stove and cook until the mixture thickens. Remove the saucepan from the heat and stir in butterscotch chips.
Pour the butterscotch filling into the pie shell. 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!
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