Butterscotch Cinnamon Pie

4.71 from 17 votes

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

Prep Time20

Cook Time1 20

Additional Time30

Total Time2 10

Course: Desserts

Cuisine: American

Keyword: Butterscotch Cinnamon Pie, butterscotch pie, butterscotch pie with cinnamon, butterscotch pudding pie, how to make a butterscotch pie, pie with butterscotch chips

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Cinnamon Pastry Crust:

1-½ cups all-purpose flour (180 grams)
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
½ teaspoon salt
½ cup butter (8 tablespoons)
½ cup shortening
5-6 tablespoons ice water

For the Butterscotch Cinnamon Filling:

6 tablespoons cornstarch
½ cup water
2 cups heavy cream
4 egg yolks
1 whole egg
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1-½ cups whole milk
½ cup butter
½ cup brown sugar
1 teaspoon table salt
1 (11-ounce package) of butterscotch chips

Instructions

For the Cinnamon Pastry Crust:

Place the flour, cinnamon, sugar and salt in a food processor and pulse with the blade attachment. Add the shortening and the butter and pulse 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.
Tip the dough out onto your work surface and shape into a disk, wrap the disk in plastic and refrigerate for 1 hour.
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.
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.
Preheat the oven to 350°F
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.
Dock the pie crust with a fork, return it to the oven and bake for another 15 minutes.
Cool completely before filling.

For the Butterscotch Cinnamon Filling:

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.
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).
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.
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.
Give the cream and egg mixture a stir then slowly pour the cream mixture into the saucepan with the brown sugar.
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.
Remove from the heat, add the butterscotch chips and stir until melted and smooth.
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.
Serve with whipped cream.

Notes

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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