Butterscotch Cinnamon Pie is a rich and flavorful dessert featuring a creamy butterscotch filling with a hint of warm cinnamon in a flaky pie crust. Perfect for holiday gatherings or a sweet treat anytime.
Butterscotch Cinnamon Pie combines a smooth, creamy butterscotch filling with a touch of warm cinnamon for a comforting and flavorful dessert. The rich filling is nestled in a flaky, buttery pie crust that adds the perfect balance of texture.
This pie is ideal for holiday gatherings, dinner parties, or any time you want a sweet treat with a hint of spice. Its classic flavors are familiar yet special, making it a crowd-pleaser every time.
My family has been making homemade Butterscotch Pie for years. This new twist is just as delicious with the perfect amount of cinnamon.
If you love the flavor of butterscotch, I bet you will also love Butterscotch Pecan Pie, Butterscotch Brownies and Butterscotch Cupcakes.
What's in this post: Butterscotch Cinnamon Pie
Why We Love This
- Rich, creamy butterscotch filling. It has a hint of warm cinnamon that adds depth and flavor.
- Flaky, buttery pie crust. The crust provides a perfect texture contrast to the smooth filling.
- Every bite is indulgent and comforting. This pie feels cozy and satisfying with each mouthful including a hint of cinnamon.
- Familiar flavors with a touch of spice. The combination is both nostalgic and special.
- Perfect for holidays, dinner parties, or anytime. It makes a delicious dessert for any occasion.
Ingredients
- Premade 9” Pie Crust. I used a store bought crust to keep it simple.
- Brown Sugar. You can use Homemade Brown Sugar Recipe.
- Heavy Cream. Make sure it is cold before using.
- Whole Milk. I prefer whole milk, but you swap for reduced fat if you prefer.
- Ground Cinnamon. This enhances the flavor of the butterscotch.
- Vanilla Extract. Pure vanilla extract is best.
Keep scrolling to the bottom of the post and find the complete ingredient list and instructions.
Variations and Substitutions
- Homemade Pie Crust. Swap the store bought crust for homemade pie crust in a pie dish.
- Light Brown Sugar or Dark Brown Sugar. You can use your preference.
- Butterscotch Chips. Sprinkle some on the bottom of the pie crust when it comes out of the oven. It will create even more butterscotch flavor.
- Gluten Free Pie Crust. Feel free to saw the crust for a gluten free option.
- Nutmeg. Add a dash of nutmeg for another tasty flavor.
- Omit the pie crust. You can serve this pie filling in small bowls for another dessert option.
How To Make Butterscotch Cinnamon Pie
Step 1. While the pie crust is baking, get out a medium saucepan. Heat together the brown sugar, cornstarch, ½ tsp salt, teaspoons cinnamon and whole milk over medium low heat.
Step 2. Whisk everything together. Heat over medium heat until the mixture thickens.
Step 3. Remove from heat. Allow the mixture to cool a little bit and then add the whisked egg yolks.
Step 4. Then stir in the butter and vanilla extract to the egg mixture. Allow to sit for 5-10 minutes, stirring occasionally, until the mixture thickens.
Step 5. Once combined, pour the pie filling into the baked pie shell in a pie pan. Allow the pie to cool completely to room temperature.
Step 6. Place the pie in the fridge for at least 2 hours but overnight is preferred. Then slice and enjoy.
Pro Tips
- Use real vanilla extract. Imitation vanilla does not give the pie the same flavor.
- Whole Milk is best. The filling is richer if you use whole milk. Likewise, a lower percentage milk will often result in a runnier filling.
- Unsalted Butter is suggested. This allows you to control the salt content.
- Allow the mixture to cool before adding eggs. You don’t want to scramble the eggs so this tip is important!
- Refrigerate before cutting. Overnight as best. This helps the pie to completely set and makes it easier to slice.
- Pack the brown sugar. Don’t forget to pack the brown sugar so you have the correct amount when measuring.
- Serve with whipped cream. Dollop each slice with a tbsp of whipped cream and a sprinkle of cinnamon.
Storage
Room Temperature: Store the butterscotch cinnamon pie in an airtight container for up to 2 days.
Refrigerator: Keep the pie covered in the fridge for up to 4–5 days to maintain freshness.
Frequently Asked Questions
You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
Butterscotch is made with brown sugar, butter, salt and other ingredients. It tastes similar to caramel. However, caramel is made with granulated sugar and not brown sugar.
Butterscotch has a richer flavor and looks darker due to the brown sugar. The brown sugar also gives it a rich molasses taste.
If the cream mixture it not thick enough, make a corn starch mixture. Start with a tablespoon of cornstarch and add enough water so that it is not dry. You do not want to add too much water.
Then add to the pudding mixture and stir. The texture should thicken.
It is a pie with butterscotch cinnamon filling in the game Undertale. This cinnamon pie is often in Toriel’s home.
More Easy Pie Recipes
- No Bake Hershey Pie
- Buckeye Pie
- Salted Caramel Pumpkin Pie
- Crustless Pumpkin Pie
- Cinnamon Pie Recipe
- Mincemeat Pie
Make this delicious sweet Cinnamon Butterscotch Pie recipe. Then please leave a comment. I love to hear from you!
Butterscotch Cinnamon Pie
Ingredients
- 1 Premade 9” Pie Crust unbaked
- 3 Large Egg Yolks room temperature
- 1 cup Brown Sugar
- 1/2 cup Heavy Whipping Cream
- 3 Tablespoons Unsalted Butter
- 2 cups Whole Milk
- 1/4 cup Cornstarch
- 1/2 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Vanilla Extract
Instructions
- Thaw out the pie crust and bake based on the package instructions.
- Beat the egg yolks in a small bowl and set aside.
- In a medium saucepan, heat together the brown sugar, cornstarch, salt, cinnamon and whole milk over medium low heat. Whisk and heat for 10-15 minutes until the mixture thickens.
- Remove from heat. Let cool slightly and then stir in the whisked eggs. Stir in the butter and vanilla extract. Let the mixture sit for 5-10 minutes, stirring occasionally, until the mixture thickens.
- Pour the pie filling into the baked crust and allow the pie to cool completely to room temperature.
- Refrigerate for at least 2 hours (overnight is preferred) and then the pie is ready to slice, serve and enjoy!
