Butterscotch Cinnamon Pie is a creamy blend of butterscotch pudding with a touch of cinnamon. From the flaky crust to the rich filing, this pie is an old-fashioned treat. Top each slice with whipped cream for decadence in each bite.
This sweet Cinnamon Butterscotch Pie recipe is absolutely delicious. My family has been making homemade Butterscotch Pie for years. This new twist is just as delicious with the perfect amount of cinnamon.
Table of Contents
Why this recipe is a hit:
- Creamy Butterscotch Mixture. The pie filling with a hint of cinnamon melts in your mouth.
- Homemade results without much work. This custard pie recipe from scratch is very simple to make.
- Store bought pie crust. The recipe saves time and uses a store-bought crust.
- Premade 9” Pie Crust
- Brown Sugar
- Heavy Cream
- Whole Milk
- Ground Cinnamon
- Vanilla Extract
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, 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. 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.
- 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.
Refrigerate any leftovers. Cover the pie pan in plastic wrap up to 5 days.
Frequently Asked Questions
I do suggest freezing a pudding custard style pie. The texture will not be the same once thawed.
As it thaws, the top can also break and split.
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:
Make this delicious Butterscotch Cinnamon Pie recipe. Then please leave a comment. I love to hear from you!
Butterscotch Cinnamon Pie
- 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!
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