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.

Slice of the best Butterscotch Cinnamon Pie with whipped cream.
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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.

If you love the flavor of butterscotch, I bet you will also love Butterscotch Pecan Pie and Butterscotch Cupcakes. Another pie recipe we love is Toffee Almond Pie.

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.

Ingredients: 

Ingredients for easy butterscotch pie- milk, brown sugar, pie crust, eggs, cinnamon, butter, vanilla, heavy cream.

  • 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:

Saucepan with dry ingredients combined.

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. 

Sauceman with mixture combined with wet ingredients.

Step 2. Whisk everything together. Heat over medium heat until the mixture thickens.  

Saucepan with egg mixed together.

Step 3. Remove from heat.  Allow the mixture to cool a little bit and then add the whisked egg yolks. 

Butter mixed into saucepan.

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.  

Filling ready to be poured into pie crust.

Step 5. Once combined, pour the pie filling into the baked pie shell. Allow the pie to cool completely to room temperature.  

Pie crust ready to be refrigerated.

Step 6. Place the pie in the fridge for at least 2 hours but overnight is preferred. Then slice and enjoy.

Slice of Butterscotch Cinnamon Pie with whipped cream and a bite out of it.

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:

Refrigerate any leftovers. Cover the pie pan in plastic wrap up to 5 days. 

Frequently Asked Questions

Can you freeze this pie?

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.

What is butterscotch?

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.

What if the pudding mixture isn’t thick enough?

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.

What is toriel’s butterscotch cinnamon pie?

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

5 from 2 votes
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.
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 2 hours
Total Time 2 hours 30 minutes
Servings 8
Cuisine American
Course Dessert
Calories 368

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
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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!

Recipe Notes

Refrigerate any leftovers, covered, for up to 5 days.

Nutrition Facts

Calories 368kcal, Carbohydrates 45g, Protein 5g, Fat 19g, Saturated Fat 10g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Trans Fat 0.2g, Cholesterol 108mg, Sodium 271mg, Potassium 175mg, Fiber 1g, Sugar 30g, Vitamin A 548IU, Vitamin C 0.1mg, Calcium 127mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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