Butterscotch Cinnamon Pie
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.
Servings: 8
Calories: 368kcal
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!
Notes
Refrigerate any leftovers, covered, for up to 5 days.
Nutrition
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
