Old fashioned butterscotch cinnamon pie may become your next favorite holiday pie! It boasts a rich and creamy, buttery brown sugar filling with just a hint of warm cinnamon and is made with a pre-made pie shell!
The super easy butterscotch filling takes about 15 minutes to thicken on the stovetop, then simply pour into a store-bought pie crust, and chill for at least 1 hour (but overnight is best).
If you're a cinnamon lover like me, try my Muffin Pan Cinnamon Rolls or my Pecan Oatmeal Raisin Cookies.
Why You'll Love It
Recipe shortcuts - buying a frozen pie crust saves a ton of time in the kitchen! Plus, we use ready-made whipped cream for the topping instead of meringue to save even more time and effort.
Make ahead pie - You can make this pie the day before you plan to eat it. In fact, it's better eaten the next day because it'll be nice chilled throughout.
The filling - this pie is served chilled so the filling is cool and creamy, rich and decadent! It's a great holiday dessert but trust me, you can make this pie any day of the year and it'll be a huge hit!
What Goes In It
Frozen pie crust - be sure to bake it according to the directions on the package.
Light brown sugar - when measuring brown sugar, pack it into the measuring cup, then level it off with the back of a butter knife.
Cinnamon - if you're not a huge fan of cinnamon, you could leave it out.
Milk - because of the fat content to ensure creaminess, use whole milk for the best results. Anything lower in fat content may make the pie filling watery.
Flour - use all purpose flour (not self-rising).
Vanilla extract - you can also use vanilla bean paste, almond extract, or maple extract.
Egg yolks - use room temperature egg yolks and be sure to whisk them before using them.
Whipped topping - use your choice of whipped topping - Cool Whip in the tub (thaw it completely before using it) or real whipped cream in the can - you can't go wrong with either!
Butter - you can use salted or unsalted butter for this pie.
Want more cinnamon recipes? Give my Chocolate Chip Banana Pancakes a try! They're sweet and fluffy with a just the right amount of cinnamon.
How to Make It
This is a quick review of how to make a butterscotch cinnamon pie. Follow the actual recipe card when making the pie.
Step 1 - Mix the brown sugar and flour. Set aside. In another bowl, combine the milk and egg yolks until smooth. Add to the sugar mixture and blend with a whisk.
Step 2 - Pour into a heavy saucepan and cook over medium heat for 15 minutes, stirring occasionally with a whisk. The mixture should be thick (like pudding). Remove from heat. Add vanilla, butter, and cinnamon and stir to blend.
Step 3 - Pour into the pie shell. Let it cool, then chill for at least 1 hour in the refrigerator (overnight is even better!).
Step 4 - Serve pie slice with a dollop of whipped cream and a little sprinkle of cinnamon on top of the whipped cream.
Pie Perfection Tips
Simple tips that make the biggest difference when making this Butterscotch Cinnamon Pie.
Blind bake the crust - be sure to bake the crust before filling it. This will ensure the crust doesn't get soggy.
Wait to slice it - don't slice the pie while it's still warm because the filling won't be fully set. Wait until the pie is completely chilled (the center of the pie takes longer to chill than the edges).
Substitutions - you can use a ready-made graham cracker crust instead of the regular pie crust. It's just as delicious!
Make ahead - I recommend making this pie the day before you plan to serve it. That way, the butterscotch filling will be very cold and nicely thickened.
For this pie, the flour thickens the filling as it cooks.
The butterscotch filling is rich and creamy with a slight hint of caramel and cinnamon flavors.
Store the pie covered in the fridge and enjoy up to 3 days.
I like to serve with some whipped cream and a sprinkle of cinnamon on top. You could also drizzle with a caramel sauce and butterscotch chips.
More Pies to Try
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Butterscotch Cinnamon Pie
- 1 baked pie shell store-bought pie shell baked according to package directions.
- 1-½ cups light brown sugar
- 2 Tablespoons all-purpose flour
- 1-½ cups whole milk
- 3 egg yolks, beaten room temperature egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- whipped topping for garnish
- 3 Tablespoons butter
- Mix the brown sugar and flour. Set aside.
- In another bowl, combine the milk and egg yolks until smooth. Add to the sugar mixture and blend with a whisk.
- Pour into a heavy saucepan and cook over medium heat for 15 minutes, stirring occasionally with a whisk. The mixture should be thick (like pudding). Remove from heat. Add vanilla, butter, and cinnamon and stir to blend.
- Pour into the pie shell. Let it cool off a little, then chill for at least 1 hour in the refrigerator (overnight is even better!).
- Serve pie slice with a dollop of whipped cream and a little sprinkle of cinnamon on top of the whipped cream.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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