Butterscotch Cinnamon Pie

Slice of baked pie with dollop of whipped cream and sprinkle of cinnamon on top. Served on a round brown plate with fork on the side.

Butterscotch Cinnamon Pie boasts a rich and creamy, buttery brown sugar filling with a hint of cinnamon! Uses a store bought pie crust.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Chill Time 1

Total Time 1 20

Servings

Calories 350kcal

Author Anne Clark

Ingredients

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

Instructions

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.

Notes

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.

Store the pie - the pie should be stored in the refrigerator and eaten within 3 days.

Nutrition