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Butterscotch Cinnamon Pie Recipe

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4.2 from 12 reviews

This decadent Butterscotch Cinnamon Pie combines a spiced cinnamon pastry crust with a rich, creamy butterscotch cinnamon filling. Featuring a tender homemade crust infused with cinnamon and a luscious filling made with heavy cream, brown sugar, and butterscotch chips, this pie is perfect for dessert lovers seeking a flavorful twist on classic butterscotch treats.

Ingredients

Cinnamon Pastry Crust

  • 1½ cups all-purpose flour (180 grams)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup butter
  • ½ cup shortening
  • 5 to 6 tablespoons cold water

Butterscotch Cinnamon Filling

  • 6 tablespoons cornstarch
  • ½ cup water
  • 2 cups heavy cream
  • 4 egg yolks
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons ground cinnamon
  • 1½ cups whole milk
  • ½ cup butter
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 package butterscotch chips (about 12 ounces)

Instructions

  1. Prepare the Cinnamon Pastry Crust: Place the flour, cinnamon, sugar, and salt in a food processor and pulse with the blade attachment. Add the shortening and butter, then pulse until the mixture resembles pea-sized crumbs. Gradually add cold water, 1 tablespoon at a time while pulsing, until the dough starts to clump. Test by squeezing a handful; it should barely hold together.
  2. Chill the Dough: Turn the dough out onto a work surface, shape it into a disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
  3. Roll Out and Freeze the Dough: Remove the dough from the refrigerator and let it soften for 15 minutes. Roll it out on a floured surface to about 14 inches in diameter. Transfer to a 9-inch deep-dish pie plate, trim excess dough to 1 inch over the edge, fold under and crimp. Freeze for 30 minutes.
  4. Blind Bake the Crust: Preheat oven to 350°F (175°C). Spray a large piece of foil with oil, line the chilled crust with the foil oil-side down, and fill with pie weights or dry beans. Bake for 30 minutes. Remove foil and weights carefully.
  5. Finish Baking the Crust: Dock the crust with a fork to prevent bubbling, then bake for another 15 minutes until lightly golden. Allow to cool completely before filling.
  6. Make the Filling Mixture: In a medium bowl, whisk together cornstarch and ½ cup water to form a slurry. Add heavy cream, egg yolks, whole egg, vanilla bean paste, and cinnamon. Mix well and set aside.
  7. Warm the Milk: Heat whole milk in a saucepan over medium heat until it gently simmers. Lower heat to keep warm or alternatively, warm in the microwave.
  8. Cook Brown Sugar Mixture: In a separate saucepan, combine butter, brown sugar, and salt over medium heat. Once the butter melts, bring it to a boil, stirring constantly for 2 minutes.
  9. Add Warm Milk: Remove the pan from heat and slowly pour in the warm milk while stirring constantly to prevent overflow.
  10. Combine Cream Mixture: Stir the cream and egg mixture once more, then gradually pour it into the brown sugar-milk mixture, stirring continuously.
  11. Thicken the Filling: Return the saucepan to medium-low heat and cook, stirring continuously with a silicone or rubber spatula, until the mixture thickens to a pudding-like consistency.
  12. Melt butterscotch chips: Remove from heat and stir in the butterscotch chips until completely melted and smooth.
  13. Assemble and Chill: Pour the warm filling into the cooled pastry crust and place on a wire rack to cool slightly. Then refrigerate the pie for at least 6 hours or overnight until firm.
  14. Serve: Slice and serve chilled, optionally topped with whipped cream.

Notes

  • Ensure the pie crust is well chilled and pre-baked to prevent sogginess from the filling.
  • Gradually adding water while mixing the dough is key to achieving the right texture.
  • Stir the filling constantly when heating to avoid scorching or curdling the eggs.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • For easier cleanup, use silicone utensils when stirring the filling.
  • This pie is best served well chilled for firm texture and clean slices.

Find it online: https://yumntasty.com/butterscotch-cinnamon-pie-recipe/