Butterscotch Cinnamon Pie is loaded with rich butterscotch and cinnamon flavor. Baked in a delicious pie crust for a family favorite pie.
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Easy Butterscotch Cinnamon Pie Recipe:
This Butterscotch Cinnamon Pie is perfect to serve for Thanksgiving or Christmas. It is loaded with butterscotch flavor with a hint of cinnamon. You will love this custard pie because of how it taste and how easy it is to make.
Serve this pie topped with ice cream or whipped cream to serve this holiday. The warm bold flavors and creamy texture makes pie a crowd favorite.
Why You Will Love this Pie Recipe:
- Simple Ingredients – The ingredients are simple you are already have the majority of them.
- Easy to Make – The butterscotch cinnamon filling cooks in a sauce pan over medium heat. Then is poured into a golden brown baked pie crust.
- Creamy Texture – We love the creamy and warm flavors of this pie. It is the perfect pie to make for all your holiday dinners.
- Premade 9” Pie Crust unbaked
- Large Egg Yolks (room temperature)
- Dark Brown Sugar
- Heavy Cream
- Unsalted Butter
- Whole Milk
- Ground Cinnamon
- Vanilla Extract
How to Make Butterscotch Cinnamon Pie:
- Step 1 – Bake Pie Crust – Thaw out the pie shell and preheat oven to 350 degrees. Bake based on the package instructions. If it is not already in a pie pan, place in a pie dish. Pinch the edges of the crust to form a crust edge.
- Step 2 – Beat Egg Mixture – Beat the egg yolks in a small bowl and set aside.
- Step 3 – Heat Ingredients – 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.
- Step 4 – Slowly Whisk – 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.
- Step 5 – Pour the Filling – Pour the cream mixture into the baked crust. Allow the pie to cool completely to room temperature.
- Step 6 – Serve – Refrigerate for at least 2 hours (overnight is preferred). Then the pie is ready to slice, serve and enjoy.
Cinnamon Butterscotch Pie Recipe Tips:
- Pie Crust – Feel free to prepare a homemade pie crust from scratch if you prefer. We used a premade crust but a made from scratch pie crust is always a great option.
- Thickening Mixture – Make sure to allow the ingredients to thicken when heating on the stove. I usually heat over medium-low heat. After adding in the eggs, allow the mixture to set aside to finish thickening up.
- Pouring into Pie Crust – Pour the butterscotch pie filling to the edges of the pie crust. This allows for the filling to be even when serving.
- Cooling Pie – Cool pie to room temperature before placing in the fridge. We recommend preparing this pie the night before serving because the filling needs to cool.
Variations and Substitutions:
- Cinnamon – We love the hint of the teaspoons cinnamon adds to the pie filling. But you can leave it out for just a Butterscotch pie.
- Whole Milk – We recommend using whole milk for this recipe. If you do use any other milk it could change the texture of the filling.
- Butterscotch Chips – If you want to enhance the butterscotch flavor, mix in butterscotch chips. You can also serve some on top.
Ways to Serve Butterscotch Cinnamon Pie?
This pie is delicious served in many different ways. We like to have options when serving pies and here are our favorites.
- Whipped Cream
- Powdered Sugar
- Sprinkle of Cinnamon
- Vanilla Ice Cream
How to Store Leftovers:
Refrigerate any leftovers, covered, for up to 5 days. Make sure to cover the pie with plastic wrap before placing in the fridge.
More Easy Holiday Pie Recipes:
Print Recipe Butterscotch Cinnamon Pie:
Butterscotch Cinnamon Pie
- 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
- 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!
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