Butterscotch Cinnamon Pie
Butterscotch Cinnamon Pie is loaded with rich butterscotch and cinnamon flavor. Baked in a delicious pie crust for a family favorite pie.
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
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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!
Recipe Notes
Refrigerate any leftovers, covered, for up to 5 days.
Nutrition Facts
Calories 368kcal, Carbohydrates 45g, Protein 5g, Fat 19g, Saturated Fat 10g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Trans Fat 0.2g, Cholesterol 109mg, Sodium 148mg, Potassium 180mg, Fiber 1g, Sugar 30g, Vitamin A 548IU, Vitamin C 0.1mg, Calcium 127mg, Iron 1mg