Cinnamon Butterscotch Pie Recipe Needs to Be On Your Thanksgiving Table by Donna John

Pies Desserts Holidays
5 months ago

Cinnamon Butterscotch Pie Recipe Needs to Be On Your Thanksgiving Table

My family loves pie. My mom loves butterscotch and cinnamon, so this butterscotch cinnamon pie recipe was a no-brainer for her birthday. This creamy butterscotch pie was a cinch to make and was absolutely delicious, not too sweet like a lot of butterscotch recipes I've made for her. 

To make this easy pie with all the fall feels, you will need a pie crust, dark brown sugar, flour, cornstarch, salt, ground cinnamon, whole milk, egg yolks, butter and vanilla extract. The pie whips up in no time, but do allow time for it to chill. 

Serve this easy butterscotch pie with whipped cream and a sprinkling of cinnamon for the holidays. This incredible pie will be on my Thanksgiving menu this year, for sure.

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Cuisine: American
Prep Time: 10 minutes plus time to chill 
Cook Time: 10 to 12 minutes
Total Time: 22 minutes plus time to chill 
Servings: 8 (makes 1 pie)


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Recipe Notes

  • Don't skip the step of tempering the eggs, or you could end up with scrambled eggs. That's not good!
  • Store the pie covered in the refrigerator.

Here's how to make it:

  1. Put the pie crust into a pie plate. Flute the edges and prick the bottom all over with a fork. Bake in a preheated 450-degree F oven until golden brown, about 10 to 12 minutes. Remove and set aside.
  2. Put the egg yolks into a small bowl and whisk.
  3. In a saucepan, combine the brown sugar, flour, cornstarch, salt, cinnamon and milk. Whisk together and bring to a simmer. Cook, stirring, about 5 minutes or until thickened.
  4. Take about 1/3 cup of the hot filling and put it into the eggs yolks to temper. Stir. Whisk into the filling.
  5. Add the butter and vanilla. Cook another 2 minutes.
  6. Pour the filling into the pie shell. Let the pie cool about 30 minutes before refrigerating to completely chill, at least 2 hours.

Nutrition Facts Per Serving

Calories: 361

Total Fat: 16.9g

Saturated Fat: 7g

Cholesterol: 100mg

Sodium: 319mg

Total Carbohydrate: 48.6g

Dietary Fiber: 0.8g

Total Sugars: 36.8g

Protein: 4.5g

Vitamin D: 35mcg

Calcium: 110mg

Iron: 1mg

Potassium: 159mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
My mom loved it! I've struck out with the last couple butterscotch desserts I've made for her. Finally found a keeper.
Well this looks absolutely delicious 😋
Elisa Schmitz
OMGoodness, Donna John , this is absolutely amazing. Can't wait to make this! #yum
Anjali Kumar
Do you know if this recipe is pregnancy-safe since then eggs are only cooked for a couple minutes?
Donna John
Because we are not medical professionals, I would advise you to discuss this with your doctor. Good question!
Wes Monroe
This cake out very tasty but didn’t quite fill up a deep dish pie crust. How do you suggest increasing volume?

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