This Butterscotch Pie Recipe Needs to Be On Your Dessert List Pies Desserts Holidays

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.

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 

Ingredients

• 1 refrigerated pie crust or your favorite pie crust recipe
• 1 1/4 cups dark brown sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups whole milk
• 3 egg yolks
• 4 tablespoons butter
• 2 teaspoons vanilla

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

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