Butterscotch Pie With a Cinnamon Crust and Silky Stovetop Custard

Here’s Why This Butterscotch Pie Recipe Works

This butterscotch pie starts with a buttery, cinnamon kissed crust that bakes up crisp and flaky, then fills with a smooth, silky custard that slices clean after a long chill. It’s a make ahead dessert that serves beautifully straight from the fridge, finished with a cloud of whipped cream.

What makes it work? The cinnamon is baked right into the pastry dough, not just dusted on top, so every bite carries warm spice. A two step blind bake keeps the crust crisp and flaky under the rich custard filling.

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The butterscotch depth comes from butter and brown sugar, then gets enriched with butterscotch chips for a smooth, creamy finish. A blend of cornstarch and egg yolks gives the custard structure, so it slices cleanly while staying light on the palate.

If you love this flavor, you’ll also enjoy a Butterscotch Sauce for drizzling over ice cream or cakes, or a Butterscotch Tart as another custard style butterscotch dessert.

Source: Caramel Custard

Recipe Tips

These simple tips protect your crust and custard so the pie turns out perfect every time.

• Chill the dough for a full hour in the fridge. This keeps the crust tender and helps it hold its shape.
• Tent oiled foil over the crimped edge instead of pressing it down. Pressing will mash the crimping and cause the edge to brown too much.
• Add warm milk in a thin stream to prevent the sugar syrup from bubbling over.
• Keep stirring and scrape the bottom as the custard thickens to avoid scorching or lumps.
• Let the pie set fully for six hours in the fridge, overnight if possible, for firm slices that hold up well.

Source: all butter pie crust

Source: Peanut Butter Pie

Ingredients

Here’s everything you need for this butterscotch pie, divided into the crust and the filling.

For the 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

For the Butterscotch Cinnamon Filling

• 6 tablespoons cornstarch
• ½ cup water
• 2 cups heavy cream
• 4 egg yolks
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1½ cups whole milk
• ½ cup butter
• ½ cup brown sugar
• 1 teaspoon salt
• 1 package butterscotch chips (package size not specified)

Instructions

This recipe has two parts: first, make and blind bake the cinnamon pastry crust and cool it completely. Then, make the stovetop butterscotch cinnamon custard, pour it into the cooled crust, and chill until firm.

For the Cinnamon Pastry Crust

1. Place the flour, cinnamon, sugar, and salt in a food processor and pulse with the blade attachment. Add the shortening and butter, and pulse until the mixture is the size of peas.
2. Sprinkle 3 tablespoons of water over the mixture and begin pulsing. Continue adding water, 1 tablespoon at a time, while pulsing until the mixture begins to clump. Stop and squeeze a handful; it should barely hold together.
3. Tip the dough onto your work surface, shape into a disk, wrap in plastic, and refrigerate for 1 hour.
4. Remove from the fridge and let sit for 15 minutes to soften. Roll the dough on a floured surface to about 14 inches in diameter.
5. Transfer to a 9 inch deep dish pie dish, trim the overhang to 1 inch, turn it under, and crimp the edge. Place the dish in the freezer for 30 minutes.
6. Preheat the oven to 350°F. Spray a large piece of foil with oil and line the pastry, oil side down, tenting over the rim. Fill with pie weights or dry beans. Bake for 30 minutes.
7. Remove the weights and foil, dock the crust with a fork, and bake for another 15 minutes. Cool completely before filling.

For the Butterscotch Cinnamon Filling

1. Combine the cornstarch and water in a medium bowl to make a slurry. Whisk in the cream, egg yolks, whole egg, vanilla, and cinnamon. Set aside.
2. Bring the milk to a gentle simmer in a saucepan, then keep warm on low heat or in the microwave.
3. Place the butter, brown sugar, and salt in a saucepan over medium heat. After the butter melts, let the mixture come to a boil and cook, stirring constantly, for 2 minutes.
4. Remove from the heat and slowly pour in the warm milk, stirring constantly. The mixture will bubble up, but if you pour slowly and stir, it won’t overflow.
5. Stir the cream and egg mixture, then slowly pour it into the brown sugar mixture.
6. Return the saucepan to the stove and bring to a boil over medium low. Stir continuously with a silicone or rubber spatula until the mixture begins to thicken.
7. Remove from the heat, add the butterscotch chips, and stir until melted and smooth.
8. Pour the filling into the cooled pastry crust and cool on a wire rack. Transfer to the refrigerator and chill until firm, about 6 hours or overnight.

Serving and Chilling

After the pie has chilled fully, it’s ready to serve. Slice it straight from the fridge and top with whipped cream.

The crisp, fragrant crust pairs with a custard that marries warm spice with rich butterscotch, and the cool, creamy finish is perfect for any occasion. This is a true make ahead dessert, so you can prepare it the day before and relax.

Recipe Details and Nutrition

Here are the details for this butterscotch pie:

• Prep time: 20 minutes
• Cook time: 1 hour 20 minutes
• Additional time: 30 minutes
• Total time: 2 hours 10 minutes (plus chilling)
• Servings: 8

Per serving, the nutrition is an automatically calculated approximation: 761 kcal, 45 g carbohydrates, 8 g protein, 62 g fat, 33 g saturated fat, 1 g fiber, 21 g sugar, 673 mg sodium, and 251 mg cholesterol.

For another delicious pie option, try our Pecan cream pie or a No bake eggnog cream pie for the holidays.

Source: savorthebest.com

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Source: Flipboard

Source: homemade whipped cream

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Here’s Why This Butterscotch Pie Recipe Works This butterscotch pie starts with a buttery, cinnamon kissed crust that bakes up crisp and flaky, then fills with a smooth, silky custard that slices clean after a long chill. It’s a make ahead dessert that serves beautifully straight from the fridge, finished with a cloud of whipped cream.

• Total Time: 2 hours 10 minutes
• Yield: 8 Servings 1x

Ingredients

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For the 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

For the Butterscotch Cinnamon Filling:
6 tablespoons cornstarch
½ cup water
2 cups heavy cream
4 egg yolks
1 egg, large
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1½ cups whole milk
½ cup butter
½ cup brown sugar
1 teaspoon salt
1 package butterscotch chips

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Instructions

For the Cinnamon Pastry Crust:
1-Place the flour, cinnamon, sugar and salt: Place the flour, cinnamon, sugar and salt in a food processor and pulse with the blade attachment. Add the shortening and the butter and pulse until the mixture is the size of peas. Sprinkle 3 tablespoons of water over the mixture and begin pulsing the machine. Continue adding additional water, 1 tablespoon at a time while pulsing until the mixture begins to clump. Stop the machine and squeeze a handful of the mixture, it should barely hold together.
2-Tip the dough out onto your work: Tip the dough out onto your work surface and shape into a disk, wrap the disk in plastic and refrigerate for 1 hour.
3-Remove the dough from the refrigerator and: Remove the dough from the refrigerator and let it sit for 15 minutes to soften up a bit. Roll the dough out on a floured surface to about 14 inches in diameter.
4-Transfer the rolled pastry into a 9-inch,: Transfer the rolled pastry into a 9-inch, deep-dish pie dish, trim the overhanging pastry to 1 in, turn it under and crimp the edge. Place the dish into the freezer for 30 minutes.
5-Preheat the oven to 350°F: Preheat the oven to 350°F
6-Spray a large piece of foil with: Spray a large piece of foil with oil and line the pastry, oil side down, fitting it to the frozen pastry while tenting over the rim. Fill with pie weights or dry beans. Bake for 30 minutes. Transfer from the oven and carefully lift out the pie weights with the foil.
7-Dock the pie crust with a fork,: Dock the pie crust with a fork, return it to the oven and bake for another 15 minutes. Cool completely before filling.

For the Butterscotch Cinnamon Filling:
8-Combine the cornstarch and water in a: Combine the cornstarch and water in a medium-size bowl, stirring to make a slurry. Whisk in the cream, egg yolks, whole egg, vanilla, and cinnamon. Set aside for later.
9-Add the milk to a saucepan and: Add the milk to a saucepan and bring it to a gentle simmer then turn the heat to low and keep the milk warm until later (alternatively, you can keep the milk warm in the microwave).
10-Place the butter, brown sugar, and salt: Place the butter, brown sugar, and salt in a saucepan over medium heat. After the butter melts, let the mixture come to a boil and cook, stirring constantly for 2 minutes.
11-Remove the pan from the heat and: Remove the pan from the heat and slowly pour in the warm milk, stirring constantly. The mixture will bubble up to the top of the saucepan but if you pour it slowly and stir constantly, it won’t overflow.
12-Give the cream and egg mixture a: Give the cream and egg mixture a stir then slowly pour the cream mixture into the saucepan with the brown sugar.
13-Return the saucepan to the stove and: Return the saucepan to the stove and bring the mixture to a boil over medium-low. Stir continuously with a silicone or rubber spatula until the mixture begins to thicken.
14-Remove from the heat, add the butterscotch: Remove from the heat, add the butterscotch chips and stir until melted and smooth.
15-Pour the filling into the cooled pastry: Pour the filling into the cooled pastry crust and cool on a wire rack. Transfer the pie to the refrigerator and chill until firm, about 6 hours or overnight.
16-Serve with whipped cream: Serve with whipped cream.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 20 min
• Cook Time: 80 min
• Method: bake

Nutrition

• Serving Size: 1 serving
• Calories: 761 kcal
• Sugar: 21 g
• Sodium: 673 mg
• Fat: 62 g
• Saturated Fat: 33 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 251 mg