Butterscotch Cinnamon Pie

Ingredients

Pick up these ingredients from your local grocery store.

Graham Cracker Crust 

• Graham cracker crumbs - You can buy any brand of graham crackers.
• Kosher salt - Kosher salt is best for cooking and baking because it has no additives for anti-caking.
• Cinnamon - Use the best cinnamon you can find, or at least make sure your bottle isn't expired.
• Butter - Unsalted butter is best so you can control the salt levels in your pie.

Butterscotch Filling

• Egg yolks - No need to use the whole egg in this recipe. The yolks will thicken the custard.
• Sugar - Use granulated cane sugar.
• Heavy cream - Heavy cream gives this custard a luxurious smooth texture.
• Brown sugar - Brown sugar is the key to the butterscotch flavor.
• Milk - Whole milk is best for the additional fat.
• Corn starch - Corn starch helps thicken the sauce to make the pie filling.
• Vanilla extract - Use pure vanilla extract, not imitation. You can also use the insides of a whole vanilla bean if you have one on hand.
• Kosher salt - A little salt enhances the flavors and balances the sweetness.
• Butter - Use the freshest unsalted butter you can find for the best flavor.

Cinnamon Whipped Cream 

• Cool whip - Buy the frozen container from the grocery store.
• Cinnamon - Cinnamon gets mixed into the cool whip. A little cinnamon sprinkled on top is a pretty garnish too.
• Graham crackers - Crush the graham crackers in a bag and sprinkle them on top of the whipped cream.

Equipment 

You don't need any special equipment for this pie. Here is what I use in my own kitchen.

• Pie pan - This pie pan is perfect for this dish. 
• Food processor - You'll need a food processor to blend the graham crackers for the crust.     
• Sauce pots - Use heavy bottom pans, so the sauce doesn't burn.
• Whisk - Any type of sturdy whisk will work.
• Medium heat-proof bowls - You'll need some bowls that are heat resistant that you can use for the hot milk mixture.  
• Fine mesh strainer - Straining the filling will remove any caramel lumps that might not have been whisked all the way in. This will make your pie smooth and creamy.  

Expert Tips

Take a look at these tips and tricks to make this delicious pie even tastier.

• High-quality ingredients make all the difference. Try to get the freshest eggs and pure vanilla extract, and ensure none of your other ingredients have expired.
• Tempering eggs is easy once you've tried it. The key to not making scrambled eggs is to pour a small amount of the hot liquid into the bowl with the eggs and whisk quickly. Continue doing this a couple of times until the egg mixture temperature has normalized. It's best to use room-temperature eggs here.
• Bake the pie crust for 10 minutes and allow it to cool before pouring in the hot butterscotch pudding.
• Be sure to refrigerate overnight to set the pie. This will make it easier to cut.
• Use heavy cream and whole milk, and not less-fat milk. The fat content in the milk helps the pudding mixture to set.
• If the sauce seems too loose when in the pan, don't worry, it will thicken as it cools.
• Watch your butterscotch mixture closely. It can burn easily if you have the heat too high. Once the sugar and water mixture starts browning, it goes quickly so don't walk away.

Substitutions

These substitutions are great if you want to make a small change to this pie. Otherwise, it's perfect exactly as it is!

• Use pre-made pie crust instead of graham cracker crust.
• Add other spices like nutmeg, allspice, clove, or cardamom.
• Sprinkle with shaved chocolate, toasted coconut flakes, or crushed graham crackers.
• Make your own whipped cream by whipping heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Serving butterscotch cinnamon pie 

This brown sugar pie should be served for every holiday! It's a delicious recipe that you can whip up and have ready to go for Thanksgiving, Christmas, Easter, or other holiday parties.

These other traditional pies are also amazing options that pair well with this cinnamon butterscotch pie, including Southern Pecan Pie, Southern Sweet Potato Pie, Perfectly Spiced Pumpkin Pie, or Best Dutch Apple Pie Recipe. I love to have a variety at the dessert table!

How to make butterscotch cinnamon pie

The steps to make this simple butterscotch cinnamon pie recipe are easy to follow. You can see the full recipe in the recipe card below.

Making the Crust

Preheat the oven to 350°F.

Blend the graham crackers in a food processor until you have a fine crumb.

Whisk the graham cracker crumbs, salt, and cinnamon in a medium bowl. Pour in the melted butter and mix thoroughly.

Press the crumb mixture into the bottom and up the sides of a pie dish, then bake for 10-12 minutes until the crust is golden brown. Allow the crust to cool on a wire rack.

Making the Butterscotch Filling

Whisk the egg yolks in a medium bowl, then set aside.

Combine the sugar and water together in a medium sauce pot and stir gently. Cook over medium-high heat without stirring for about 10 minutes, swirling the pot occasionally.

The mixture will turn an amber color. Be sure to watch it closely, so it doesn't burn. Remove the pot from the heat immediately when you have a dark golden brown or amber color, then stir in the cream until combined. 

Whisk brown sugar, milk, cornstarch, vanilla, and salt in a medium saucepan over medium-low heat until boiling, and then remove the pan from the heat.

Add a small amount of the hot butterscotch mixture to the egg yolks while whisking constantly. Repeat, then add the egg yolk mixture into the butterscotch mixture while continuing to whisk.

Heat the mixture over medium heat until it simmers. The mixture should be slightly thickened. Remove from the heat and whisk in the butter. 

Strain the mixture through a fine mesh strainer into a medium heat-proof bowl for just the right consistency. Allow the hot liquid to cool slightly.

Pour the mixture into the cooled pie crust, then refrigerate overnight.

Making the Cinnamon Whipped Cream

Whisk the cool whip and cinnamon together, then top the fully chilled pie. Sprinkle crumbled graham crackers on top of the whipped cream for a garnish, and serve.

Storage

Refrigerate: Store leftover pie, covered with plastic wrap, in the fridge for up to five days. You can also remove the pie from the dish into an airtight container to save space in the fridge.

Reheat: This pie is meant to be eaten cold, not room temperature or warm, so there's no need to reheat it.

FAQs

What is butterscotch pie made of?

This pie is made with a graham cracker crust, butterscotch pie filling, and topped with whipped cream.

The pie filling is made with granulated sugar, water, brown sugar, butter, heavy cream, egg yolks, pure vanilla extract, corn starch, milk and salt.

Can I freeze butterscotch pie?

It's not a good idea to freeze butterscotch-cinnamon pie because the custard filling texture can be grainy when thawed.

What is butterscotch?

Browning granulated sugar and water gives a unique caramel-like or butterscotch flavor. The combination of brown sugar, melted butter, and heavy cream also make a sauce that's similar to caramel but easier to make.

For a more in-depth look at butterscotch, take a peek at What is butterscotch.  

What does butterscotch taste like?

Butterscotch tastes like caramel, but it's generally sweeter and softer. It's got the flavor or caramelized sugar, molasses and butter.

Then mixed with cream to mellow it out a bit.