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A slice of Butterscotch Cinnamon Pie with whipped topping and cinnamon crumbs on a black plate. A fork with the end piece of the pie on it next to the slice.

Butterscotch Cinnamon Pie

Krista Stechman
Butterscotch Cinnamon Pie with graham crust, homemade butterscotch filling and cinnamon whipped cream is the perfect fall and holiday dessert!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dessert
Cuisine american
Servings 12 people
Calories 304 kcal

Equipment

Ingredients
  

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • ½ tsp kosher salt
  • ¼ tsp cinnamon
  • ½ cup unsalted butter melted

Butterscotch Filling

  • 5 egg yolks
  • ¾ cup sugar
  • ¼ cup water
  • ¼ cup heavy cream
  • ¼ cup brown sugar
  • 2½ cups milk
  • 4 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • ½ tsp kosher salt
  • 3 tablespoon unsalted butter

Cinnamon Whipped Cream

  • 8 oz cool whip
  • ¼ tsp cinnamon
  • 1 tablespoon graham cracker crumbled, for garnish

Instructions
 

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. Add 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 crust is golden brown. Allow crust to cool on a wire rack

Making the Butterscotch Filling

  • Whisk the egg yolks in a medium bowl then set aside
  • Combine the granulated sugar and ¼ cup of water together in a medium sauce pot and stir gently. Cook over medium 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. Set aside
  • Whisk brown sugar, milk, cornstarch, vanilla and salt in a medium sauce pot over medium heat until boiling. Turn off the heat and add the butterscotch
  • Add ¼ cup of the hot butterscotch mixture to the egg yolks while whisking constantly. Repeat that 4 more times then add the egg yolk mixture into the butterscotch mixture while whisking constantly
  • Heat the mixture over medium heat until it simmers while whisking constantly. Mixture should be slightly thickened. Remove from heat and whisk in the butter
  • Strain the mixture through a fine mesh strainer into a medium heat proof bowl
  • 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 fully chilled pie. Sprinkle crumbled graham cracker on top of whipped cream for garnish and serve.

Nutrition

Calories: 304kcalCarbohydrates: 33gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 124mgSodium: 289mgPotassium: 135mgFiber: 0.4gSugar: 25gVitamin A: 621IUVitamin C: 0.03mgCalcium: 111mgIron: 1mg
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