Butterscotch Cinnamon Pie (No Bake) cover

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Butterscotch Cinnamon Pie (No Bake)

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Ingredients

Warning0 allergens identified

Butterscotch Cinnamon Pie (No Bake)

1 Pie crustunbaked

¼ cup Dark brown sugar

2 tablespoons All-purpose Flour

½ tbsp Salt

2 tablespoons Cornstarch

2 teaspoons Cinnamonground

2 cups Whole milk

3 Egg yolksroom temperature

¼ cup Unsalted butter

4 tablespoons Vanilla extract

Instructions

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Instructions

Begin by preheating your oven. Thaw the unbaked pie crust and roll it onto a 9-inch pie pan.

Next, follow the instructions on the pie crust packaging and bake until golden brown. Once done, set it aside while you prepare the pie filling.

In a small bowl, lightly beat your egg yolks and keep them aside.

Then, in a medium saucepan over medium-high heat, mix brown sugar, flour, cornstarch, salt, and cinnamon with two cups of whole milk.

Whisk everything together and cook until thickened. This may take up to 10-15 minutes depending on the heat level, so ensure that it is thick before moving to the next step.

Then, add a spoonful of the hot mixture to the egg yolks to temper them. Gradually whisk in the egg yolks to the saucepan and stir well.

Melt the butter, add vanilla extract, and continue cooking for another 5 minutes while stirring gently until its thick enough.

To make the pie, slowly pour the filling into a prepared pan and allow the pie to cool for at least 30 minutes. Once cooled, cover with plastic wrap and place in the fridge for at least 2 hours or overnight until you're ready to serve.

Before serving, add a dollop of whipped cream and a sprinkle of cinnamon to the pie for garnish.

Nutrition

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Tips & Tricks (5)

Brown Your Butter First 🧈
Toast the unsalted butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma before incorporating it into your butterscotch filling—this deepens the caramel flavor dramatically.
Temper Your Egg Yolks Properly 🥚
Slowly whisk hot butterscotch mixture into beaten egg yolks while whisking constantly, then return to heat briefly—this prevents scrambling and creates a silky, luxurious custard texture.
Chill Your Filling Completely ❄️
Refrigerate the butterscotch filling for at least 4 hours (preferably overnight) before pouring into the crust to ensure it sets properly and achieves the ideal creamy consistency without watering down.
Bloom Your Cornstarch with Milk 💧
Mix cornstarch with a small amount of cold milk to create a smooth slurry before adding to hot liquid—this prevents lumps and ensures a silky, lump-free filling every time.
Layer Your Cinnamon Strategically ✨
Dust cinnamon on both the pie crust bottom and swirl it into the filling itself for balanced flavor distribution, then top with a final cinnamon sprinkle just before serving for enhanced aroma and visual appeal.