Cinnamon Butterscotch Pie

Decadent Cinnamon Butterscotch Pie: A Cozy Twist on a Classic

This Cinnamon Butterscotch Pie is a dessert lover’s dream, blending the warm flavors of cinnamon and the rich caramel notes of butterscotch. With a creamy, spiced filling nestled in a crunchy Biscoff cookie crust and topped with fluffy whipped cream, it’s perfect for fall gatherings or cozy evenings in. Here’s everything you need to bring this pie to life.

Cinnamon Butterscotch Pie Recipe

Prep Time: 30 minutes
Cooking Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours, 45 minutes
Calories: 380 kcal per slice
Servings: 10

Ingredients:

For the Base:

• 200g (about 26) Biscoff cookies
• 85g (6 tablespoons) unsalted butter, melted

For the Cinnamon Butterscotch Filling:

• 150g (3/4 packed cup) brown sugar
• 3 tablespoons water
• 1/2 teaspoon salt
• 120g (1/2 cup) heavy cream
• 480g (2 cups) whole milk
• 5 tablespoons cornstarch
• 4 large egg yolks
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Cream Topping:

• 180g (3/4 cup) heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8–1/4 teaspoon ground cinnamon (for dusting)

Directions:

1. Prepare the Crust:

• In a food processor, pulse the Biscoff cookies until you achieve fine crumbs.
• Add melted butter and pulse again until the mixture starts to hold together in clumps.
• Press this crumb mixture evenly into a pie pan, extending up the sides.
• Refrigerate the crust while you prepare the filling.

2. Make the Filling:

• Set aside the heavy cream. In a medium saucepan, whisk together brown sugar, water, and salt over medium heat.
• Bring the mixture to a boil without stirring, letting it cook for about 5 minutes until it darkens and takes on a caramelized aroma.
• In a separate bowl, whisk together the egg yolks, cornstarch, cinnamon, vanilla, and 1 tablespoon of the milk. Set aside the remaining milk for later.
• When the sugar mixture is caramelized, reduce the heat to medium-low. Slowly pour in the heavy cream while whisking continuously (the sugar may clump initially, but keep whisking until smooth).
• Gradually add the remaining milk, stirring to combine. Bring the mixture to a simmer.
• Remove 1/2 cup of the hot mixture and slowly whisk it into the egg mixture to temper the yolks. Carefully pour the tempered egg mixture back into the saucepan, whisking constantly.
• Cook over low heat, whisking continuously, until the filling starts to bubble and thicken. Continue whisking for an additional 1 1/2 minutes to ensure the filling is set. Stir in the butter until melted.

3. Assemble the Pie:

• Remove the crust from the refrigerator and pour in the butterscotch filling.
• For an extra smooth filling, strain the mixture through a sieve as you pour it into the crust.
• Cover the filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours or overnight to fully set.

4. Prepare the Whipped Cream Topping:

• When ready to serve, whip the heavy cream, powdered sugar, and vanilla extract in a medium bowl until soft peaks form.
• Spread the whipped cream over the chilled pie and dust lightly with ground cinnamon.

Tips for the Perfect Cinnamon Butterscotch Pie

• Chill Time: The filling needs ample time to set, so it’s best to make this pie a day ahead.
• Extra Smoothness: Straining the filling is optional, but it gives the pie an ultra-smooth, custard-like texture.
• Flavor Variations: Try adding a hint of nutmeg or cardamom to the filling for a unique flavor twist.

This Cinnamon Butterscotch Pie is a cozy, comforting dessert with layers of flavor and texture that are perfect for any fall occasion. Serve it with a hot cup of coffee or a chai latte for an indulgent treat. Enjoy the warmth of cinnamon and the richness of butterscotch with each delicious bite!

Cinnamon Butterscotch Pie

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• Author: Dulcia
• Total Time: 6 hours, 45 minutes
• Yield: 10 1x

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Description

This Cinnamon Butterscotch Pie brings all the warm, cozy flavors of autumn together in a rich, creamy dessert. A crisp Biscoff cookie crust forms the base, filled with a luscious butterscotch custard and finished with a light cinnamon-spiced whipped cream. With its deep caramel flavor and warm spices, this pie is perfect for holiday gatherings or a cozy night in.

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Ingredients

Scale 1x2x3x

Base:
200g (about 26) Biscoff cookies
85g (6 tablespoons) unsalted butter, melted
Cinnamon Butterscotch Filling:
150g (3/4 packed cup) brown sugar
3 tablespoons water
1/2 teaspoon salt
120g (1/2 cup) heavy cream
480g (2 cups) whole milk
5 tablespoons cornstarch
4 large egg yolks
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon unsalted butter
Cream Topping:
180g (3/4 cup) heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/8–1/4 teaspoon ground cinnamon (for dusting)

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Instructions

Prepare the Crust: In a food processor, pulse the Biscoff cookies until they form fine crumbs. Add melted butter and pulse again until the mixture holds together in clumps. Press the crumb mixture evenly into a pie pan, going up the sides. Refrigerate while you prepare the filling.
Make the Filling: Set aside the heavy cream. In a medium saucepan, whisk together brown sugar, water, and salt over medium heat. Bring to a boil without stirring and cook for about 5 minutes until the mixture darkens and smells caramelized.
In a separate bowl, whisk together egg yolks, cornstarch, cinnamon, vanilla, and 1 tablespoon of the milk. Set aside the remaining milk.
Once the sugar mixture is caramelized, reduce the heat to medium-low. Slowly pour in the heavy cream, whisking continuously until smooth (the sugar may clump, but keep whisking). Gradually add the remaining milk.
While stirring, bring the mixture to a simmer. Remove 1/2 cup of the hot mixture and slowly whisk it into the egg mixture to temper the yolks. Carefully pour the tempered egg mixture back into the saucepan, whisking constantly.
Cook over low heat, whisking continuously, until it starts to bubble and thicken. Continue whisking for an additional 1 1/2 minutes to ensure the filling sets properly. Stir in the butter until melted.
Assemble the Pie: Remove the crust from the fridge and pour in the butterscotch filling. For an extra smooth filling, strain the mixture through a sieve. Cover the filling with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 6 hours, or overnight.
Prepare the Whipped Cream Topping: When ready to serve, whip the heavy cream, powdered sugar, and vanilla in a medium bowl until soft peaks form. Spread over the chilled pie and dust with cinnamon.

• Prep Time: 30 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 380