This butterscotch cinnamon pie is gooey, perfectly sweet and delicious and made with a crunchy phyllo dough crust. It’s topped with whipped cream and cinnamon. It’s the perfect holiday dessert!
This cinnamon butterscotch pie is a showstopper. It’s made with layers of crispy phyllo dough coated with butter and cinnamon sugar. It is filled with a gooey butterscotch cinnamon filling and topped with homemade whipped cream.
I’m a big fan of both cinnamon and butterscotch. They are both warm, delicious flavors. They taste amazing together!
For more delicious recipes, try my butterscotch cupcakes, coconut butterscotch bars and these phyllo dough apple turnovers.
WHY YOU WILL LOVE THIS RECIPE
- The phyllo dough is store bought. It doesn’t get easier than that!
- The flaky, crispy and buttery layers of the phyllo dough is incredibly delicious.
- You can use a homemade or store bought pie crust in place of phyllo if you like.
- The warm flavor and gooey texture of the filling will keep you coming back for more.
- Top the pie with homemade whipped cream. It comes together in about 3 minutes and adds the perfect finishing touch!
Below is some useful information about some of the ingredients for this butterscotch cinnamon pie recipe . See the recipe card for the full list of ingredients.
- Phyllo dough: Phyllo dough consists of very thin, delicate layers of dough. It’s most commonly known for making baklava. I use store bought phyllo Each sheet of phyllo is brushed with butter and sprinkled with cinnamon sugar.
- Brown sugar: Brown sugar is used to make the sweet butterscotch filling. I prefer dark brown sugar. Make sure your brown sugar is fresh.
- Cinnamon: You’ll add 2 teaspoons of cinnamon to the homemade butterscotch. It adds such a warm flavor! I like to dust the whipped cream with cinnamon as well!
- Milk: Use 2 cups of whole milk. I wouldn’t recommend using low fat for this recipe. It might affect the consistency of the butterscotch.
- Egg yolks: Use 3 large room temperature egg yolks.
- Butter: Use unsalted butter, room temperature butter.
- Vanilla and salt: Vanilla and salt add extra flavor.
- Heavy cream: Use cold heavy cream for the whipped cream.
SUBSTITUTIONS & VARIATIONS
- Milk: For an even richer flavor, use heavy cream in place of milk. You can also one cup milk plus one cup heavy cream.
- Phyllo dough: Use a homemade or store bought pie crust in place of phyllo dough.
Below are instructions for making this cinnamon butterscotch pie. Please see recipe card below for complete directions and list of ingredients. The butterscotch filling is adapted from this delicious Butterscotch Pie recipe from Taste of Home.
Step One: Prepare the crust. Prepare a single layer homemade or store bought pie crust or make the phyllo crust.
To make the phyllo dough crust, brush one sheet with butter. Sprinkle cinnamon sugar on top. Lay another sheet of phyllo dough sideways on top and sprinkle with cinnamon sugar. Continue layering phyllo dough sheets. Alternate directions lengthwise, sideways and diagonal with each layer. Brush each layer with butter and sprinkle with the cinnamon sugar. Repeat until you have a stack of 8 sheets.
Step Two: Bake the crust. Place the stack of phyllo onto your pie plate. Scrunch up the sides a bit to form the edges of the crust. Bake until crisp and golden, about 20 minutes. Place pan on a wire rack and allow to cool.
Step Three: Melt the butter. Melt the butter in a medium saucepan.
Next, remove pan from heat. Whisk in the flour. Then, stir in the sugars, cinnamon and salt and return pan to heat.
Step Four: Stir in the milk. Stir in the milk. Stir gently while you cook the mixture on medium high heat until mixture has thickened. Reduce heat to medium and cook another two minutes.
Step Five: Temper the egg yolks. Stir 3/4 cup of the thickened mixture into the egg yolks. Pour the egg yolk mixture into the pot and gently boil the mixture for another three more minutes. Remove from heat and stir in the vanilla.
Step Six: Pour the filling into the crust. Pour the filling into the cooled crust. Refrigerate three hours before serving.
Step Seven: Make the whipped cream. Once the pie has chilled and you’re ready to serve it, make the whipped cream. Pour the heavy cream, powdered sugar and vanilla in the bowl and whip on medium high until it reaches medium peaks.
Step Eight: Enjoy! Top the entire pie with whipped cream and dust with cinnamon. You can also serve the whipped cream alongside individual slices.
Hint: Measure out all your ingredients for the crust and the filling BEFORE starting the recipe. You won’t have time to stop and look for ingredients once you begin making the butterscotch filling!
Tip #1: Thaw the phyllo dough in the fridge. Phyllo dough is stored in the freezer. It can be thawed in the fridge or at room temperature. I put mine in the fridge to thaw the day/night before I need it.
Tip #2: Keep the phyllo covered. Phyllo dough dries out quickly when it’s exposed to air. I cover my phyllo covered with a kitchen towel as soon as I open it and spread it out. Keep the phyllo covered as much as possible.
Tip #3: It’s okay if phyllo dough tears a little. Phyllo dough is delicate. Handle it gently but don’t worry if it rips a little. We are layering it, so a few rips here and there are fine!
Tip #4: Measure your ingredients and take out equipment. This is my most important tip for both the phyllo crust and butterscotch filling! Measure out all your ingredients and set them next to the stove before you begin making the filling. Also, have all your ingredients and equipment on the counter before you unwrap the phyllo.
Tip #5: Top with cinnamon. I like to dust the whipped cream with cinnamon. It adds flavor, looks pretty and hints at the flavor of the pie!
MORE RECIPES YOU WILL LOVE
Butterscotch Cinnamon Pie
- 8 sheets of phyllo dough
- 1/2 cup 113 grams unsalted butter, melted
- 2 1/2 tablespoons granulated sugar optional
- 3/4 teaspoon cinnamon optional
FOR THE BUTTERSCOTCH CINNAMON PIE FILLING
- 1 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 6 tablespoons all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups whole milk substitute heavy cream or use one cup milk and one cup heavy cream
- 3 large egg yolks room temperature
- 6 tablespoons unsalted butter room temperature
- 1 3/4 teaspoons vanilla extract
FOR THE TOPPING
- a dusting of cinnamon optional
- whipped cream homemade or store bought
FOR THE WHIPPED CREAM
- 1 cup heavy cream cold
- 1-2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 F. In a small bowl, mix the sugar and cinnamon together with a fork. In another small bowl, melt the butter. Place the cinnamon sugar, the melted butter, and a pastry brush next to your work service.
- Remove the thawed phyllo dough from the plastic and lay it flat. Cover it with a towel. (Phyllo dough dries out quickly, so you'll want to keep it covered as you work).
- Carefully place one sheet of phyllo dough on a clean workspace. Brush it with butter.
- Sprinkle about a teaspoon of the sugar cinnamon evenly over the phyllo dough.
- Lay another sheet of phyllo dough sideways on top of the buttered sheet. Sprinkle with another teaspoon of cinnamon sugar. Continue layering phyllo dough sheets making sure to alternate directions as you layer them (lengthwise, sideways and diagonal), brush with butter and sprinkle with the cinnamon sugar. Repeat until you have a stack of 8 sheets.
- Carefully lift the stack of phyllo on to the pie plate. Carefully press it into the bottom and up the sides of the plate. Fold in the edges to form the edges of the crust. Bake until crust is crisp and golden, about 20 minutes. Place pan on a wire rack and allow to cool completely. (The baked crust is best enjoyed the same day, but can also be wrapped and stored at room temperature up to 1 day.
BUTTERSCOTCH CINNAMON PIE FILLING
- Place the egg yolks in a medium sized heat proof bowl. Set aside. Measure out the rest of the ingredients and set them next to your stove.**
- In a medium saucepan over medium heat, melt the butter.
- Remove pan from heat and whisk in the flour. Stir in the sugars, cinnamon and salt and return pan to heat.
- Stir in the milk and or heavy cream and and cook the mixture on medium high heat until mixture has thickened. Reduce heat and cook another 2 minutes.
- Remove pan from heat. Stir about 3/4 cup of the thickened mixture into the egg yolks. Pour the egg yolk mixture into the pan and stir while gently boilingl the mixture for 2 more minutes.
- Remove from heat and stir in the vanilla.
- Carefully pour the mixture into the cooled crust. Refrigerate 3 hours before serving. Once the pie is ready, top with whipped cream and enjoy!
FOR THE WHIPPED CREAM
- If possible, place the bowl of your electric mixer and the beaters or whisk attachment in the fridge or freezer for fifteen minutes. Pour the heavy cream, powdered sugar and vanilla in the bowl and whip on medium high until it reaches medium peaks. Dollop over the pie or serve alongside the pie.
Festive and Delicious!
That it sure is! Thank you :):)