A unique and festive butterscotch cinnamon pie made with a phyllo dough crust and topped with whipped cream and cinnamon!
This butterscotch cinnamon pie is unlike any pie you’ve ever had! It’s made with layers of phyllo dough coated with butter and cinnamon sugar, filled with a homemade butterscotch cinnamon filling and topped with whipped cream.
I love anything with butterscotch! One of my favorite butterscotch treats are these tender, delicious butterscotch cupcakes made with a baked in cream cheese filling. I also must mention these delectable coconut butterscotch bars and these sweet and irresistible peanut butter butterscotch bars!
If you haven’t tried butterscotch with cinnamon before, you are in for a treat. They are both such warm flavors and they taste amazing together!
PARTS OF THIS BUTTERSCOTCH CINNAMON PIE
- Phyllo dough crust: Phyllo dough is most commonly known for making baklava. Each sheet of phyllo is brushed with butter and sprinkled with cinnamon sugar. It is so easy to make and bakes up into such a crispy, delicious crust!
- Butterscotch cinnamon pudding filling: This sweet, decadent butterscotch filling is made with butter, brown sugar and cinnamon. The added cinnamon flavor goes so well with the cinnamon sugar sprinkled on the phyllo dough! If you love caramel and dulce de leche, you’ll love this cozy butterscotch filling!
- Homemade whipped cream: This fresh whipped cream comes together in minutes and adds the perfect finishing touch! I like to sprinkle mine with cinnamon to hint at the flavor of the pie!
INSPIRATION FOR THIS RECIPE
After graduate school, I taught English in Morocco. This was around the time I started to get interested in cooking and was lucky to learn how to cook there!
One of my favorite Moroccan dishes to this day is chicken bstilla. It’s made with layers of buttered phyllo dough and sprinkled with lots of cinnamon and powdered sugar. It’s filled with a cinnamon flavored chicken and egg filling and is just heavenly!
I had a feeling a buttery cinnamon sugar phyllo crust would be an amazing pie crust and it sure is! Being that I’m a big fan of both cinnamon and butterscotch I decided to mix the flavors for the filling! The butterscotch filling is adapted from this delicious Butterscotch Pie recipe from Taste of Home.
CAN YOU USE PHYLLO DOUGH FOR PIE CRUST?
Yes! You can and should absolutely use phyllo dough as a pie crust! It’s so easy to assemble and results in a perfectly crispy and flaky crust!
TIPS FOR MAKING A PHYLLO PIE CRUST
- Thaw it in the fridge. Phyllo dough is stored in the freezer. It can be thawed in the fridge or at room temperature. I prefer to thaw mine in the fridge and typically put it in the fridge the day/night before I want to use it.
- Keep the phyllo covered. Phyllo dough dries out quickly when it’s exposed to air. I like to cover my phyllo covered with a towel as soon as I open it and spread it out. Take the towel off only to grab a sheet then cover it back up.
- It’s okay if phyllo dough tears a little. Phyllo dough is thin and delicate. You’ll want to handle it gently but don’t worry if it rips a little as you pick it up or brush it with butter. We are layering it, so a few rips here and there are fine!
HOW TO MAKE THE PHYLLO DOUGH CRUST
- Brush one sheet of phyllo dough with butter. Sprinkle some cinnamon sugar over the phyllo dough. Lay another sheet of phyllo dough sideways on top and sprinkle with 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.
- Place the stack of phyllo onto your pie plate. Scrunch up the sides a bit 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.
HOW TO MAKE BUTTERSCOTCH CINNAMON PIE
- Make the phyllo dough crust. See steps above and in the recipe below.
- Melt the butter. Place butter in a medium saucepan and melt it.
- Whisk in flour. Remove the pan from heat and whisk in flour. Stir in the sugars, cinnamon and salt and return pan to heat.
- Stir in the whole milk and/or heavy cream. Stir in the milk and or heavy cream and cook the mixture on medium high heat until mixture has thickened. Reduce heat and cook another two minutes.
- Temper the egg yolks. Stir 1/2 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. Pour the mixture into the cooled phyllo crust. Refrigerate three hours before serving. Once the pie is ready, top with whipped cream and enjoy!
HOMEMADE WHIPPED CREAM TOPPING
This pie has a delicious crust and filling but is made even more wonderful with homemade whipped cream! Store bought whipped cream works fine, but from scratch only takes three ingredients and a few minutes!
INGREDIENTS FOR WHIPPED CREAM
- Heavy cream
- Powdered sugar
- Vanilla extract
HOW TO MAKE 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.
I will end here with a picture of a slice of butterscotch cinnamon pie and the recipe! It’s creamy and sweet and is a festive, show-stopping dessert.
Print
Butterscotch Cinnamon Pie
- Prep Time: 40 minutes
- Time to chill: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: One 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
Butterscotch Cinnamon Pie is made with an easy phyllo dough crust, butterscotch cinnamon pie filling, and is topped with fresh whipped cream!
Ingredients
FOR THE PHYLLO DOUGH CRUST
- 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
Instructions
FOR THE PHYLLO DOUGH CRUST
- 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.)
FOR THE BUTTERSCOTCH CINNAMON PIE FILLING
- In a medium saucepan, 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 two minutes. Stir 1/2 cup of the thickened mixture into the egg yolks. Pour the egg yolk mixture into the pan and gently boil the mixture for another three more minutes. Remove from heat and stir in the vanilla. Pour the mixture into the cooled phyllo crust. Refrigerate three 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 :):)