CRUST*

1. 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. 
2. 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). 
3. Carefully place one sheet of phyllo dough on a clean workspace. Brush it with butter.
4. Sprinkle about a teaspoon of the sugar cinnamon evenly over the phyllo dough.
5. 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.
6. 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

1. 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.**
2. In a medium saucepan over medium heat, melt the butter.
3. Remove pan from heat and whisk in the flour. Stir in the sugars, cinnamon and salt and return pan to heat.
4. 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. 
5. 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.
6. Remove from heat and stir in the vanilla.
7. 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

1. 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.