Butterscotch Cinnamon Pie

5 from 1 vote

Butterscotch Cinnamon Pie is made with an easy phyllo dough crust, butterscotch cinnamon pie filling, and is topped with fresh whipped cream!

Prep Time40

Cook Time30

Chill Time3

Total Time4 10

Course: Pie

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 395kcal

Author: Natalie

Ingredients

Phyllo Dough Crust

8 sheets phyllo dough see notes section below for different crust options
1/2 cup unsalted butter melted
2 1/2 tablespoons granulated sugar optional
3/4 teaspoon cinnamon optional

Butterscotch Cinnamon Pie Filling

1¼ cups dark brown sugar packed
¼ cup granulated sugar
6 tablespoons all purpose flour
½ teaspoon salt
2 teaspoons cinnamon
2 cups whole milk room temperature, or swap in 2 cups heavy cream or use 1 cup milk and 1 cup heavy cream
3 large egg yolks room temperature
6 tablespoons unsalted butter room temperature
2 teaspoons vanilla extract

Whipped Cream (optional)

1 cup heavy cream cold
1-2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

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 workspace.
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 cinnamon sugar 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

Important-before you start cooking, measure out all filling ingredients and place them next to your stovetop. This recipe moves quickly once the butter melts, and you won’t have time to stop and measure later.
Place the egg yolks in a medium sized heat proof bowl. Set bowl next to the stovetop.
In a medium saucepan over medium heat, melt the butter.
Remove pan from heat and whisk in the flour. Whisk in the brown sugar, granulated sugar, cinnamon and salt. Return pan to heat.
Slowly whisk in the warm milk/cream mixture. Cook over medium-high heat, whisking constantly, for 4–6 minutes, until the mixture thickens and begins bubbling. Reduce heat to low and cook for 2 minutes, stirring with a rubber spatula to prevent scorching.
Remove pan from heat. Slowly whisk ½ cup of the hot mixture into the egg yolks to gently warm them, then pour the yolk mixture back into the saucepan. Cook while gently boiling for 2 more minutes, stirring constantly.
Remove from heat and stir in the vanilla.
Carefully pour the mixture into the fully cooled crust. Refrigerate 3 hours before serving. Top the pie with whipped cream or sprinkle with flaky sea salt if you prefer it wihout cream. Add either topping just before serving (or enjoy without a topping!)

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.

Notes

Crust Options: Instead of a phyllo crust, bake a single pie crust (homemade or store-bought), a graham cracker crust, gingersnap, or Biscoff cookie crust (recipe below). Allow crust to cool completely before making the filling.

Biscoff crust recipe: Ingredients: 32 Biscoff cookies, finely crushed (250 g); 5 tbsp unsalted butter, melted (70 g); pinch of salt; ¼ tsp cinnamon (optional) Instructions: Preheat oven to 350°F. Stir together crumbs, salt, and cinnamon. Stir in butter til crumbs well coated and mixture looks like wet sand. Press the crumb mixture into the 9-inch pie dish using the bottom of a measuring cup until it holds its shape but isn’t packed too tightly. Bake 8–10 minutes until lightly browned and fragrant. Allow to cool completely on a wire rack before adding filling.

Read recipe through! It's very important to read through the instructions over before you start. The recipe isn’t difficult, but it’s a little different than other pies. Reading ahead helps you prep ingredients and know what to expect.

Prepare your ingredients! It's also very important to measure out all filling ingredients and place them next to your stovetop before you begin. Once you start making the filling, you won’t have time to stop and measure.

Whipped Cream & Topping (optional): Top the pie with homemade or store bought whipped cream or sprinkle the pie with flaky sea salt instead of topping with whipped cream. Add either topping just before serving.

Slicing: Use a sharp chef’s knife to slice. Lightly spray it with nonstick baking spray or wipe it with a little oil before slicing. Wipe the knife clean between cuts for neat slices.

Storage: Store pie in an airtight container in the fridge.

The butterscotch filling is adapted from the Butterscotch Pie recipe from Taste of Home.

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