Irresistible Cinnamon Butterscotch Pie Recipe for Sweet Moments

Cinnamon butterscotch pie whispers tales of cozy kitchen memories and sweet, nostalgic comfort.

Warm spices dance through layers of rich, golden filling, creating a dessert that feels like a warm embrace.

Buttery and smooth, this classic pie reinvents simple ingredients into a spectacular culinary experience.

Delicate notes of caramelized sugar weave perfectly with aromatic cinnamon, promising a sensory journey for anyone who loves indulgent desserts.

Bakers of all skill levels can master this delightful treat with ease and confidence.

Crisp pastry cradles a luscious interior that melts deliciously on your tongue, inviting pure enjoyment.

The magic happens when traditional techniques meet irresistible flavor combinations.

Cinnamon Butterscotch Pie with Deep Fall Flavor

• Craft a Caramel Dream: This butterscotch pie delivers an irresistible depth of flavor through carefully caramelized brown sugar, creating a rich, complex taste that transforms ordinary dessert into an extraordinary experience.
• Master Elegant Technique: The recipe showcases professional cooking methods like tempering eggs and creating smooth caramel, allowing home bakers to develop sophisticated culinary skills with clear, approachable step-by-step instructions.
• Comfort Meets Complexity: Combining the warmth of cinnamon with the sweet indulgence of butterscotch, this pie offers a perfect balance between nostalgic comfort and gourmet sophistication, making it ideal for special gatherings or weekend treat moments.

Everything You’ll Need for Butterscotch Cinnamon Pie

• Biscoff Cookies: Classic cookie with a spiced flavor that creates a rich, crumbly base for the pie.
• Unsalted Butter: Helps bind the cookie crumbs and adds a smooth, rich texture to the crust.

• Brown Sugar: Provides deep caramel flavor and sweetness essential to butterscotch.
• Water: Helps dissolve and caramelize the sugar for the base of the filling.
• Salt: Enhances and balances the sweet caramel flavors.
• Heavy Cream: Adds richness and creates a smooth, creamy texture to the filling.
• Milk: Helps adjust the consistency and smoothness of the butterscotch filling.
• Egg Yolks: Provides structure and helps thicken the filling.
• Cornstarch: Acts as a thickening agent to set the pie filling.
• Ground Cinnamon: Adds warm, spicy notes that complement the butterscotch flavor.
• Vanilla Extract: Enhances and deepens the overall flavor profile.
• Unsalted Butter: Adds richness and glossy finish to the filling.

• Heavy Cream: Creates a light, fluffy whipped topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Vanilla Extract: Adds subtle flavor to the whipped cream.
• Ground Cinnamon: Provides a final aromatic garnish on top of the pie.

Instructions to Make Cinnamon Butterscotch Pie

Step 1: Crush Cookie Base

Grab a food processor and transform Biscoff cookies into fine crumbs. Drizzle melted butter and pulse until mixture clumps together. Press the crumbly blend into a pie pan, covering bottom and sides evenly. Slide into refrigerator while preparing filling.

Step 2: Create Caramel Foundation

• Brown sugar
• Water
• Salt

Heat over medium flame, bringing to boil without stirring. Let mixture darken and develop rich caramel aroma for approximately 5 minutes.

Step 3: Prepare Egg Mixture

• Egg yolks
• Cornstarch
• Ground cinnamon
• Vanilla extract
• Small splash of milk

Step 4: Blend Caramel Cream

Lower heat, slowly pour heavy cream into caramel base. Whisk continuously until silky smooth. Gradually incorporate remaining milk, stirring constantly.

Step 5: Temper Egg Blend

Extract 1/2 cup hot mixture and slowly integrate into egg blend. Pour tempered eggs back into saucepan, whisking vigorously.

Step 6: Cook Filling

Simmer over low heat, whisking until mixture bubbles and thickens. Continue stirring for additional 90 seconds. Fold in butter until melted.

Step 7: Assemble Pie

Remove chilled crust and pour butterscotch filling. Optional: Strain through fine sieve for ultra-smooth texture. Cover surface with plastic wrap and refrigerate 6-8 hours.

Step 8: Crown With Whipped Topping

Whip cream with powdered sugar and vanilla until soft peaks form. Spread generously over chilled pie. Dust lightly with cinnamon for elegant finish.

Tips for a Creamy Butterscotch Filling

• Craft a Crumbly Crust: Use Biscoff cookies at room temperature for easier processing and ensure they're finely ground to create a compact, even crust base.
• Master Caramelization: Watch the sugar mixture closely during boiling; color changes quickly from golden to burnt, so use medium heat and avoid stirring.
• Temper Eggs Perfectly: Pour hot liquid slowly into egg mixture while whisking constantly to prevent scrambling and create a smooth, silky filling.
• Prevent Lumpy Filling: Strain the butterscotch mixture through a fine-mesh sieve to eliminate any potential cornstarch or egg bits for a velvety texture.
• Whip Cream Like a Pro: Chill the bowl and whisk beforehand to help heavy cream whip faster and achieve more stable, fluffy peaks.

Storage Guide for Cinnamon Butterscotch Pie

• Refrigerate: Cover the pie with plastic wrap or aluminum foil, storing in the refrigerator for up to 3-4 days. Keep away from strong-smelling foods to preserve the delicate butterscotch flavor.
• Freeze: Wrap the pie tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Store for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Enjoy the pie chilled, as reheating can compromise the texture of the whipped cream and filling. Let sit at room temperature for 10-15 minutes before serving to enhance the butterscotch flavors.

What Goes Well with Butterscotch Pie

• Pair with Warming Whiskey: A smooth bourbon or scotch complements the rich butterscotch flavor, cutting through the sweetness with its robust caramel undertones.
• Serve Alongside Spiced Coffee: A hot cappuccino or latte with a sprinkle of cinnamon echoes the pie's warm spice profile and balances its creamy texture.
• Complement with Vanilla Bean Ice Cream: A scoop of cold, creamy vanilla ice cream provides a delightful temperature contrast and enhances the butterscotch's deep caramel notes.
• Match with Nutty Dessert Wine: A tawny port or sweet sherry brings out the pie's complex butterscotch and cinnamon flavors, creating a luxurious dessert experience.

Variations to Switch Up Your Cinnamon Butterscotch Pie

• Nutty Butterscotch Crunch: Add chopped pecans or almonds to the Biscoff cookie crust for extra texture and nutty flavor. Sprinkle additional toasted nuts on top of the whipped cream for a delightful crunch.
• Salted Caramel Butterscotch Fusion: Drizzle homemade salted caramel sauce over the whipped cream topping. Sprinkle flaky sea salt on top to enhance the butterscotch's rich caramel notes.
• Chocolate Butterscotch Swirl: Mix melted dark chocolate into half of the butterscotch filling before pouring into the crust. Create a marbled effect by gently swirling the two fillings together with a knife.
• Spiced Rum Butterscotch Upgrade: Add a tablespoon of dark rum to the filling for a sophisticated adult version. Garnish with a light dusting of freshly grated nutmeg alongside the cinnamon for an extra warming touch.

Cinnamon Butterscotch Pie Recipe

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• Total Time: 45 minutes
• Yield: 8 1x

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Description

Rich cinnamon butterscotch pie delivers a symphony of sweet, warm flavors that dance across your palate. Creamy butterscotch nestled in a flaky crust promises comfort and indulgence you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Base:

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

Filling Ingredients:

• ¾ packed cup (150 grams) brown sugar
• ½ cup (120 grams) heavy cream
• 2 cups (480 grams) whole milk
• 4 large egg yolks
• 5 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 3 tablespoons water
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Cream Topping:

• ¾ cup (180 grams) heavy cream
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract
• 1/8–¼ teaspoon ground cinnamon (for dusting)

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Instructions

1. Crush Biscoff cookies into fine, uniform crumbs using a food processor, ensuring no large chunks remain.
2. Mix cookie crumbs with melted butter until the mixture coheres and appears moist, then firmly press into a pie pan, creating an even layer that extends up the sides.
3. Chill the prepared crust while constructing the filling.
4. Combine brown sugar, water, and salt in a saucepan, heating over medium temperature without stirring until the mixture transforms into a deep, caramel-like shade with a rich, aromatic profile.
5. Whisk egg yolks with cornstarch, cinnamon, vanilla, and a portion of milk in a separate bowl, creating a smooth, unified mixture.
6. Gradually incorporate heavy cream into the caramelized sugar, whisking persistently to prevent clumping and achieve a silky consistency.
7. Introduce remaining milk and continue stirring until the mixture reaches a gentle simmer.
8. Temper the egg mixture by slowly introducing a portion of the hot liquid, then carefully reintegrate the entire egg blend into the saucepan.
9. Maintain low heat, continuously whisking until the filling thickens and begins to bubble, ensuring complete incorporation and smooth texture.
10. Remove from heat and fold in butter until fully melted and integrated.
11. Strain the butterscotch filling through a fine-mesh sieve for ultimate smoothness, then pour into the chilled crust.
12. Cover the surface directly with plastic wrap to prevent skin formation and refrigerate for a minimum of 6 hours.
13. Before serving, whip cream with powdered sugar and vanilla until soft peaks develop.
14. Spread the whipped cream over the chilled pie and dust with a light sprinkle of cinnamon for a finishing touch.

Notes

• Achieve the perfect cookie crust by pulsing Biscoff cookies until they form fine, uniform crumbs that bind well with melted butter.
• Caramelizing the brown sugar requires patience and careful attention, watching for a dark color and rich, nutty aroma without stirring.
• Tempering egg yolks is crucial to prevent scrambling; slowly incorporate hot liquid to gently raise the temperature and create a smooth filling.
• Continuous whisking during cooking prevents lumps and ensures a silky, thick butterscotch texture that sets perfectly.
• Chilling the pie for at least 6 hours allows the filling to set completely and develops deeper flavor profiles.
• Topping the pie with freshly whipped cream adds a light, airy contrast to the rich, decadent butterscotch filling.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30g
• Sodium: 200mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 150mg