Butterscotch Cinnamon Pie
Equipment
Ingredients
Crust
pie crust (unbaked)
1 piece
Filling
dark brown sugar (packed)
250 g
all-purpose flour
16 g
cornstarch
16 g
ground cinnamon
4 g
salt
3 g
whole milk
480 ml
egg yolks (room temperature)
3 piece
unsalted butter
57 g
vanilla extract
10 ml
Instructions
Pre-bake the pie crust
Thaw unbaked pie crust and roll onto a 9-inch pie pan. Bake in pie pan according to pie crust instructions, until golden brown.
Prepare egg yolks
In a small bowl, lightly beat your egg yolks and set aside.
Cook the filling base
In a medium saucepan over medium-high heat, combine brown sugar, flour, cornstarch, salt and cinnamon with the milk. Whisk together and cook until thickened.
Temper the egg yolks
Temper eggs by adding a spoonful of hot mixture to the egg yolks. Gradually whisk egg yolks into saucepan and stir well.
Add butter and vanilla
Stir in butter and vanilla extract. Cook, whisking regularly, for another 5 minutes. Mixture should thicken up again.
Fill and cool the pie
Pour pie filling into prepared pie pan and allow to cool for at least 30 minutes before refrigerating.
Refrigerate to set
Refrigerate for at least 2 hours (preferably overnight) until ready to serve.
Garnish and serve
When ready to serve, garnish with a dollop of whipped cream and a dash of cinnamon to pie and enjoy!
Storage
Cover with plastic wrap when storing in refrigerator
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