Okay, friends, let me tell you a slice of heaven. What is a butterscotch cinnamon pie? What’s a butterscotch with cinnamon? Think of it as the cozier, more sophisticated cousin of a cinnamon roll, but in pie form! Is it easier to make than you might think?
What is Butterscotch Cinnamon Pie?
What is Butterscotch Cinnamon Pie? What is a butterscotch pie with generous swirls of cinnamon running through it? Imagine a creamy, dreamy butterscotch base, infused with that classic brown sugar and butter. What are some of the best ways to make a cinnamon margarita? Think of it like chess pie but leveled up with that butterscotch magic and a swirl of warmth from the butter. Is it a symphony of sweet and spice, all in one delicious slice?
Why you’ll love this recipe?
Where do I even begin? I’ve been making this Butterscotch Cinnamon Pie for years, and it’s always a winner. What I love most is how the sweet butterscotch and the spicy cinnamon play off each other. It’s a flavor combo that’s both comforting and exciting. The butterscotch itself is incredibly rich and decadent, but the cinnamon cuts through the sweetness perfectly, preventing it from being overwhelming. Plus, it’s surprisingly simple to make. You don’t need any fancy equipment or complicated techniques. It’s a recipe that’s perfect for beginner bakers and seasoned pros alike. The ingredients are mostly pantry staples, so you probably have most of them on hand already. And honestly, it’s a real crowd-pleaser. Every time I make this pie, it disappears in minutes. It’s also incredibly versatile. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it cold straight from the fridge. It’s fantastic any time of day! I’ve tried similar recipes, but this one, with its perfect balance of flavors and textures, always comes out on top. Trust me; your friends and family will be begging you for the recipe!
How do you make a butterscotch cinnamon pie?
Quick Overview
How do I make a Butterscotch Cinnamon Pie? How do you make a butterscotch batter? How do you make a cinnamon swirl using butter, cinnamon, and flour? How do you make butterscotch and cinnamon pie crust? What is a marble How do you bake a brownie until golden brown and set? The whole process is straightforward, and the results are absolutely stunning. I promise, even if you’re a beginner baker, you can nail this recipe!
Ingredients
For the Main Batter:
* 1 ½ cups all-purpose flour: I usually use unbleached all-purpose flour, but you can also use a gluten-free blend if you need it.
* 1 ½ cups granulated sugar: Adds sweetness and helps with browning.
* 1 cup (2 sticks) unsalted butter, melted: Make sure the butter is fully melted but not browned.
* 3 large eggs: Gives the pie structure and richness. I always use room-temperature eggs for best results.
* 1 cup milk: Use whole milk for the richest flavor. You can also substitute with almond milk, like I sometimes do, and it adds a nutty flavor!
* 2 teaspoons vanilla extract: Enhances the butterscotch flavor. Use a good-quality vanilla extract for the best taste.
* ½ teaspoon salt: Balances the sweetness and brings out the other flavors.
For the Filling:
* ½ cup (1 stick) unsalted butter, softened: Softened butter is essential for creating a smooth filling. * 1 cup packed brown sugar: Helps to thicken the filling. Adds a molasses-like flavor and helps with the butterscotch flavor. I prefer dark brown sugar for a deeper flavor. * 2 tablespoons ground cinnamon: 2 teaspoons. What is the star of the show?
What are the step by
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate. I like to use a glass pie plate so I can keep an eye on the bottom crust while it’s baking. If you’re using a store-bought crust, you can skip this step. If you’re making your own crust (and I highly recommend it! ), you can make it yourself. Now’s the time to roll it out and fit it into the pie plate.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt for the main batter. How do I make sure that the ingredients are evenly distributed? I always do this step first because it helps to prevent lumps in the batter. Plus, it’s easier to whisk dry ingredients together than to try to incorporate them into wet ingredients.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract for the main dish. In the same bowl whisk the buttermilk, egg yolks, sugar, vanilla, salt, pepper, cinnamon, cloves If the butter is too hot, it will cook the eggs! I like to add vanilla extract last because it can lose some of its flavor if it’s heated too much.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough pie crust. I usually stop mixing when there are still a few streaks of flour visible, and then I gently fold the batter until it’s smooth.
Step 5: Prepare Filling
In a medium bowl, cream together the softened butter, flour, brown sugar, and cinnamon. Set aside. Filling until smooth. How do I make this mixture thick and pasty? If it’s too dry, you can add a tablespoon of milk to thaw until it reaches the desired consistency.
Step 6: Layer & Swirl
Half of the butterscotch batter should be poured into the prepared pie crust. Drop spoonfuls of cinnamon filling over the batter. Then, pour the remaining butterscotch batter over the cinnamon filling. Use a knife or skewer to swirl the cinnamon filling into the butterscotch batter, creating marbled edges. I like to create a figure-eight pattern for the swirls.
Step 7: Bake
Bake for 45-50 minutes, or until the pie is set and the crust is golden brown. The center of the pie should be slightly jiggly but not liquidy. If the crust starts to brown too quickly, you can cover it with foil. I usually check the pie after 30 minutes and then cover it if necessary.
Step 8: Cool & Glaze
Let the pie cool completely on a wire rack before slicing. This allows the filling to set properly. Can you chill the pie for a few hours before serving? I think it’s even better the next day!
Step 9: Slice & Serve
Slice the pie into wedges and serve. I love to serve it warm with a dollop of whipped cream. Can you drizzle it with caramel sauce or powdered sugar?
What to Serve It With
What are some good ways to make Butterscotch Cinnamon Pie? What are the right accompaniments? I’ve served this pie in so many ways over the years, and these are some of my family’s favorites.
For Breakfast: A slice of this pie goes perfectly with a hot cup of coffee or tea. The warm, comforting flavors are a great way to start the day. I like to serve it on a pretty plate with a sprinkle of cinnamon.
For Brunch: This pie is a showstopper at brunch! Serve it alongside other sweet treats like muffins, scones, and fruit salad. It pairs well with mimosas, orange juice, or sparkling cider.
As Dessert: This pie is the perfect ending to any meal. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with caramel sauce or sprinkle it with chopped nuts.
For Cozy Snacks:Sometimes you just need a slice of pie in the afternoon! What is a good pie to serve with milk, tea, or just on its own? I like to curl up on the couch with a slice of pie and good books. My family loves it as a late-night treat too – much better option than whole cake!
My grandma always served this pie with a scoop of homemade vanilla ice cream, and it’s tradition. I’ve carried on. What is the best combination of ice cream and pie?
How do I make a butterscotch cinnamon pie?
I’ve made this pie countless times, and I have learned a few tricks along the way. What are some tips for making a butterscotch cinnamon pies?
Butterscotch Prep:Make sure the butter is fully melted before you add it to the other ingredients. How do I make a creamy batter? I like to use brown butter for a deeper flavor. Just be careful not to burn it!
Mixing Advice:Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough pie crust. I usually stop mixing when there are still a few streaks of flour visible, and then I gently fold. What is the best way to make a batter so smooth?
Swirl CustomizationHow do you get creative with swirls? Is it possible to create different patterns with a knife, skewer, or chopstick? I like to experiment with different swirls each time I make a pie. Try a figure-eight pattern, or even simple back-and-forth pattern.
Ingredient Swaps:Can you substitute all-purpose flour with a gluten-free blend? I’ve tried almond flour and oat flour, and both work well. Can you use different types of milk, such as soy or almond milk? I’ve even used coconut milk, but that does lend a distinct coconut flavor.
Baking Tips:Keep an eye on the pie while it’s baking. If the crust starts to brown too quickly, you can cover it with foil. I usually check the pie after 30 minutes and then cover it if necessary. Also, make sure the oven temperature is accurate. An incorrect oven can cause the pie to bake unevenly.
Glaze Variations:I never use glaze on this recipe but if you want a glaze instead of pie crust, you can make one. What is the best way to serve it? . You can add different extracts, such as almond extract, lemon extract or orange extract. Can you add nutmeg, cardamom, or ginger? Do not overdo pie or it will take over the pie’s intended flavor.
Storing and Reheating Tips
If you happen to have any leftovers (which is rare!), here’s how to store and reheat your Butterscotch Cinnamon Pie:
Room Temperature: You can store the pie at room temperature for up to 2 days. Cover it with plastic wrap or foil to prevent it from drying out. I usually keep it on the kitchen counter, but you can also store it in a cool, dry place.
Refrigerator Storage: You can store the pie in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. This will help to prevent it from drying out and absorbing odors from the refrigerator.
Freezer Instructions: You can freeze the pie for up to 3 months. Wrap it tightly in plastic wrap and then wrap it again in foil. You can also store it in a freezer-safe container. Thaw the pie in the refrigerator overnight before serving. I usually slice the pie before freezing it so I can just thaw a few slices at a time.
Glaze Timing Advice: If you’re planning to freeze the pie, it’s best to freeze it without any glaze and then add the glaze after it’s thawed. This will prevent the glaze from becoming soggy.
Frequently Asked Questions
Final Thoughts
This Butterscotch Cinnamon Pie is a recipe that’s near and dear to my heart. It’s a flavor combination that’s both comforting and exciting, and it’s always a hit with my family and friends. It’s also a great way to show off your baking skills without spending hours in the kitchen. Plus, the beautiful swirl pattern is sure to impress everyone who tries it. If you love this recipe, you might also enjoy my Cinnamon Swirl Bread or my Butterscotch Blondies. Both are equally delicious and easy to make. I really hope you give this Butterscotch Cinnamon Pie a try. I know you’ll love it! Let me know how it turns out in the comments below, and don’t forget to rate the recipe. Happy baking!
Butterscotch Cinnamon Pie
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups brown sugar
- 0.25 cups melted butter
- 14 ounces butterscotch chips
- 1 teaspoon ground cinnamon
- 2 cups heavy cream
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a 9-inch pie plate.
- In a saucepan, combine butterscotch chips and cinnamon. Cook over low heat, stirring constantly, until melted and smooth.
- In a separate bowl, whisk together heavy cream, sugar, eggs, and vanilla extract.
- Pour the butterscotch mixture over the crust. Pour the cream mixture over the butterscotch layer.
- Bake for 50-60 minutes, or until the center is set. Let cool completely before serving.
