How To Make Butterscotch Cinnamon Pie
This butterscotch cinnamon pie is brimming with the beautiful flavors of fall, thanks to the combination of nutmeg and warm cinnamon.
Ingredients
- 1 pie crust, packaged
- 1 cup brown sugar, divided
- 4 tbsp cornstarch
- 5 egg yolks
- 2 cup milk
- 1 cup heavy cream
- ¼ cup butter
- 2 tbsp water
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- ½ tsp nutmeg
- whipped cream
Instructions
-
Preheat the oven to 350 degrees F.
- Cover a pie form with the pie crust and make some tiny holes in the bottom using a fork. Take the pie crust to the oven for 20 minutes.
- In a big bowl mix the yolks, the cornstarch, the vanilla extract, the cinnamon, the nutmeg and ½ cup of brown sugar.
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Melt the butter and cook over medium heat constantly stirring until the butter browns. This will take less than a minute, so be careful and remove the butter from the stove as soon as it turns brown. Reserve for later.
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In another bowl, mix the milk and the heavy cream. Set aside.
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In a saucepan pour the water and the rest of the sugar. Cook over medium heat until a caramel starts to form. If a candy thermometer is available, heat up to 240 degrees F then take the heat to low and add slowly the brown butter. Then add slowly the milk with the heavy cream.
- Add ¼ cup of the hot mix and slowly pour it to the egg mix to temperate it. Then pour the egg mixture into the milk mixture and cook over low heat for a couple minutes until the mix gets thick. Take out of the stove and let it rest for 10 minutes.
- Pour the butterscotch and cinnamon over the pie crust and take it to the oven for 25 minutes.
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Let it cool for 20 minutes then take it to the fridge for at least 1 hour. Decorate with whipped cream and sprinkle with cinnamon.
Nutrition
- Sugar: 30g
- :
- Calcium: 151mg
- Calories: 468kcal
- Carbohydrates: 50g
- Cholesterol: 169mg
- Fat: 27g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 3g
- Potassium: 187mg
- Protein: 6g
- Saturated Fat: 12g
- Sodium: 206mg
- Vitamin A: 958IU
- Vitamin C: 1mg
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