Cinnamon Butterscotch Pie
Cinnamon Butterscotch Pie
(inspired by the Requiem Cafe Undertale event picture and description, as seen below)


For the crust, buy a premade one (I got the Marie Callender’s deep dish pastry shells) and let thaw for 10 minutes, poke the crust with a fork to prevent air bubbles, then bake at 400 degrees F for 8-10 minutes (until slightly golden but not fully baked).
Let the crust cool while you make the filling.
The filling is inspired by the House of Nash Eats Indiana Sugar Cream Pie recipe (with mods to make it fit the Cinnamon Butterscotch flavor profile).
You will need:
-4 tablespoons salted butter, browned (I used a full stick, then measured out after browning with a tablespoon)
-1 cup light brown sugar (not packed down)
-4 tbsp cornstarch
-3 tbsp butterscotch sauce (you can make your own, but I’m trying to make this as easy as possible for people to follow. I bought the Graeter’s brand Butterscotch dessert sauce)
-1 tsp ground cinnamon
-2 cups heavy cream (aka one pint and the rest of the 2 cups measure filled with half and half or water)
-1 teaspoon (or as much as you eyeball pour) vanilla
Directions:
First, brown your butter on the stove over medium high heat. Keep an eye on it because it can burn very quickly!
Use a light tinted saucepan or a silver one to make the process easier—You’ll know it’s done when it’s a toasty golden brown color like a perfectly roasted marshmallow!
Remove the butter to cool while you finish the filling.
Place the brown sugar, cornstarch, and butterscotch sauce into a saucepan and combine with a whisk (I use a silicone one, as to not damage coated pans).
Add in your heavy cream and cinnamon, then cook over medium heat until the mixture boils, stirring frequently. Continue cooking for 1-2 minutes, stirring constantly while the filling thickens.
Remove from heat after and stir in vanilla and browned butter, whisking until the mixture is homogeneous (all the same consistency).
Pour the filling into the pie crust and bake at 325 degrees F for 15 minutes. Check pie, turn if getting too browned on one side, then bake for another 10 minutes.
Remove from oven and let cool to room temperature before placing in fridge to cool (at least 4 hours, but can be overnight!)
For a lighter texture, serve around 3-4 hours of chilling, and for a denser, fully solid texture, serve after chilling overnight.
Serve cold with whipped cream and a sprinkle of cinnamon on top! Enjoy <3


^^ partially cooled texture vs fully cooled texture
(recipe created by amethystsoda, October 2022)
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