Perfect Cinnamon Butterscotch Pie Recipe: Step-by-Step Guide

The perfect cinnamon butterscotch pie combines a buttery homemade crust with a rich butterscotch filling infused with warm cinnamon. This classic dessert recipe requires brown sugar, butter, heavy cream, eggs, and a touch of cinnamon for a balanced sweet-spicy flavor. Bake at 350°F (175°C) for 45-50 minutes until the filling is set but slightly jiggly in the center. Chill completely before serving for clean slices.

Nothing says comfort like a slice of warm cinnamon butterscotch pie with a scoop of vanilla ice cream. This beloved dessert marries the deep caramel notes of butterscotch with the warm spice of cinnamon in a way that elevates the traditional butterscotch pie to something truly special. Whether you're baking for a holiday gathering or simply satisfying a sweet craving, this recipe delivers consistent, restaurant-quality results with approachable techniques.

Why This Cinnamon Butterscotch Pie Recipe Works

Unlike many butterscotch pie recipes that rely solely on butterscotch chips, this version creates the butterscotch flavor from scratch using brown sugar, butter, and cream. The addition of cinnamon isn't an afterthought—it's carefully measured to complement rather than overpower the butterscotch. The result is a pie with complex flavor layers that develops perfectly during baking and chilling.

Essential Ingredients for Perfect Cinnamon Butterscotch Pie

The quality of your ingredients directly impacts the final product. Here's what you'll need and why each matters:

Ingredient	Why It Matters	Pro Tip
Dark brown sugar	Provides deep molasses notes essential for authentic butterscotch flavor	Pack firmly for accurate measurement
Unsalted butter	Creates rich mouthfeel and carries flavor compounds	Use European-style butter for higher fat content
Heavy cream	Contributes to smooth texture and balances sweetness	Do not substitute with lower fat alternatives
Ceylon cinnamon	Milder, sweeter cinnamon variety that won't overpower	Freshly grind for maximum flavor impact
Egg yolks	Provide structure without making filling rubbery	Bring to room temperature before using

Step-by-Step Cinnamon Butterscotch Pie Instructions

Preparing the Perfect Pie Crust

While store-bought crusts work in a pinch, a homemade crust elevates this dessert significantly. For the best cinnamon butterscotch pie crust recipe:

1. Combine 1 ¼ cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon sugar in a food processor
2. Add ½ cup (1 stick) cold unsalted butter cut into small cubes
3. Pulse until mixture resembles coarse meal with pea-sized butter pieces
4. Slowly add 3-4 tablespoons ice water while pulsing until dough begins to clump
5. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour
6. Roll out on floured surface to 12-inch circle and transfer to 9-inch pie plate
7. Trim edges, flute, and prick bottom with fork
8. Chill 30 minutes before blind baking

Creating the Butterscotch Filling with Cinnamon

The filling is where the magic happens for this homemade cinnamon butterscotch pie recipe. Follow these steps precisely:

1. Preheat oven to 350°F (175°C)
2. In a medium saucepan, melt ½ cup (1 stick) unsalted butter over medium heat
3. Add 1 ½ cups packed dark brown sugar and whisk until dissolved (about 2 minutes)
4. Gradually whisk in 1 cup heavy cream until smooth
5. Bring to a gentle simmer and cook for 3 minutes, stirring constantly
6. Remove from heat and whisk in 3 large egg yolks one at a time
7. Stir in 1 ½ teaspoons pure vanilla extract and ½ teaspoon ground cinnamon
8. Pour filling into pre-baked pie crust
9. Bake for 45-50 minutes until edges are set but center still has slight jiggle
10. Cool completely on wire rack before refrigerating

Pro Tips for Flawless Cinnamon Butterscotch Pie

Even experienced bakers encounter challenges with custard pies. These professional techniques ensure success with your cinnamon butterscotch pie baking temperature and technique:

• Temperature control: Bring all refrigerated ingredients to room temperature before starting—this prevents curdling and ensures smooth incorporation
• Blind baking: Pre-bake your crust with pie weights for 15 minutes at 375°F to prevent soggy bottom crust
• Cinnamon selection: Use Ceylon cinnamon rather than Cassia for a more delicate flavor that won't dominate the butterscotch
• Filling consistency: The filling should coat the back of a spoon thickly—if it runs off too quickly, cook 1-2 minutes longer
• Cooling process: Allow pie to cool gradually at room temperature before refrigerating to prevent cracking

Common Mistakes to Avoid in Cinnamon Butterscotch Pie

Understanding what not to do is just as important as following the recipe correctly. These pitfalls can ruin even the most carefully prepared cinnamon butterscotch pie:

• Overbaking: The filling continues to set as it cools—remove from oven when center still has slight jiggle
• Rushing the cooling: Cutting into warm pie guarantees messy slices—chill at least 4 hours, preferably overnight
• Inconsistent heat: Use an oven thermometer to verify temperature—many ovens run hot or cold
• Skipping the crust pre-bake: Without blind baking, the bottom crust becomes soggy from the filling
• Using butterscotch extract instead of making from scratch: Real butterscotch flavor comes from caramelizing brown sugar

Serving and Storage Recommendations

For the best experience with your cinnamon butterscotch pie serving suggestions:

• Serving temperature: Serve chilled but allow to sit at room temperature for 15-20 minutes before slicing for optimal texture
• Perfect pairings: Top with lightly sweetened whipped cream or vanilla ice cream—avoid competing flavors
• Slicing technique: Dip knife in hot water and wipe clean between slices for clean cuts
• Storage: Keep covered in refrigerator for up to 4 days—do not freeze as texture suffers
• Make-ahead tip: Prepare 1-2 days in advance—the flavors meld beautifully during refrigeration

Delicious Variations to Try

Once you've mastered the classic cinnamon butterscotch pie recipe, experiment with these creative twists:

• Bourbon butterscotch: Add 2 tablespoons bourbon to the filling for a sophisticated adult version
• Apple cinnamon butterscotch: Layer thinly sliced apples in the pre-baked crust before adding filling
• Spiced butterscotch: Add a pinch of nutmeg and cloves along with the cinnamon for holiday flair
• Gingersnap crust: Substitute graham crackers with crushed gingersnap cookies for the crust
• Sea salt finish: Sprinkle flaky sea salt on individual slices just before serving to enhance flavors

Frequently Asked Questions

Can I use butterscotch chips instead of making the filling from scratch?

While convenient, butterscotch chips contain stabilizers that prevent proper melting and create a waxy texture. For authentic flavor and smooth consistency, making the butterscotch from brown sugar, butter, and cream is essential in a high-quality cinnamon butterscotch pie recipe.

Why did my cinnamon butterscotch pie crack on top?

Cracking typically occurs from overbaking or rapid cooling. The filling should still have a slight jiggle in the center when removed from the oven, and should cool gradually at room temperature before refrigeration. For best results with cinnamon butterscotch pie baking temperature, use an oven thermometer to ensure accuracy.

How can I prevent a soggy bottom crust in my butterscotch pie?

Blind baking is crucial for cinnamon butterscotch pie crust success. Pre-bake your crust with pie weights for 15 minutes at 375°F until lightly golden. Additionally, brushing the warm pre-baked crust with beaten egg white creates a moisture barrier that keeps the bottom crisp.

Can I make this pie ahead of time for a special occasion?

Absolutely. Cinnamon butterscotch pie actually benefits from being made 1-2 days in advance. The flavors meld beautifully during refrigeration, and the filling sets perfectly. Store covered in the refrigerator and add any whipped cream or garnishes just before serving for the best cinnamon butterscotch pie serving presentation.

What's the difference between this and regular butterscotch pie?

The key difference in this cinnamon butterscotch pie recipe is the carefully measured cinnamon that complements rather than overpowers the butterscotch. Regular butterscotch pie focuses solely on caramelized brown sugar flavor, while the cinnamon adds warmth and complexity that elevates the dessert without changing its fundamental character.