Butterscotch Cinnamon Pie

Filling 
  • 6 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 egg yolks
  • ¼ cup salted butter
  • ½ cup dark brown sugar
  • 1 cup heavy cream
  • 2 ½ cups whole milk
  • ½ cup butterscotch chips

Filling 
  1. In a medium bowl, whisk 6 Tbls cornstarch,  1 tsp salt, and 4 egg yolks until combined. 
  2. Whisk in milk.
  3. In a saucepan, melt 1/4 cup butter over medium-high heat. Once melted and add 1/2 cup dark brown sugar. Bring to a boil and whisk constantly for 3 minutes.
  4. Combine the egg mixture, the sugar mixture, and 1 cup of heavy cream. 
  5. Add cinnamon and then bring to a boil, whisking constantly.
  6. Once thickened, remove from heat and then whisk in butterscotch chips.
  7. Place in mini graham crusts or one full pie graham crust. 
  8. Once fully cool, put wrap over them and place them in the fridge until ready to serve. 

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