Cinnamon Butterscotch Pie
Cinnamon Butterscotch Pie is a delightful, no-bake dessert that promises to captivate your taste buds with its creamy butterscotch filling and crunchy Biscoff crust. This pie combines layers of flavor and texture, making it a perfect centerpiece for any gathering or celebration.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
Scale
- 200g Biscoff cookies
- 85g unsalted butter
- 150g brown sugar
- 3 tablespoons water
- 120g heavy cream
- 480g whole milk
- 5 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- More heavy cream for topping
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor, then mix with melted butter until combined. Press into a pie pan and chill.
- In a saucepan, combine brown sugar, water, and salt over medium heat without stirring until bubbly (about 5 minutes).
- In a separate bowl, whisk together egg yolks, cornstarch, cinnamon, vanilla extract, and some milk until smooth.
- Slowly pour the hot sugar mixture into the egg mixture while whisking continuously to temper the eggs.
- Return everything to the saucepan over low heat; stir until thickened (about 3 minutes).
- Stir in one tablespoon of butter for richness; remove from heat.
- Pour the butterscotch filling into the chilled crust and refrigerate for at least 6 hours (preferably overnight).
- Before serving, whip additional heavy cream with powdered sugar and vanilla; dollop on top and dust with cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 170mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 130mg
Find it online: https://isabellacooks.com/cinnamon-butterscotch-pie/