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Step 1
Thaw unbaked pie crust and roll onto a 9-inch pie pan. Bake in pie pan according to pie crust instructions, until golden brown. Set aside while preparing the pie filling.
Step 2
In a small bowl, lightly beat your egg yolks and set aside.
Step 3
In a medium saucepan over medium-high heat, combine brown sugar, flour, cornstarch, salt and cinnamon with the two cups of milk. Whisk together and cook until thickened (it should be a thick consistency so could take up to 10-15 minutes depending on heat level, but this can vary, so be sure it is thick before going to the next step).
Step 4
Temper eggs by adding a spoonful of hot mixture to the egg yolks. Gradually whisk In egg yolks to saucepan and stir well.
Step 5
Stir in butter and vanilla extract. Cook, whisking regularly, for another 5 minutes. Mixture should thicken up again.
Step 6
Pour pie filling Into prepared pie pan and allow to cool for at least 30 minutes before refrigerating for at least 2 hours (preferably overnight) until ready to serve.
Step 7
When ready to serve, garnish with a dollop of whipped cream and a dash of cinnamon to pie and enjoy!