Butterscotch Cinnamon Pie

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!