PHOTO BY KYLIE CHUNG
Butterscotch cinnamon pie recipe
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Sept. 17 is National Butterscotch Pie Day. A quick Google search revealed that it was a cream pie inspired by the video game “Undertale.” Its fans set out to recreate the pie from the game, and the Butterscotch Cinnamon Pie was born. Filled with an egg yolk-based butterscotch cinnamon custard, this pie is for anyone who enjoys extra-sugary desserts or wants a quick treat paired with their afternoon coffee. A quick tip: If you don’t know what to do with your leftover egg whites, it’s the perfect amount to make an Italian meringue to top your pie!
Ingredients:
1 pie crust
1 1/4 cups dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups whole milk
3 large egg yolks at room temperature
1/4 cup unsalted butter
2 teaspoons vanilla extract
Instructions:
Step 1: Bake your pie crust until golden brown and fully baked.
Step 2: Gently whisk together three egg yolks.
Step 3: Combine the flour, cornstarch, salt, and cinnamon in a mixing bowl.
Step 4: In a medium-sized pot, combine brown sugar, milk, and dry mix.
Step 5: Increase the heat to medium-high and bring the mixture to a simmer, whisking frequently to prevent the bottom from burning.
Step 6: Simmer for 10-13 minutes, or until the mixture thickens to the consistency of a custard, then remove from heat.
Step 7: Add a couple of spoons of custard to the egg yolks and whisk to temper them.
Step 8: Return the egg yolk mixture to the pot with the remaining custard and whisk until combined.
Step 9: Stir in the butter and vanilla extract.
Step 10: Return the mixture to the heat and whisk it for another five minutes.
Step 11: Pour the custard into a pie pan and set aside for 30 minutes before refrigerating.
Step 12: Refrigerate the pie for at least two hours before serving
