Notes

INGREDIENTS:
Butterscotch Cinnamon Pie:
1 cup brown sugar
2 cups milk
1 cup heavy cream
2 tbsp water
9 eggs
4 tablespoons butter
3 tbsp corn starch
1 tsp vanilla extract
2 tsp cinnamon

Pie Crust:
2 (9 inch) pre-baked pie shells
1 egg

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
1 tsp. cinnamon
1 tsp butterscotch liquor
vanilla extract
Pie Crust:
To prepare a special pie crust, we’re going to be utilizing our pre-baked pie shell by turning it back into workable dough. We’re going to be making a beautiful and simple braided lining around the pie crust. Flour a surface and remove one of the two pre-baked pie shells from the tin foil. Roll it out thinly until it is about 2-3mm thick. Using a knife or pizza cutter, slice thin strips about 5mm wide down the dough. Create a braid by taking three strips, pressing them together at the top, then working your way down carefully braiding the dough by laying it over itself one at a time.

Once the braid is finished, take your original pie crust and brush the rim with an egg wash. Carefully place your braid on top and curve it around the pie crust. You may need to combine 2 or 3 braids total depending on how long they are to reach all the way around. Connect them and set your pie crust aside. Preheat your oven to 350 degrees F.

Let’s begin the butterscotch cinnamon pie filling! Combine 1/2 cup brown sugar, 9 egg yolks, corn starch, and cinnamon in a mixing bowl and mix until combined. Set aside. We won’t be needing this until the final steps.

Next, brown your butter in a sauce pot on medium heat. You’ll know it’s finished when the large bubbles finish popping and small flecks of butter will be at the bottom of the pot. Remove from the heat and set aside.

Add your milk and heavy cream in a separate pot on medium high heat until the milk begins to steam and very slightly boil on the edges. You should see a very light layer form on the top of the liquid. Remove from the heat.

In another sauce pot, melt your remaining brown sugar and water together on medium high heat while stirring with a whisk. If you have a candy thermometer available, it will help you to know when to stop heating the mixture. You want to stop heating the mixture when it reaches the soft ball stage at 235-240 degrees F. Any higher and the mixture will begin to firm and it will not mix into the butterscotch cinnamon pie correctly.

Reduce the heat to low and now it’s time to combine our ingredients! Pour in your brown butter mixture and continually whisk throughout. Then slowly pour in your heated milk and heavy cream bit by bit, still whisking. You’ll want to make sure that there are no large chunks remaining so really be thorough with your whisk and let all the ingredients dissolve on the low heat.

At this point we should have two mixtures at two different temperatures - your original brown sugar, egg yolk, corn starch, and cinnamon mixture that is cold, and the melted butterscotch milk and heavy cream combination that is hot. To combine these two, we will need to temper the original mixture so that it is closer to the second mixture in temperature. If we do not do this, the egg yolks in the first mixture will immediately scramble and ruin the pie fillings. Temper the two by taking the hot mixture and slowly pouring in about half of it into the cold mixture and whisking throughout. Then take your cold mixture (now tempered) and pour it back into the hot mixture and continue to stir.

Increase the heat to medium on the pot and keep whisking, making sure to scrape the bottom and edges so no eggs stick and scramble. You can use a spatula as well to make sure you get each edge. After continually stirring and whisking on a higher heat, your filling will begin to thicken as the eggs and cornstarch cook inside. When it is nice and thick, remove it from the heat and make sure there are no lumps left inside. Take your pie crust and pour the mixture into the middle. Smooth out the top with a spatula. Take some tin foil and cut out a circle in the middle so that when placed on the pie, it just covers the crust and braided rim and not the pie itself. This will help the pie cook more evenly since the braided crust is thinner and will cook faster.

Finally, bake your pie in the oven for 25 minutes, allow it to cool for another 30, and put it into the refrigerator for another 30 for it to harden. While that’s cooling, let’s prepare some butterscotch cinnamon whipped cream!

Combine heavy cream, powdered sugar, cinnamon, butterscotch liquor, and vanilla extract in a stand mixer and whip on medium to high speed until the whipped cream is light and fluffy.

Add a dollop of whipped cream to a slice of butterscotch cinnamon pie and get ready to enjoy the greatest meal that Undertale can offer. Bon appetit!