In medium bowl, whisk cornstarch, salt and egg yolks until smooth. Whisk in milk.
In a saucepan, melt butter over medium high heat and add dark brown sugar. Bring to a boil and whisk constantly for 3 minutes.
Combine the cream mixture and the sugar mixture. Slowly whisk in the egg mixture.
Add salt and cinnamon and then bring to a boil, whisking constantly.
Once thickened, remove from heat and then whisk in butterscotch chips. Add mix to pie shell and refrigerate, 1-2 hours until completely cool.
Serve with whipped cream and freshly ground cinnamon and enjoy!
Site link: https://rawspicebar.com/blogs/recipes/butterscotch-cinnamon-pie Product link: https://rawspicebar.com/products/ground-cinnamon-vietnamese-saigon
- 2.0tsp RawSpiceBar's Freshly Ground Cinnamon, Masala Chai
- 1.0 pie crust
- 3.0Tbsp cornstarch
- 6.0 egg yolks
- 0.0c butter
- 0.0c dark brown sugar
- 1.0c heavy cream
- 2.0c whole milk
- 0.0c butterscotch chips
- Sea salt, to taste
San Francisco, CA