Snapguide
STEPS
INGREDIENTS

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