This Butterscotch pie is rich and creamy with a buttery, flaky crust and just a hint of warm cinnamon. A homemade classic with a fun Undertale twist.
Why You Will Love Cinnamon Butterscotch Pie
According to the video game Undertale, Butterscotch Cinnamon Pie is the ultimate healing item, the only one that restores full health. Honestly? I’ll take the whole pie, please.
When I surprised my gaming son with this pie, he was thrilled! I scored major points, not just for making it, but for even knowing about it. And yes, he happily devoured it.
And here’s the bonus: butterscotch happens to be one of my favorite flavors. I grew up loving butterscotch pudding, so baking it into a creamy pie with warm cinnamon was a win for both of us.
Pie might not offer magical healing powers in real life, but it sure comes close. And if you’re craving a little kitchen therapy, I’ve got a few more recipes that might just do the trick: Key Lime Pie, Nantucket Cranberry Pie, Eggnog Pie, No Bake Chocolate Pie.
Cinnamon Pie Ingredients
- Pre-Baked Pie Crust: Pre-baked and slightly cooled. Use a homemade crust or your favorite store-bought version.
- Brown Sugar: I used light brown sugar, but dark brown works too, packed.
- Cornstarch: Helps create a lighter, creamier pie. If you prefer a firmer filling, use a bit more.
- Kosher Salt: Don’t skip the salt; it balances the sweetness beautifully.
- Whole Milk: For the creamiest texture, use whole milk. See substitutions below if needed.
- Heavy Cream: You can swap in whole milk, but using cream adds a rich, silky finish.
- Large Eggs: Only the yolks are used, beaten. See notes if you’re wondering what to do with the egg whites.
- Butter: Use real butter, salted or unsalted. If using unsalted, add an extra ¼ teaspoon of salt to boost the flavor.
- Vanilla Extract: Vanilla bean paste or pure vanilla extract both work well. Choose real vanilla for a deeper, richer taste.
- Spices: We use cinnamon (a must—it’s Butterscotch Cinnamon Pie, after all) and a little nutmeg, which is optional but adds a nice warm touch.
- Cinnamon Whipped Cream: You’ll need heavy cream, powdered sugar, cinnamon, and vanilla.
Get the full recipe in the recipe card below.
How to Make Butterscotch Cinnamon Pie
IMPORTANT! Make sure to first read through all the instructions. This pie is best made a day ahead of time, as it needs a good long while to chill before slicing for best results.
Step 1 | Prebake Pie Crust
Roll out the pie shell (or prebake a store-bought pie shell) into a 9” pie pan. Flute the edges of the pie crust or press them with the tines of a fork.
Using a fork, poke holes in the unbaked pie shell all over, including the sides. This will prevent shrinking and bubbling. You can also use pie weights or dried uncooked beans. (You will need to place a piece of parchment paper between the pie crust and the pie weights.)
Bake the pie according to the package or recipe directions. Then allow it to cool while you make the pudding, but it doesn’t need to be thoroughly cooled. I let mine cool on the counter for about 10 minutes and then place it in the fridge for an additional 15 minutes.
Step 2 | Make the Butterscotch Pudding
In a medium saucepan, stir together the brown sugar, cornstarch, cinnamon, nutmeg (if you’re using it), and salt. Stir it gently so you don’t poof your cornstarch all over your kitchen.
Add milk, heavy cream, and egg yolks and stir to combine it with dry ingredients over medium heat. Stirring or constantly whisking, cook until the egg mixture thickens and bubbles. Then cook an additional minute *for High Altitude see tips below. It will take about 3-5 minutes for the hot liquid to reduce and come to a simmer.
Remove it from the heat and stir in the butter and the vanilla bean paste or extract. Stir until the butter is melted and the cream mixture becomes like smooth brown butter.
Step 3 – Assemble and Chill Pie
Then pour the mixture into the cooled pie shell and cool for 30 minutes before placing in the fridge.
Press the wrap down slightly to create a seal against the warm butterscotch pudding. This will prevent a skin from forming. This is optional; the wrap will create wrinkles in the top of your pie, so if you don’t want those, don’t place plastic wrap over the top.
Place the pie in the fridge for at least 6 hours or overnight for best results. It may be served sooner, but note that your pie will probably “fall apart” while serving. You’ll wish you had waited, though the taste is the same!
Step 4 – Make Cinnamon Whipped Cream
Make the cinnamon whipped cream just before serving. Beat heavy cream until soft peaks form, then add powdered sugar, cinnamon, and vanilla. Continue beating until stiff peaks form.
Remove pie from the fridge and unwrap. Top each slice with a dollop of whipped cream or spread it over the whole pie. Sprinkle with cinnamon or nutmeg, if desired.
Fresh Tips
- Cinnamon, nutmeg, and butterscotch make this pie perfect for fall, but it’s just as tasty without the spices.
- Use less cornstarch for a creamier pie, or up to ⅓ cup for cleaner slices.
- Great make-ahead dessert—chill it the day before serving.
- Stick with whole milk or higher; lower-fat milk can make the filling too thin.
Variations & Substitutions
- Toss some butterscotch chips on your pie crust when it first comes out of the oven for a butterscotch overload, or sprinkle some on top.
- Gluten-Free Butterscotch Cinnamon Pie Recipe | Substitute your favorite gluten-free pie crust for the regular pie crust, the butterscotch pudding is naturally gluten-free.
- As mentioned before, leave the cinnamon out of the butterscotch pudding mixture if desired.
- Instead of a pastry pie crust, make an Oreo cookie crust.
How to use leftover egg whites
Make an egg white omelet, this amazing Whiskey Sour or make a meringue instead of the whipped cream. See how to below!
- Beat the egg whites in a cool, clean small bowl until it’s stiff (high speed is best).
- Add ¼ cup sugar and one teaspoon cream of tartar to the beaten egg whites and whip until the meringue is shiny.
- Spoon the meringue over the top of the pie and bake for 10 minutes in a 350-degree oven or until the top is golden brown. Then allow the pie to cool and set up for one hour.
Butterscotch Cinnamon Pie Storage Tips
Store this Butterscotch Cinnamon Pie in the refrigerator for 3-5 days. It’s meant to be served cold straight out of the fridge, not room temperature. I wouldn’t recommend freezing a custard pie.
High Altitude Tips
- No significant adjustments for high altitude; however, since things come to a boil quicker at higher altitudes, you may need to cook the butterscotch pudding mixture a little longer.
- Just make sure that the pudding is nice and thick before removing from the heat, but do not overcook.
Cinnamon Butterscotch Pie FAQs
The short answer is that butterscotch has the essential ingredients of brown sugar, butter, and salt, with vanilla as an option. It is similar to caramel, which uses granulated sugar, but is a little deeper in flavor and color with the molasses that is in the brown sugar.
Raise your hand if you think they are the same. Or interchangeable?
Many think they are the same, but actually, butterscotch is made with brown sugar, as we just saw above, and caramel is made with white sugar.
Mix about a tablespoon of cornstarch with just enough water to melt it, and add to the mixture. It will start to thicken up a bit. Don’t overdo, though.
Butterscotch Cinnamon Pie (or sometimes referred simply as Butterscotch pie) is a consumable healing item in the game Undertale. Typically found in Toriel’s home after taking a nap or using the Butterscotch pie in the fight against Asgore. (Source)
Ways to Serve Butterscotch Cinnamon Pie
Enjoy with a thick dollop of cinnamon whipped cream, or make your own homemade Cool Whip (it’s just whipped cream) or go crazy and serve with a scoop of rich vanilla ice cream.
I hope you loved this Butterscotch Cinnamon Pie Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 9 inch pie crust pre-baked, cooled slightly
- 1 ½ cups light brown sugar may also use dark brown if desired
- ¼-⅓ cup cornstarch I use non-GMO cornstarch, use more if firmer pie desired, I used ¼ cup
- ½ teaspoon kosher salt
- 2 cups whole milk if lower milk % are used, the result will probably be runny
- 1 cup heavy cream I used organic, may be replaced with whole milk if preferred
- 5 large egg yolks beaten, see notes about egg whites
- 2-4 tablespoons butter room temperature, use more for a creamier pudding
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 teaspoons cinnamon optional, use less, more or none
- ½ teaspoon nutmeg optional
Cinnamon Whipped Cream
- 1 cup heavy whipping cream Cold, I used Organic heavy cream
- 2-3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
Instructions
- Read through all the instructions, this pie is best made a day ahead of time, as it needs a good long while to chill before slicing for best results. Preheat oven to pie shell directed temperature.
- Roll out and bake the pie shell (or pre-bake a store bought pie shell) into a 9” pie plate, fluting the edges or pressing with the tines of a fork. Using a fork, poke holes in the unbaked pie shell all over (including sides) to prevent shrinking and bubbling, or use pie weights or dried beans. Place a piece of parchment paper between the pie crust and the pie weights.Bake pie according to package or recipe directions, allow to cool while you make the pudding, doesn’t need to be fully cooled. I let mine cool on the counter for 10 minutes, then placed in the fridge.9 inch pie crust
- In a medium saucepan stir together the brown sugar, cornstarch, cinnamon, nutmeg if using and salt. Stir gently so you don’t poof your cornstarch all over your kitchen.
- Add milk, heavy cream, and egg yolks and whisk to combine it with dry ingredients over medium heat. Stirring or constantly whisking, cook until the egg mixture thickens and bubbles. Then cook an additional minute *for High Altitude see tips below. It will take about 3-5 minutes for the hot liquid to reduce and come to a simmer.2 cups whole milk, 1 cup heavy cream, 5 large egg yolks
- Remove it from the heat and stir in the butter and the vanilla bean paste or extract, along with cinnamon and nutmeg (optional). Stir until the butter is melted and the cream mixture becomes like smooth. Then pour the mixture into the cooled pie shell and if desired, place a piece of plastic wrap over the top. This will prevent a skin from forming, but is optional — placing plastic will create some "wrinkles" on the pie, so if you don't want those, do not use plastic wrap.
- Place the pie in the fridge for at least 6 hours or overnight for best results. It may be served sooner, but note that your pie will probably “fall apart” while serving. You’ll wish you had waited, though the taste is the same!
- When you’re ready to serve, make the cinnamon whipped cream. Use the bowl of a stand mixer or a hand mixer with a whisk attachment. Beat the whipped cream at medium-high speed until soft peaks start forming. Add powdered sugar, cinnamon, and vanilla extract, and continue beating until thick and stiff peaks form.1 cup heavy whipping cream, 2-3 tablespoons powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Take the pie from the refrigerator and remove the plastic wrap. You can either serve slices of pie with a dollop of whipped cream on each or spread the whipped cream over the top of the pie, slice, and serve with a sprinkle of cinnamon and nutmeg. Serve with whipped cream, ice cream or plain.
Notes
- Spices: Cinnamon is a must for that classic flavor, but you can skip the nutmeg—or both if you prefer plain butterscotch.
- Cornstarch: Use less for a creamier texture, or up to ⅓ cup for cleaner slices.
- Make Ahead: Great for fall and Thanksgiving. Make a day in advance and chill until ready to serve.
- Milk: Use whole milk or higher. Lower fat milk may result in a watery filling.
- Extra Butterscotch: Add butterscotch chips to the crust right after baking or sprinkle some on top.
- Gluten-Free Option: Use a gluten-free pie crust—filling is naturally gluten-free.
- Storage: Store covered in the fridge for 3–5 days. Serve cold. Not freezer-friendly.
- No major changes, but you may need to cook the filling a little longer. Make sure it’s thick before removing from heat.
- Make a meringue! Beat egg whites (in a clean, cool bowl) until stiff. Add ¼ cup sugar and 1 teaspoon cream of tartar; beat until shiny.
- Spoon onto pie and bake at 350°F for 10 minutes, until golden. Cool and let set for 1 hour.
Nutrition
Sarah Clinkenbeard
So easy!!! My daughter(13) made this as her first custard pie! I suggest you cut the cinnamon to 1 1/4 tsp but it’s a great recipe! Thanks toriel!
Thanks so much Sarah! Good tip for those who don’t love it as Cinnamon-y!!
Jana
Wow, thank you for recipe! It was easy to follow and the pie turned out amazing on my first try! My husband and I both are huge Undertale fans – and now fans of this pie as well. Thank you!
Oh yay!! My son is too which is what inspired me to make this pie! So glad you loved it! Thank you for your kind words!!
Marigold
Hi- I’m going to make this recipe and I’m wondering- would a 10.5 inch deep dish (2 inches deep) work for this recipe?
Sure will Marigold, it will just be a little thinner as you’ll have more surface area. You could try increasing the filling by ½ (just save any extra in small bowls) if you want it really full and thick.
Let me know how it goes.
Heather
LOVE this recipe! Made it for my husbands bday as he loves butterscotch. So smooth and creamy. I followed Kathleens suggestions and used whole milk as it did really help the pie set up within about 6 hours. I also used the cinnamon and nutmeg as I love both and it made it so festive. Watch the amount of nutmeg though as it can get over powering very quickly. Thanks so much for this one!
Thank you so much Heather! Great tips too!
Beth
This looks and sounds so good! I love the combination of the butterscotch and cinnamon in this one. I’m a sucker for ANYTHING with butterscotch in it.
Me too! Thank you!
Janessa
This pie was absolutely delicious! I love the flavour combination of cinnamon with the butterscotch.
Thank you so much — it’s such a fabulous combo!
Angela
Obsessed with all things butterscotch! This pie is incredible. Thanks for the amazing recipe!
YAY! So glad you loved it!
Ieva
Wow! That cinnamon whipped cream was EVERYTHING! Not sure why I haven’t thought of it before, but I am really thankful for your recipe! It’s been a long while since I had so many compliments from my family!
LOL! Sometimes it’s the simple things right! So glad everyone loved it!
Jessie
Ok. THIS PIE. I’m in love. So appreciate how many helpful tips are in this blog post, too – I don’t make very many pies so they tend to make me nervous, but with all the how-to pictures and hints you gave I felt like a dessert rockstar.
So glad all of my tips helped out! And so glad you loved it!
Anjali
This pie looks so amazing!! Butterscotch and cinnamon are such a great combination!
Thank you!
Tavo
The cinnamon pie was delicious! super easy to make and the whole family loved it!
YAY! Thank you Tavo!
Jill
How sweet that you made a recipe to connect with your son and one of his past-times! The flavors of this pie are definitely some of my favorites. Excited to try it!
We have to find ways to connect don’t we!
Dana
This pie is absolutely insane! It’s SO flavorful and I’m surprised at how easy it was to make! Will definitely be making it again!
Love hearing that, thank you Dana!
Tasia ~ two sugar bugs
This butterscotch pie looks incredible! Butterscotch is one of those flavors that doesn’t get nearly the love it deserves. And as much as I am not ready to admit that fall is nipping on my heels, these flavors are perfect for the upcoming season. I foresee this as a Sunday dinner dessert.
That is so very true!! Thank you so much Tasia!