Butterscotch Cinnamon Whipped Cream Pie

Butterscotch Cinnamon Whipped Cream Pie

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Butterscotch Cinnamon Whipped Cream Pie, a heavenly dessert that combines the rich flavors of butterscotch and warm cinnamon in a light and fluffy whipped cream filling. This delectable pie is a true crowd-pleaser, perfect for any occasion or simply as a sweet treat to indulge in. With its smooth texture, aromatic spices, and irresistible sweetness, this recipe is sure to become a favorite among dessert lovers.

Keywords: Butterscotch, Cinnamon, Whipped cream, Pie, Dessert.

Butterscotch Cinnamon Whipped Cream Pie details

Butterscotch Cinnamon Whipped Cream Pie, recipe Rating: 4.7
Number of votes:118 A Few Tips Before You Get Cooking: You don’t save much by buying a crust. It’ll cost you more, it won’t taste as good, and our crust is so easy that there’s no point in skipping it. You can make the filling a bit richer by beating in ¼ cup mascarpone cheese. You want to beat the filling to the point of forming stiff peaks, but don’t beat it past that or it will take on the consistency of butter.

Ingredients

For the crust 1 ½ cups graham cracker crumbs 3 tbsp. dark brown sugar 4 tbsp. butter, melted For the butterscotch ganache ¼ cup heavy cream 1 cup butterscotch chips For the filling 1 ½ cups chilled heavy cream 1/3 cup powdered sugar ½ tsp. cinnamon 1 tbsp. cornstarch 2 tsp. vanilla extract

Directions

1. Preheat oven to 325 degrees.
2. In a medium mixing bowl, mix together graham cracker crumbs, brown sugar and butter until evenly combined.
3. Press crust mixture into the bottom of an 8×8 pie dish, pushing up and around the edges so the entire pan is covered in a packed, even layer. Bake for 10 minutes. Let cool completely.
4. Place butterscotch chips in a heat-proof bowl. Set aside.
5. Microwave ¼ cup cream in a microwave-safe bowl on 20-second intervals until it is simmering (about 3 intervals). Immediately pour over butterscotch chips and let sit for 2 minutes. Whisk together until completely smooth.
6. Pour ¾ of the butterscotch ganache into the cooled pie dish and place in fridge. Reserve the extra.
7. In a large mixing bowl, use a hand mixer to beat the 1 ½ cups heavy cream, powdered sugar, cinnamon, cornstarch and vanilla until whipped, thick and fluffy.
8. Spread filling over the butterscotch layer in the pie crust. Smooth out evenly. Drizzle with extra butterscotch sauce and return to the fridge to chill for at least an hour. Enjoy.