⋆｡°✩Weevilworld✩°｡⋆

•1 package thick pie crust , (or 1 batch homemade crust)
•½ cup butterscotch chips
•½ cup brown sugar (light brown or dark brown sugar works)
•5 tbsp cornstarch
•4 egg yolks
•1 whole egg
•1-½ cups whole milk , cold
•1-½ cups heavy cream
•¼ cup unsalted butter
•3 tsp cinnamon
•1 tbsp vanilla extract
•¼ tsp nutmeg
•½ tsp salt
•whipped cream (optional)

1. Preheat the oven to 350°F

2. Thaw the pie crust according to package instructions, rolling it into a greased 9-inch pie dish.

3. Fold or crimp the edges of the pie crust. Then stab the pie crust a few times with a fork.

4. Line the inside with aluminum foil and fill with pie weights (or dry rice/beans work great!)

5. Bake for 18-22 minutes, or until pie crust is just slightly golden (we'll bake it again later).

6. Cool completely.

1. In a large bowl, whisk together the eggs, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Set aside.

2. In a medium saucepan, melt the butter and brown sugar over medium-low heat and stir until the butter is browned and smells toasty (but not burned). It should take about 1 minute.

3. Turn off the heat and whisk in the heavy cream and cold milk.

4. Slowly whisk in the egg/cinnamon mixture.

5. Heat up the saucepan again on medium heat. Once it boils, turn the heat down and bring the mixture to a simmer over medium-low heat. Stir until the mixture thickens.

6. Turn off the heat, then mix in the butterscotch chips until completely melted.

1. Pour the prepared butterscotch cinnamon filling into the pie crust and bake for another 20-25 minutes, or until fully baked through.

2. Transfer the pie to a wire rack and let it cool for 15-minutes, then refrigerate for at least 50 minutes to set.

3. Once cool, cut up the pie into slices and serve as is or with whipped cream, vanilla ice cream, and extra cinnamon. ENJOY!

• This recipe is from dwellbymichelle.com and is completely unchanged from it's original state. This post serves as an archive of the recipe for my personal use and convinience and isn't intending to steal or take credit for it.

• Here's aLINK to this recipe in particular. Their website is full of very yummy looking food, and while I haven't tried any of their other recipes, if they're even half as good as this pie is they're worth giving a shot.

• For some reason, during step 5 of "Make the Butterscotch Cinnamon Filling", sometimes the oil from the butter(I assume that's where it's from?) will decide to separate from the rest of the mixture. This is not ideal.

• I think this is caused by the mixture either heating too fast or not being stirred enough, so I really reccomend not turning the heat up any higher than the recipe says, and standing over the mixture and stirring with a wisk the ENTIRE time, even if it gets really tiring or seems like it's taking forever to heat up. Sometimes it takes like 20 minutes for me, but it's a lot better than it doing that weird thing it does sometimes.

• The butterscotch cinnamon pie is the one on the right! The one on the left is an apple pie, which I have the recipe for here:Recipe.