Cinnamon Butterscotch Pie

Cinnamon Butterscotch Pie

This pie is creamy and decadent. It's no-bake, with a Biscoff crust and a creamy butterscotch cinnamon filling.

Blend or crush the cookies blend until they achieve fine crumbs. Pour in the melted butter and pulse to combine the cookies and butter into a clumpy crumb mixture.  press it evenly in a pie pan.

In a saucepan combine brown sugar, water and salt. Bring it to a boil, without stirring.

Once bubbles start showing, cook without stirring for around 5 minutes until darker brown and it smells caramelized.

Whisk together egg yolks, cornstarch, cinnamon, vanilla, and a tablespoon of milk.

Lower the heat and pour heavy cream into the sugar, whisking continuously. Add in the milk.

Pour 1/2 cup into the egg mix to temper the yolks. Add it all to the saucepan and cook until thick.

Pour into the cookie base, and cover with plastic wrap. Chill for at least 6 hours or overnight.

Top the chilled pie with whipped cream and extra cinnamon.

See the link for the full recipe!