BUTTERSCOTCH CINNAMON PIE

Ingredients

• Salt

  Table

  2 tsp or 12g

• Butterscotch

  Candies

  4 oz or 113g

• Whole milk

  3.25% milkfat, with added vitamin D

  2 ½ cup or 610g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Brown sugar

  ½ cup packed or 110g

• Butter

  Unsalted

  ¼ cup or 57g

• Egg yolk

  Raw, fresh

  6 large yolk (separated from white) or 102g

• Cornstarch

  3 tbsp or 23g

• Pie crust

  Cookie-type, prepared from recipe, graham cracker, baked

  100g

• Cinnamon

  Spices, ground

  2 tsp or 5g

Directions

1. Recipe by: RawSpiceBar Spices (source: https://mealz.com/recipes/rawspicebar-butterscotch-cinnamon-pie)
2. 1. In medium bowl, whisk cornstarch, salt and egg yolks until smooth. Whisk in milk. 2. In a saucepan, melt butter over medium high heat and add dark brown sugar. Bring to a boil and whisk constantly for 3 minutes. 3. Combine the cream mixture and the sugar mixture. Slowly whisk in the egg mixture. 4. Add salt and cinnamon and then bring to a boil, whisking constantly. 5. Once thickened, remove from heat and then whisk in butterscotch chips. Add mix to pie shell and refrigerate, 1-2 hours until completely cool. 6. Serve with whipped cream and freshly ground cinnamon and enjoy!

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