### Video Recipe  **Yield** 1 pie **Prep Time** 45 minutes (plus chilling) **Make Time** 1 hour (plus 4 hours chilling) ## Special Equipment - Pie dish - Rolling pin - Parchment paper - Baking weights (or dried beans) - Saucepan - Whisk - Fine mesh strainer - Mixing bowls ## Ingredients ### Pie Crust - 170 g all-purpose flour - 1 stick (113 g) cold butter - 1 tsp kosher salt - 55 g ice-cold water ### Butterscotch Cinnamon Filling - 200 g brown sugar - 60 g water - 80 g heavy cream - 30 g unsalted butter - 480 g whole milk (400 g in base, 80 g reserved for slurry) - 3 large egg yolks - 20 g cornstarch (mixed with 80 g milk) - ½ tsp kosher salt - 1 tsp cinnamon - 2 tbsp vanilla paste (can sub 1:1 with extract) ### Cinnamon Vanilla Whipped Cream (optional) - 1 cup heavy whipping cream - Dash of cinnamon - Dash of vanilla - 1 tbsp powdered sugar ## Instructions 1. **Make the crust:** Combine flour, butter, and salt until butter resembles small pebbles. Add ice water and mix until a shaggy dough forms. Shape into a 6-inch disc, wrap, and chill for 30 minutes. 2. Roll dough to 13–14 inches wide, transfer to pie dish, crimp edges, and chill again for 10 minutes. 3. Blind bake at 375°F: line crust with parchment, fill with baking weights, and bake 20–30 minutes until rim browns. Remove weights, bake another 20–25 minutes until golden. Cool and trim edges. 4. **Make filling:** In saucepan, heat brown sugar and water until caramel forms. Remove from heat, whisk in cream, butter, and 400 g milk. 5. Make a slurry with 80 g milk and cornstarch, then whisk in egg yolks and salt. Temper yolks by adding hot butterscotch gradually, then return mixture to saucepan. Cook 1–2 minutes, stirring constantly, until thickened. 6. Stir in cinnamon and vanilla paste. Strain filling into cooled crust, spread evenly, and chill 4 hours. 7. **Optional whipped cream:** Whip cream, cinnamon, vanilla, and powdered sugar until soft peaks. Spoon generously on top of pie, swirl decoratively, and dust with cinnamon. ## Notes - Inspired by the *Undertale* pie made by Toriel. - Important to temper egg yolks slowly to avoid scrambling. - Straining filling ensures a smooth texture. ## Make History **[[2025-09-16]]** Adapted from Alvin’s *Arcade with Alvin* video, recreating Butterscotch Cinnamon Pie from *Undertale*. Just before bed here I ate the mini pie. Not sure if it was just how thick the crust was on the mini pie, or maybe that it wasn't set all the way through, but I wouldn't exactly describe the flavor as butterscotch. it wasn't bad, not at all, solid pie that I'm gonna eat the entirety of, however it just didn't have that signature butterscotch flavor. Here's where I deviated from the recipe: 1. I used 2% milk instead of whole milk 2. After mixing the milk & heavy cream in with the caramel-ish sludge I put it back on the stove to heat back up because it got cold, and I was supposed to be tempering the eggs, not adding a cold mixture to a cold mixture I also think it's possible I didn't let the brown sugar and water cook enough before adding the milk and cream. I'll see how it tastes in a full slice with somma that cinnamon whipped cream. got the bowl and whisk in the freezer overnight and everything.