I believe in signs, not necessarily divine ones, but just little occurrences that try to nudge you in the right direction. Take for example my most recent trip to the grocery store when the bags of butterscotch chips caught my eye. I almost never cook with butterscotch, simply because I forget about it. But what would you know, in the split second I was considering picking some chips up, I saw the bags were 2-for-$5. How could I pass up a deal like that?
So I took the chips home without a single idea of what I’d make with them. But I knew I was meant to buy me some butterscotch, and that it was only a matter of time before inspiration hit. Admittedly, the warm weather here played a part in influencing my final decision; I needed something light and refreshing.
Hello, Butterscotch Cinnamon Whipped Cream Pie.
I don’t know if Fate is actually to thank for the creation of this cool and creamy pie, but I am darn grateful for the inspiration that came my way. You’ll see the ingredient list is quite short, and the directions aren’t much longer. And yet, you wind up with a beautiful doubled-layered pie that tastes like sweet, sweet indulgence.
It’s in eating this that I wonder why I don’t bake with butterscotch more often. The stuff is rich, yes, but the warm and spicy cinnamon balances it out. We make a thick ganache out of the butterscotch to blanket the bottom of our crust. Then it’s topped with a 5-ingredient, no-bake filling that’s as fluffy as a pillow.
We know the filling is good, but the crust is just a vessel for serving it in, right? Wrong! This crust is extra delectable thanks to a bit of brown sugar, and its crunchiness is the perfect complement to that light and smooth filling. You might leave subpar crusts behind from time to time – be it from a pizza or pie – but you’ll eat every last crumb of this.
So here’s to a grocery store sale that prompted me to pick up a rather under-used ingredient. Don’t ignore those little signs; you never know where they may lead you.
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 my 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.
Butterscotch Cinnamon Whipped Cream Pie
By The Smart Cookie Cook
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
- Preheat oven to 325 degrees.
- In a medium mixing bowl, mix together graham cracker crumbs, brown sugar and butter until evenly combined.
- 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.
- Place butterscotch chips in a heat-proof bowl. Set aside.
- 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.
- Pour ¾ of the butterscotch ganache into the cooled pie dish and place in fridge. Reserve the extra.
- 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.
- 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.