curiouschiroptera:

Undertale Recipe: Butterscotch-Cinnamon Pie 

Do you smell that?  Surprise!  It’s a butterscotch-cinnamon pie!

Inspired by Undertale’s Butterscotch-Cinnamon pie baked by everyone’s favorite goat mom!  Because this is kind of a, ‘labor of love,’ pie, I’m going to do one other b’scotch pie recipe that might be a bit easier for folks who don’t have the kind of time to put into this recipe.  I’d also like to do one that uses actual Scotch whiskey.  I realize a lot of the folks on Tumblr who might be reading this may not be able to purchase alcohol, so for now, we’ll stick to a sober b’scotch pie recipe!  

Originally made together with @rolllight!  Slightly adjusted from this recipe for Jolean’s Butterscotch Pie Pennsylvania Dutch Style.

If you’d care to check out my other Undertale recipes, click here!

Ingredients:

1 pre-baked pie crust (I used a store-bought pie crust because I didn’t feel like making one from scratch, but if you’re filled with determination, here is one of my favorite pie crust recipes!)

Pie filling:
2 cups whole milk
1/3 cup butter
5 tablespoons flour
1 cup brown sugar
3 egg yolks (reserve the whites for meringue topping)
½ teaspoon vanilla extract
1 pinch salt
1 tablespoon cinnamon

Meringue topping:
3 egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
6 tablespoons granulated sugar
1 teaspoon cinnamon

Directions:

Prepare pie crust per instructions on package and allow to cool completely.

In a large bowl, whisk 1 cup milk with flour until well blended.  Add egg yolks, salt, and whisk together until smooth.  Then, whisk in the rest of the milk until blended completely.  Set aside.

In a large saucepan, stir together butter and sugar over medium heat until the butter melts and the sugar dissolves.  Add cinnamon and mix until well blended.  Continue cooking for 3-4 minutes on medium low heat, then remove from burner.

Add milk mixture to the pan with the butter sugar mixture.  Stir carefully until well blended.  Return to burner.  Turn heat up to medium-high and just bring to a boil, then reduce heat immediately to medium low.  Continue to cook, stirring constantly, for 25-45 min. until the mixture reaches the consistency of very thick pudding - your whisk should leave trails through the mixture.  If you are having difficulty achieving the right consistency even after 45 min., add more flour, ½ tablespoon at a time, until it becomes thick enough.  Remove from burner and add vanilla, stirring until it is well blended.  Pour pie filling mixture into prepared, completely cooled pie crust and chill in fridge for two hours.

Preheat oven to 350 F. 

Take the egg whites reserved from the pie filling and pour them into a large bowl along with the vanilla and cream of tartar.  With an electric mixer, beat on high speed until frothy and well combined.  Add sugar gradually, about a tablespoon at a time, until soft peaks form.  Add cinnamon and continue to beat on high until stiff peaks form.  Take pie from fridge and spread meringue carefully over it, working from the middle all the way to the edges.

Place pie in oven and bake between 10-15 minutes.  Remove from oven and sprinkle top with cinnamon.  Allow to cool completely before serving - this may take a while because of the meringue topping.  You may wish to chill the pie in the fridge for a few hours.