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Undertale Butterscotch Cinnamon Pie

butterscotch pie slice with crust
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Make your Undertale dreams come true with this tried-and-true recipe for Toriel’s Butterscotch Cinnamon Pie! Whether or not you’re a fan of the game, this pie is delicious and one your guests will run to get seconds for!

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A good friend of mine is obsessed with the video game “Undertale.”

And if you’ve played the game, you might remember Toriel’s famous Butterscotch Cinnamon Pie (you know, the one that gives you full health).

So for my friend’s birthday, I decided to recreate this pie in lieu of a traditional birthday cake. And honestly, it won’t be the last time I make it (seriously so good – and conveniently perfect for fall potlucks!)

While I can’t guarantee this homemade Butterscotch Cinnamon Pie will give you the same full healing as in the video game, I can guarantee that it is absolutely delicious and that all your friends will love it.

So..let’s get to the recipe!

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What You Need to Make Butterscotch Cinnamon Pie

How to Freeze Butterscotch Cinnamon Pie

Good news: this Undertale-inspired butterscotch cinnamon pie freezes really well.

I would recommend slicing the pie into individual servings, then transferring the pie slices into an airtight container. I also like to lay plastic wrap or parchment paper in between the pie slices to prevent them from sticking to each other.

Once frozen, just take out as many slices you want from the freezer, let thaw, and ENJOY!

How to Make Butterscotch Cinnamon Pie

Pre-bake the Pie Crust

  1. Preheat the oven to 350°F.
  2. Thaw the unbaked pie crust according to package instructions, rolling it into a greased 9-inch pie dish.
  3. Fold or crimp the edges of the pie crust. Then stab the pie crust a few times with a fork.
  4. Line the inside with aluminum foil and fill with pie weights (or dry rice/beans work great!)
  5. Bake for 18-22 minutes, or until pie crust is just slightly golden (we’ll bake it again later).
  6. Cool completely.

Make the Butterscotch Cinnamon Filling

  1. In a large bowl, whisk together the eggs, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Set aside.
  2. In a medium saucepan, melt the butter and brown sugar over medium-low heat and stir until the butter is browned and smells toasty (but not burned). It should take about 1 minute.
  3. Turn off the heat and whisk in the heavy cream and cold milk.
  4. Slowly whisk in the egg/cinnamon mixture. 
  5. Heat up the saucepan again on medium heat. Once it boils, turn the heat down and bring the mixture to a simmer over medium-low heat. Stir until the mixture thickens.
  6. Turn off the heat, then mix in the butterscotch chips with a rubber spatula or wooden spoon until completely melted.

Assemble the Butterscotch Cinnamon Pie

  1. Pour the prepared butterscotch cinnamon filling into the pie crust and bake for another 20-25 minutes, or until fully baked through.
  2. Transfer the pie to a wire rack and let the pie cool for 15-minutes, then refrigerate for at least 50 minutes to set.
  3. Once cool, cut up the pie into slices and serve as is or with whipped cream, vanilla ice cream, and extra cinnamon. ENJOY!

YOU MIGHT LIKE: Cinnamon Swirl Pound Cake

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If you make this Butterscotch Cinnamon Pie recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

butterscotch pie slice with crust

Undertale Butterscotch Cinnamon Pie

DWELL by Michelle
Make your Undertale dreams come true with this tried-and-true recipe for Toriel's Butterscotch Cinnamon Pie! Whether or not you're a fan of the game, this pie is delicious and one your guests will run to get seconds for!
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 281 kcal

Ingredients
  

Instructions
 

Pre-bake the Pie Crust

  • Preheat the oven to 350°F
  • Thaw the pie crust according to package instructions, rolling it into a greased 9-inch pie dish.
  • Fold or crimp the edges of the pie crust. Then stab the pie crust a few times with a fork.
  • Line the inside with aluminum foil and fill with pie weights (or dry rice/beans work great!)
  • Bake for 18-22 minutes, or until pie crust is just slightly golden (we'll bake it again later).
  • Cool completely.

Make the Butterscotch Cinnamon Filling

  • In a large bowl, whisk together the eggs, vanilla extract, cinnamon, nutmeg, cornstarch, and salt. Set aside.
  • In a medium saucepan, melt the butter and brown sugar over medium-low heat and stir until the butter is browned and smells toasty (but not burned). It should take about 1 minute.
  • Turn off the heat and whisk in the heavy cream and cold milk.
  • Slowly whisk in the egg/cinnamon mixture. 
  • Heat up the saucepan again on medium heat. Once it boils, turn the heat down and bring the mixture to a simmer over medium-low heat. Stir until the mixture thickens.
  • Turn off the heat, then mix in the butterscotch chips until completely melted.

Assemble the Butterscotch Cinnamon Pie

  • Pour the prepared butterscotch cinnamon filling into the pie crust and bake for another 20-25 minutes, or until fully baked through.
  • Transfer the pie to a wire rack and let it cool for 15-minutes, then refrigerate for at least 50 minutes to set.
  • Once cool, cut up the pie into slices and serve as is or with whipped cream, vanilla ice cream, and extra cinnamon. ENJOY!
Keyword afternoon snack, authentic recipes, autumn recipes, dessert, easy baking recipes, easy dessert recipes, easy fall recipes, easy holiday recipes, easy snack recipes, easy snacks, sweet recipe, thanksgiving recipes

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5 Comments

  1. I made this pie yesterday, and while I loved the flavor, my filling never firmed up. I realized that I hadn’t put the cornstarch in. Where in the recipe should we add the cornstarch? I’m not seeing it in the recipe instructions. Thanks!

    1. Hi Lissy! The cornstarch is incorporated when you mix the filling together. I realize that this was stated in the paragraphs, but that I missed it in the recipe card. So sorry about that! I’ve updated it now for clarity. Thank you for bringing this to my attention!