Toriel's Butterscotch Cinnamon Pie

Ingredients For the crust: 1 1/4 cups All-Purpose Flour 1/2 cup Butter 1/4 cup Ice Water 1/4 tsp Salt For the filling: 1 1/2 cups Whole Milk 1/2 cup Cream 2/3 cup Light Brown Sugar 2 Egg Yolks, whisked 4 tbs. Corn Starch 1 tbs. Unsalted Butter 1 tsp. Vanilla Extract 1/2 tsp Salt 1/2 tsp. Cinnamon For the topping 1 cup Heavy Whipping Cream 2 tbs Granulated Sugar Cinnamon (for sprinkling)

Directions 1) Preheat oven to 375 F. In a mixing bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. 2) Stir in the iced water a little bit at a time, until the dough comes together and you are able to form a ball. Wrap the ball of dough in plastic wrap and chill for at least 4 hours. 3) Using a pastry roller, roll out the dough to fit a 9-inch pie tine and press the dough evenly into the bottom and sides of the tin. Cut off excess. 4) Bake the crust by itself at 375 degrees F for 7 minutes. Remove from oven and set aside. 5) Time to start on the filling. In a double boiler, combine the milk, cream, brown sugar, cornstarch, salt and cinnamon. Stir the mixture using a whisk and keep stirring until the mixture thickens. If you don't have double boiler, use this method for a makeshift one. 6) Whisk in the egg yolks, pouring them in slowly. Continue to whisk constantly until the mixture thickens to almost the consistency of pudding. 7) Remove from heat, then add the butter and vanilla and stir some more, until both are completely incorporated. 8) Pour the mixture into the pie crust. 9) Bake pie at 375 F for another 7 minutes, then remove from oven. 10) Let the pie cool in the fridge until it's at least room temperature. When it's almost done cooling, prepare the whipped cream: Add the cream and sugar into a mixing bowl and whip with hand mixer until you are able to form peaks. Be careful not to over-whip. 11) Spread whipped cream on top of the chilled pie and finish with sprinkled cinnamon.

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