How to Make Butterscotch Cinnamon Pie from UNDERTALE! Feast of Fiction S4 Ep31

Ingredients

• 1 crust Pre-made Pie Crust (store-bought, 9-inch, kept refrigerated)
• 4 large Eggs (room temperature; 3 yolks + 1 whole for egg wash)
• 1 cup Brown Sugar (packed)
• 2 tablespoons Cornstarch (for thickening)
• 1 teaspoon Ground Cinnamon (ground)
• 4 tablespoons Unsalted Butter (for browning)
• 1 cup Milk (whole milk)
• 2 cups Heavy Cream (for filling and whipped cream)
• 0.25 cup Water (for sugar syrup)
• 2 tablespoons Powdered Sugar (for whipped cream)
• 1 teaspoon Vanilla Extract (pure vanilla)

Instructions

1. Prepare and braid pie crust

   Remove one pre‑made crust from the package, roll it out on a lightly floured surface, slice into three long strips with a knife or pizza cutter, then braid the strips by layering them side‑by‑side and weaving them down the length. Brush the crust with egg wash (1 beaten egg) and wrap the braid around the edge of the pie pan, joining ends as needed.

   Time: PT15M

2. Preheat oven

   Set the oven to 350°F and allow it to fully preheat before baking.

   Time: PT5M

   Temperature: 350°F

3. Combine egg yolk base

   In a mixing bowl whisk together the 3 egg yolks, 1 cup brown sugar, 2 tbsp cornstarch, and 1 tsp ground cinnamon until the mixture is smooth and free of lumps.

   Time: PT5M

4. Brown butter

   Melt 4 tbsp unsalted butter in a saucepan over medium‑high heat. Cook until the butter turns a deep golden brown and releases a nutty aroma, then remove from heat before it starts to burn.

   Time: PT5M

5. Heat milk and cream

   In a separate pot combine 1 cup milk and 1 cup heavy cream. Warm over medium‑high heat until steam rises and tiny bubbles form around the edges; do not let it boil.

   Time: PT5M

6. Prepare sugar syrup

   In a third pot combine 1 cup brown sugar with 0.25 cup water. Heat over medium heat, stirring until dissolved, then continue cooking until the mixture reaches 240°F on a candy thermometer.

   Time: PT5M

   Temperature: 240°F

7. Combine syrup with milk mixture and browned butter

   Reduce the heat of the sugar syrup to low. Slowly whisk in the warm milk‑cream mixture followed by the browned butter, stirring constantly to create a smooth caramel base.

   Time: PT5M

8. Temper egg mixture

   Take a small spoonful of the hot caramel mixture and whisk it into the egg‑yolk bowl to raise its temperature. Then pour the tempered egg mixture back into the pot, stirring continuously.

   Time: PT3M

9. Cook filling to thicken

   Increase heat to medium and continue stirring with a spatula, scraping the bottom of the pot. Cook until the mixture thickens into a glossy, gooey custard that coats the back of a spoon (about 10 minutes).

   Time: PT10M

10. Fill crust and bake

    Pour the hot filling into the braided crust, smoothing the top with a spatula. Cut a circle of aluminum foil slightly larger than the pie and lay it over the surface to prevent over‑browning. Bake for 30 minutes.

    Time: PT30M

    Temperature: 350°F

11. Cool and chill

    Remove the pie from the oven and let it sit at room temperature for 30 minutes, then transfer to the refrigerator to set completely (about 1‑2 hours).

    Time: PT30M

12. Prepare butterscotch cinnamon whipped cream

    In a chilled bowl of a stand mixer, combine 1 cup heavy whipping cream, 1 tsp vanilla extract, 2 tbsp powdered sugar, 1 tsp ground cinnamon, and a drizzle of the warm butterscotch sauce (from the filling). Beat on high speed until stiff peaks form.

    Time: PT5M

13. Serve

    Top each slice of pie with a generous dollop of the cinnamon‑butterscotch whipped cream. Serve chilled.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

1g