Butterscotch Cinnamon Pie is an item in the video game Undertale (2015). You receive it for a motherly character named Toriel after falling down to the underworld of monsters. To make this pie, it takes timing and good control of temperature (also a lot of eggs!)

Recipe from: https://www.youtube.com/watch?v=wCFI9_4kOnc

Step 1: Ingredients

You will need:

9 eggs, 1 cup brown sugar, 2 cups of milk, 1 cup heavy cream, 2 tbsp water, 4 tablespoons butter, 3 tbsp corn starch, 1 tsp vanilla extract, 2 tsp cinnamon, and a 9-inch pre-made pie crust (I recommend Pillsbury brand).

Must have: Candy Thermometer

Step 2: Making the Cinnamon Paste Stuff

First of all, preheat oven to 350 degrees F and get a pie pan ready with the crust.

Second, combine 1/2 cup brown sugar, 9 egg yolks, corn starch, and cinnamon in a mixing bowl and mix until combined. Set aside. We won’t be needing this until the final steps. It should be kept it a cool/room temperature area but not in the fridge.

Step 3: Browning the Butter and Steaming the Milk

These things should be done in tandem. It definitely helps to have another person help after this point in the process.

Take your butter (4 tbsp) and put it in a small pan or pot. Turn the burner to Med-Low until the butter browns, then just keep it warm/hot. (I recommend using a small fork for the butter)

Put both heavy cream and milk into an appropriately sized pot with a lid, preferably a glass lid. Once the liquids are in the said pot, tilt the lid ever so slightly to the side to let steam out (this is to prevent the contents from boil over and making a mess). Turn the burner to a Med-High heat until the milk starts evaporating and steaming up the lid. Keep it at this temperature.

Step 4: Butterscotch Mixture Making

To prepare for the mixing of the warmed substances, there's one final thing to do. Get your remaining brown sugar (1/2 cup) and the water (2 tbsp). Put them in a saucepan and turn to low heat. Have you candy thermometer at the ready, this step requires good monitoring of temperature. Slowly dissolve the sugar in the water to create a sort of sticky sludge (Side note: this process can ruin pans so don't go whipping out your favorite one for this). The temperature must stay between 240-245 degrees F. If it rises above that it'll screw up the pie. After it reaches the correct temperature, just don't let it get too hot or cold.

Now you should have 3 separate things on your stove top (make sure all heats are set to low). Combine the butter and dissolved sugar first and make sure to mix them well but not too well. Next, in goes the milk and cream. Make sure to keep whisking while pouring the butter/sugar concoction.

You now should have your butterscotch-y milk and quite a few dishes.

Step 5: Crossing the (Temperature) Streams

Your final 2 mixtures are at different temperatures. To keep the egg yolks from scrambling, you must slowly pour the warmed mixture into the Cinna-sludge (cinnamon mix). After they're at similar temperatures put everything back into the pot and simmer/boil it until it turns as thick as frosting. Keep scraping the bottom to make sure nothing sticks.

Step 6: Cooking the Pie

Finally, bake your pie in the oven for 25 minutes at the previously stated 350, allow it to cool for another 30, and put it into the refrigerator for another 30 for it to harden. Letting the pie cool then refrigeration is an important step. If not cooled properly, the pie will just be liquid.