Learn how to create the most delightful cinnamon pie with a creamy cinnamon vanilla filling placed inside a flaky, buttery pie crust. This simple recipe is ideal for savoring those cozy, warm spice flavors, making it the perfect treat for the holiday season and all cinnamon lovers.
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Why you'll love this pie
A cinnamon pie, sometimes known as a cinnamon sugar pie or a cinnamon custard pie, is a scrumptious dessert characterized by a tender, flaky pie crust generously filled with a sweet and warmly spiced mixture of cinnamon and vanilla. It's a comforting and indulgent treat, perfect for those who love the warm cinnamon flavor.
Cinnamon pie may not be as popular as other pie recipes during the fall and Thanksgiving season, but this spiced, sweet, and creamy dessert would make a perfect holiday treat for your Christmas dinner.
A cinnamon cream pie typically features a buttery and flaky bottom crust filled with a rich cream cheese filling that's generously flavored with warm cinnamon, pumpkin pie spice, and a delicious hint of vanilla, sweetened to perfection with brown sugar.
- An easy-to-follow recipe with simple ingredients, making it accessible to cooks of all skill levels, from beginners to experts.
- A creamy and perfectly spiced texture, enhanced by the sweetness of vanilla, creates an irresistible flavor combination that evokes the warmth of autumn.
- A homemade pie crust base, easy to prepare at home, yet adaptable for those who prefer to use store bought pie crust or frozen pie crust, offering flexibility in preparation.
- A comforting dessert with autumnal flavors that make it the ideal treat for holiday celebrations, adding a cozy touch to your festive table.
More Pie Recipes
Ingredients for this recipe
*You'll find the quantities and full instructions to make this delicious cinnamon pie recipe in the recipe card at the end of the page.
Pie crust
- Flour: Use all-purpose flour for a flexible and balanced texture in your pie crust.
- Sugar: Use granulated sugar to add sweetness and enhance its texture.
- Butter: Choose unsalted butter when making a pie crust for better control over the salt content, and make sure it's very cold to achieve a flaky texture.
- Salt: A pinch of salt enhances the flavor of the crust by balancing the sweetness of the sugar.
- Water: Use ice water when making a pie crust to help maintain a cold temperature and achieve a flaky texture.
Cinnamon filling
- Cream Cheese: Cream cheese adds a creamy and tangy texture to the filling.
- Sugar: A combination of granulated and flavored sugars sweetens the filling.
- Eggs: Room temperature eggs provide structure and a smooth texture to the filling.
- Heavy Cream: Cream makes the filling rich and velvety.
- Flour: Flour or cornstarch is used in the cinnamon pie filling to thicken and stabilize the mixture, ensuring a creamy and consistent texture when baked.
- Spices: The essential flavor comes from a combination of ground cinnamon and pumpkin pie spices, which can be substituted with allspice if preferred.
- Vanilla Extract and Salt: Vanilla adds flavor, while salt balances the sweetness.
Materials you need
How to make Cinnamon Pie
Make the Pie crust
- Place the dry ingredients in a large bowl, all-purpose flour, sugar, and salt, and mix with a tablespoon.
- Add the chopped, cold butter and mix with the fingertips until you have a sandy mixture with a few small pieces of butter still visible.
- Pour in the cold water and quickly gather the dough into a ball.
- Cover with plastic wrap and let rest in the fridge for 20 minutes, or spread between 2 baking sheets of parchment paper and place in the freezer for 10 minutes.
- Line a 9-inch / 22 cm ceramic pie dish or a glass pie plate previously greased with butter with the dough disk.
- Prick the bottom of the pie shell with a fork.
Make the Cinnamon filling
- Place cream cheese, granulated sugar, and brown sugar in a large mixing bowl.
- Beat with an electric mixer or with your stand mixer fitter with the whisk attachment for 1 to 2 minutes until smooth and creamy.
- Add eggs, vanilla, and heavy cream and mix again with an electric mixer to incorporate.
Baking
- Then add the dry ingredients, flour cinnamon all spices and salt.
- And mix gently with a rubber spatula to incorporate them.
- Pour filling into the pie plate on top of the pie crust.
- Preheat the oven to 350°F / 180°C and bake the cinnamon pie for about 45 minutes until golden brown.
- Let the cinnamon cake cool completely before serving warm or cold with fresh whipped cream and a dash of cinnamon.
Serving Suggestions
- Whipped Cream: Top each slice of cinnamon pie with a dollop of freshly whipped cream for a delightful contrast to the warm and spiced filling.
- Vanilla Ice Cream: Serve warm slices of cinnamon pie with a scoop of vanilla ice cream for an indulgent dessert experience.
- Caramel Drizzle: Drizzle some warm caramel butter sauce over your cinnamon pie for an extra layer of sweetness and flavor.
- Chopped Nuts: Sprinkle chopped nuts, such as pecans or walnuts, on top of the pie for added texture and a nutty crunch.
- Fresh Berries: Garnish your pie with a handful of fresh berries like raspberries or strawberries to balance the richness with a touch of freshness.
- Dust with powdered sugar: Lightly dust the top of your pie slices with a sprinkle of icing sugar.
Recipe Variations
Apple Cinnamon Pie: Add thinly sliced apples to the filling for a delightful twist like my apple pie recipe. The combination of sweet cinnamon custard and tart apples is a winner.
Pecan Cinnamon Pie: Incorporate chopped pecans into the filling for a crunchy, nutty texture that complements the spiced flavors like this pecan pie or this walnut pie.
Cinnamon Streusel Pie: Top your cinnamon pie with a buttery streusel topping made from flour, brown sugar, and butter for an extra layer of flavor and texture.
Cinnamon Pumpkin Pie: Combine the warm spice of cinnamon with the rich, earthy flavors of pumpkin by adding pumpkin puree and pumpkin pie spice to your cinnamon pie filling like in this pumpkin pie recipe.
Chai Spiced Cinnamon Pie: Enhance the cinnamon flavor with a blend of chai spices like cardamom, ginger, cloves, and black pepper for a unique and aromatic twist.
Chocolate Cinnamon Pie: Mix in chocolate chips or chunks for a delightful chocolate-cinnamon combination that chocolate lovers will adore.
Graham Cracker Crust: Elevate your pie by substituting the traditional pastry base with a delicious graham cracker crust.
Storage and freezing
In the fridge: Cinnamon pies can only be stored in the fridge for about 3 to 4 days under plastic wrap or in a storage box with a lid.
Freezer: You can also freeze the cinnamon pie for up to 3 months in the freezer covered with cling film or in a storage box.
Defrots: Let it slowly recover in the fridge during the night.
Tips for this recipe
- Pie crust: To prevent the crust from shrinking, it's recommended to chill the dough for a few minutes before baking, even if you're using a pre-made crust. Alternatively, you can use pie weights or dried beans to maintain the pastry's shape.
- Room Temperature Eggs: When mixing eggs into the filling, make sure they are at room temperature. Cold eggs can result in a grainy texture in the filling.
- Baking: The baking time for a cinnamon pie is crucial. Be careful not to overbake the pie, or it may become dry. The center should have a slight jiggle when removed from the oven, as it will continue to cook slightly as it cools.
- Cooling: After baking, let the pie cool completely at room temperature before serving or refrigerating. The flavors will further develop, making it even better the next day.
- Storage: If you have leftover pie, store it in the refrigerator to maintain its freshness. You can also freeze it for future use. Be sure to wrap it tightly to prevent freezer burn.
If you are a cinnamon lover
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PrintCreamy Vanilla Cinnamon Pie
- Total Time: 55 minutes
- Yield: 12 slices
Description
Delicious cinnamon pie recipe with a creamy and sweet cinnamon vanilla filling on a crispy pie crust (for a 9 inch/ 22 cm pie plate - 10-12 slices)
Ingredients
Pie crust :
- 200 g ( 1 ⅓ cup) Flour - all purpose
- 50 g (¼ cup) Sugar - granulated
- 1 pinch Salt
- 135 g (1 stick + 2 tbsp) Butter - unsalted cut into pieces and very cold
- 60 ml (¼ cup) Water - iced
Cinnamon filling :
- 225 g (8 oz) Cream cheese - Philadelphia
- 100 g (½ cup) Sugar
- 50 g (¼ cup) Brown sugar
- 3 Eggs - room temperature - approx. 180 g
- 300 g (1 ¼ cup) heavy cream - full fat
- 2 tsp Vanilla extract
- 30 g (3 tbsp) Flour - or cornflour
- 3 tsp ground cinnamon
- ½ tsp. all spices
- 1 pinch of Salt
Instructions
Pie crust:
- In a bowl, mix together the dry ingredients, flour, sugar and salt.
- Add the cold butter pieces and crumble with your hands until you get a sandy mixture.
- Add the cold water and gather with your hands without kneading until you get a ball of dough.
- Cover with plastic wrap and place in the fridge for 20 minutes.
- Roll out the dough between 2 sheets of parchment paper or on a floured work surface to a thickness of 3-4 mm.
- Line a 9 inch / 22 cm wide pie plate with the dough, shape the edges and prick the bottom with a fork, then place in the freezer while you prepare the cinnamon mixture.
Cinnamon Filling:
- In a large bowl, place cream cheese, white sugar and brown sugar and mix with an electric mixer for 2 minutes until creamy and smooth.
- Add the eggs, vanilla and heavy cream and mix again with a mixer to incorporate.
- Finish with the dry ingredients, flour, salt and spices and mix gently with an spatula to incorporate.
- Pour the cinnamon filling into the pie pan over the bottom crust.
Baking:
- Preheat the oven to 350 °F / 180°C and bake for about 45 minutes until it is golden brown on top and the texture is firm.
- Remove from the oven and let the cinnamon pie cool completely to room temperature before serving lukewarm or cold with whipped cream.
Equipment
Notes
Conservation: 3-4 days in the refrigerator and up to 3 months in the freezer, wrapped in cling film or in a conservation box.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: pie, dessert
- Cuisine: American
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