Description
Cinnamon Pie is a creamy, custard-style dessert filled with warm cinnamon spice and baked in a flaky pie crust. It’s simple, nostalgic, and perfect for fall or holiday gatherings.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- Optional: whipped cream and ground cinnamon or nutmeg for serving
Instructions
- Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk together granulated sugar, brown sugar, cinnamon, flour, and salt.
- In a separate bowl, beat the eggs. Add milk, heavy cream, vanilla extract, and melted butter; mix well.
- Pour the wet mixture into the dry ingredients and whisk until smooth and fully combined.
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, or until the center is just set and slightly wobbly. The edges should be lightly golden.
- Let the pie cool at room temperature for at least 1 hour. For a firmer texture, chill before serving.
- Serve with whipped cream and a sprinkle of cinnamon or nutmeg if desired.
Notes
- Add a pinch of nutmeg or cardamom for added spice complexity.
- Try a graham cracker or gingersnap crust for a flavor twist.
- Chill the pie for cleaner slices and firmer texture.
- Use plant-based milk and cream for a dairy-free version.
- Make ahead and refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
