Cinnamon Pie Recipe
User Reviews
4.9
Cinnamon Pie Recipe
Description
This Cinnamon Pie begins with a baked pie crust chilled in the refrigerator until ready to fill. The filling is made by beating softened cream cheese and packed light brown sugar together until fluffy, then incorporating eggs, heavy cream, flour, cinnamon, vanilla extract, salt, and ground nutmeg. The mixture should be smooth and well blended before pouring into the prepared crust.
The pie is baked at 350°F for approximately 35 to 40 minutes, baking until the center is mostly set but still slightly jiggly, ensuring a creamy and custard-like consistency once cooled. The pie is then cooled completely at room temperature and chilled covered in the refrigerator before serving.
Serving the pie at room temperature an hour after refrigeration allows the flavors to develop fully and the texture to soften slightly. A dusting of powdered sugar on the surface adds a subtle sweetness and visual appeal. Optional whipped cream accompaniments complement the warm cinnamon and cream cheese flavors. The pie can be stored covered in the refrigerator for up to one week.
Ingredients
- 8 ounces cream cheese softened
- 1 cup light brown sugar packed
- 2 egg + 1 egg yolk, large
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
- 3 1/2 tablespoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 pie crust homemade or store-bought
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Roll and fit a pie crust into a standard 9 inch pie dish. Crimp the edges and place the pie crust in the refrigerator.
- Place the cream cheese and brown sugar in the bowl of an electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs. Scrape the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg until very smooth.
- Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.
- Take out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar. Cut and serve with whipped cream if desired.
Notes
- Store the pie covered in the refrigerator for up to one week to maintain freshness.
- Allow the pie to come to room temperature about one hour before serving for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 371kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 123mg | 41% |
| Sodium | 421mg | 18% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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