Description
This Cinnamon Pie recipe features a rich, creamy, almost cheesecake-like custard filling, intensely flavored with cinnamon and brown sugar, all nestled in a simple pie crust. It’s surprisingly easy to make, relying on simple ingredients to create a sophisticated and incredibly cozy dessert. Forget everything you thought you knew about pie fillings – this cinnamon pie is about to become your new obsession!
Ingredients
Units
Scale
- 8 ounces Cream Cheese, softened
- 1 cup Light Brown Sugar, packed
- 2 Large Eggs, room temperature
- 1 Large Egg Yolk, room temperature
- 1 1/4 cups Heavy Cream
- 1/4 cup All-Purpose Flour
- 3 1/2 tablespoons Ground Cinnamon
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 1 (9-inch) Pie Crust, unbaked
- Optional: Powdered Sugar, for dusting
Instructions
- Preheat & Prep Crust: Preheat oven to 350°F (175°C). Fit your unbaked pie crust into a 9-inch pie dish and crimp the edges. Place the prepared crust in the refrigerator to chill while making the filling.
- Make Filling Base: In a large bowl, beat the softened cream cheese and packed brown sugar with an electric mixer on medium-high speed for 3-5 minutes until very light, fluffy, and smooth.
- Incorporate Remaining Ingredients: On medium speed, beat in the eggs and egg yolk one at a time, mixing well after each. Reduce speed to low and gradually mix in the heavy cream, flour, cinnamon, vanilla, salt, and nutmeg until the batter is completely smooth.
- Fill Crust: Retrieve the chilled crust. Pour the cinnamon filling carefully into the crust.
- Bake: Place the pie on a baking sheet and transfer to the lower-middle rack of the oven. Bake for 35-40 minutes. The edges should be set, but the very center should still have a slight wobble when gently jiggled. Do not overbake.
- Cool and Chill Completely: Remove the pie from the oven and let it cool completely on a wire rack (at least 1-2 hours). Once cool, cover loosely and refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled.
- Temper and Serve: Remove the pie from the refrigerator about 1 hour before serving to temper slightly. Just before serving, lightly dust the top with powdered sugar, if desired. Slice and serve.
Notes
- Chill the Crust: Chilling the unbaked pie crust helps prevent it from shrinking during baking and promotes a flakier texture.
- Softened Cream Cheese: Ensure your cream cheese is truly softened to room temperature to avoid lumps in the filling.
- Avoid Cracks: Mixing the filling on low speed after adding the flour/cream and avoiding overbaking are the keys to preventing cracks on the pie’s surface. A slight jiggle in the center when done is perfect.
- Cooling is Essential: Cooling completely at room temperature and then chilling thoroughly in the refrigerator is mandatory for the custard to fully set to a sliceable consistency. Don’t rush this!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 485 kcal
- Sugar: 28 g
- Sodium: 380 mg
- Fat: 31.5 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 135 mg
