Cinnamon Pie

A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust! Cream cheese gives this pie amazingly silky texture, while cinnamon and nutmeg create bold and warm flavors.


FINDING THE RIGHT CINNAMON PIE RECIPE

After hunting down multiple recipes I noticed quite a large discrepancy in what is considered a “Cinnamon Pie.” Some were gooey and gelatinous. Some were like a cinnamon cake baked inside a pie crust. Some were double crusted. Some were chunky. There just didn’t seem to be a set standard.
The recipes that stood out to me as the most appealing were the smooth creamy pie recipes.

So I made notes on the the best elements of each recipe, and set off to create my variation of Cinnamon Pie. What I came up with is going to absolutely blow you away, and quickly become your new favorite go-to holiday dessert!


MY CINNAMON PIE RECIPE!

The filling of this pie is light and silky, with a strong cinnamon essence and a touch of nutmeg to offset the flavor. Both creamy and spicy, I love that this dessert isn’t too rich, while still satisfying your holiday spice sweet tooth.
It’s divine. Truly.
Easily make this pie a day or so before your festivities, and just take it out of the fridge one hour before you’re ready to enjoy!
INGREDIENTS YOU’LL NEED

• Homemade or store bought pie crust
• Cream cheese
• Brown sugar
• Eggs – you’ll need 2 whole large eggs + 1 egg yolk
• Heavy cream
• Flour
• Cinnamon
• Vanilla
• Salt
• Ground nutmeg
• Powdered sugar – for dusting
• Whipped cream – for serving

HOW TO MAKE THE BEST CINNAMON PIENot only is this fabulous pie super flavorful, it’s also incredibly easy to make. Once you’ve got your pie dough or pre-made crust ready to go, you just need one large bowl for mixing all of your ingredients in to create the creamy cinnamon filling.
Here’s how to do it:
1. Firstly, preheat the oven to 350 degrees F. If using homemade pie dough, roll and fit your pie crust into a standard 9 inch pie dish. Crimp the edges, and place the pie crust in the refrigerator.
2. 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 two eggs plus one egg yolk. Scrape the sides of the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg. Continue to mix on low until very smooth: You want to make sure the spices are thoroughly and evenly blended in the batter.
3. Pour the creamy cinnamon filling into the prepared pie pan.

4. Bake the pie for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed.

5. Once done, allow the pie to cool completely on a cooling rack. Cover with foil and chill in the fridge.
That’s really all there is to it!

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