Description
Okay, so imagine if a snickerdoodle cookie, a custard pie, and a cinnamon roll had a threesome and produced the most delicious offspring imaginable. That’s Cinnamon Pie. This is basically a creamy, custardy filling that’s LOADED with cinnamon and sugar, baked in a flaky pie crust until it sets into this magical, silky situation that tastes like fall decided to become a dessert. It’s not pumpkin pie. It’s not apple pie. It’s its own glorious category of cinnamon-forward excellence that most people have never heard of, which means you get to introduce them to it and become a legend. I made this for my coworkers once and someone said it tasted like “if a hug was a pie.” Another person ate two slices and then asked if they could take the rest home. I said no. This pie creates feelings.
Ingredients
For the Crust:
- 1 refrigerated pie crust (or homemade if you’re feeling ambitious)
- OR make your own: 1 1/4 cups flour, 1/2 tsp salt, 1/2 cup cold butter, 3-4 tbsp ice water
For the Filling:
- 1 1/2 cups granulated sugar
- 3 tbsp all-purpose flour
- 2 to 3 tbsp ground cinnamon (yes, TABLESPOONS—don’t be scared)
- 1/4 tsp salt
- 1/4 tsp ground nutmeg (optional but recommended)
- 3 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup (4 tbsp) butter, melted
- 2 tsp vanilla extract
For Topping (optional but highly recommended):
- Whipped cream (homemade or store-bought)
- Extra cinnamon for dusting
- Cinnamon sugar sprinkle
- Vanilla ice cream (because duh)
Instructions
Step 1: Prep Your Crust
Preheat oven to 350°F (175°C).
If using store-bought crust, unroll it and fit it into a 9-inch pie pan. Crimp the edges like you know what you’re doing. Even if you don’t.
If making from scratch, mix flour and salt, cut in cold butter until crumbly, add ice water until dough comes together, roll it out, fit it in the pan, crimp edges. You’ve got this.
Don’t pre-bake the crust. We’re going rogue here—the filling cooks with the crust.
Step 2: Make the Magic Filling
In a large bowl, whisk together sugar, flour, cinnamon, salt, and nutmeg. Get those dry ingredients acquainted.
In another bowl, whisk together eggs, milk, cream, melted butter, and vanilla until smooth and combined.
Pour the wet ingredients into the dry ingredients and whisk until completely smooth. The mixture should be thin and pourable, kind of like pancake batter.
Let it sit for a minute while any foam settles. You don’t want bubbles all over your pie.
Step 3: Assemble and Bake
Pour the filling into your unbaked pie crust. Fill it almost to the top—this filling doesn’t rise much.
Carefully transfer to the oven. PRO TIP: Put the pie on a baking sheet first, THEN fill it while it’s on the baking sheet already in the oven. This prevents spills during transfer. Trust me on this.
Bake for 50-60 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake it. It’ll continue cooking as it cools.
If the crust edges start getting too brown, cover them with foil or a pie shield.
Step 4: Cool and Chill
Let the pie cool on a wire rack for at least 2 hours at room temperature. The filling needs time to set.
Once cooled, refrigerate for at least 2 hours (or overnight) before serving. This is crucial—warm cinnamon pie is weird and runny.
Step 5: Top and Serve
Top with whipped cream (homemade is better but Cool Whip works).
Dust with extra cinnamon or cinnamon sugar for that bakery look.
Slice with a sharp knife wiped clean between cuts.
Serve cold or at room temperature. Both are incredible.
Watch people’s faces when they take the first bite. This is your reward.
Notes
This pie is perfect on its own, but if you want to take it over the top:
- Serve with vanilla ice cream and let it melt into the filling
- Drizzle with caramel sauce for extra sweetness
- Top with candied pecans for crunch
- Pair with coffee or chai tea for maximum cozy vibes
- Add a dollop of cream cheese frosting instead of whipped cream for a cinnamon roll vibe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: ~340 kcal
- Carbohydrates: ~16g
- Protein: ~5g