Creamy Cinnamon Pie
This creamy cinnamon pie features a rich cream cheese custard infused with warm cinnamon and vanilla, baked in a flaky pie crust until just set. Chilled before serving, it's a silky, comforting dessert perfect for holidays or any special occasion.
Equipment
- 9-inch pie pan
- electric mixer
- mixing bowl
- rubber spatula
- baking sheet
- measuring cups and spoons
Ingredients
- 1 unbaked 9-inch pie crust
- 8 oz full-fat block-style cream cheese, room temperature
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 1 1/4 cups heavy cream or half-and-half, room temperature
- 1/4 cup all-purpose flour
- 3 tbsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 pinch ground nutmeg
Instructions
- Arrange the pie crust in a 9-inch pie pan and refrigerate while preparing the filling. Preheat the oven to 350°F (175°C).
- Using an electric mixer, beat the cream cheese until completely smooth. Add the brown sugar and mix until fully combined, scraping the bowl as needed.
- Add the eggs and egg yolks one at a time, mixing well after each addition.
- Add the heavy cream, flour, cinnamon, vanilla extract, salt, and nutmeg. Mix until the filling is smooth and pourable.
- Pour the filling into the chilled pie crust. Place the pie pan on a baking sheet and bake for 40 to 45 minutes until the edges are set and the center still jiggles slightly.
- Cool the pie at room temperature for 1 hour, then refrigerate for 4 to 5 hours until completely set.
- Serve chilled or let stand at room temperature for about 30 minutes before serving. Garnish with powdered sugar, whipped cream, and extra cinnamon if desired.
Notes
Use room-temperature cream cheese, eggs, egg yolks, and heavy cream for the smoothest filling. Do not overbake—the center should still jiggle slightly when removed from the oven. Protect the crust edges with foil or a pie shield if they brown too quickly. Half-and-half can replace heavy cream, although the filling will be slightly softer. Store covered in the refrigerator for up to 5 days. Freezing is not recommended because the filling may become watery or grainy after thawing.