Cinnamon Pie

5 from 9 votes

This delightful dessert blends creamy, cinnamon-infused goodness with a flaky, buttery crust for a taste that feels like a cozy embrace. Perfect for sharing with loved ones or savoring as a sweet treat, our Cinnamon Pie is an irresistible addition to any gathering.

Prep Time15

Cook Time40

Chilling time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 1491kcal

Author: Heather Perine

Ingredients

9 inch pie crust, homemade or store-bought
12 ounces (1 1/2 packages) cream cheese room temperature
1 ¼ cup (267 g) packed dark brown sugar (or light brown sugar)
3 large eggs room temperature
1 ¼ cup (300 ml) heavy cream
5 Tablespoons all-purpose flour
4 Tablespoons ground cinnamon
2 teaspoons vanilla extract
Whipped Cream or whipped topping, optional garnish
Powdered sugar optional garnish
Ground cinnamon optional garnish

Instructions

Preheat the oven to 350°F (180°C) and roll the pie crust into a 9-inch pie plate.
Crimp the edges and then place the crust in the refrigerator while you make the filling.
With an electric mixer, beat the cream cheese and dark brown sugar in a large mixing bowl on medium high speed, until light and fluffy, about 1-2 minutes. You can use a hand or stand mixer with a paddle attachment.
Add in the eggs and continue to beat until smooth and combined. Scrape down the bowl as needed.
Beat in the heavy cream, flour, cinnamon, and vanilla extract. Be sure to scrape the sides and bottom of the bowl with a spatula as needed so that everything is incorporated evenly.
Pour the mixture into the prepared pie crust and bake for 30-40 minutes or until the edges are all set but the center is still slightly jiggly. It will continue to bake as it cools.
Allow the pie to cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour before slicing and serving with whipped topping, powdered sugar, and ground cinnamon, optional.

Notes

Storage/Make Ahead: Cinnamon Pie in the refrigerator, covered, and consumed within 3-4 days. If you need to keep it longer, you can freeze the pie for 2-3 months. When ready to enjoy, allow the frozen pie to thaw in the refrigerator overnight before serving.
Heavy cream: Half and half or whole milk can be substituted, but the pie may be less rich or set quite as well.
All-purpose flour: Cornstarch can be substituted in a pinch to help the pie thicken, but you will want to use less cornstarch; start with about half as much as the flour, or it may thicken too much.
When is the pie done baking? The edges of the pie should appear firm and set. The center of the pie should still have a slight jiggle when gently shaken. It should not be liquid, but a small, gentle wobble in the center is normal. If you want to be extra sure, insert a digital thermometer into the center of the pie. If it reads at least 170 degrees Fahrenheit in the center, it is cooked and can be removed from the oven.
Pie Shield: The top of the pie should have a golden-brown color and thin skin. If the top is browning too quickly, you can tent it with aluminum foil to prevent over-browning while the center finishes cooking. If you see cracks in the pie, you want to turn off the oven and remove the pie.

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