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Cinnamon Pie

Cinnamon pie is a creamy custard pie baked in a flaky, blind-baked crust. Ground cinnamon flavors the smooth filling, which is baked until the edges are set and the center still jiggles slightly.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Chilling and cooling 4 hours 15 minutes
Total Time 5 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 refrigerated pie crust 9-inch
Filling
  • 0.75 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 1 tbsp ground cinnamon
  • 0.25 tsp salt
  • 3 eggs large
  • 1.5 cup heavy cream
  • 2 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Blind-bake the crust
  1. Preheat the oven to 375°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. Line the crust with parchment paper, fill with pie weights, and chill for 15 minutes.
  4. Bake for 15 minutes, then carefully remove the parchment and weights and bake for 5 to 8 minutes more, until the crust looks dry and set.
Make and bake the filling
  1. Whisk the sugar, flour, cinnamon, and salt in a large bowl.
  2. In a separate bowl, whisk the eggs, heavy cream, melted butter, and vanilla.
  3. Gradually whisk the egg mixture into the dry ingredients until smooth.
  4. Reduce the oven temperature to 350°F and pour the filling into the crust.
  5. Bake for 40 to 50 minutes, loosely covering the crust edges with foil if they brown too quickly, until the edges are set, the center jiggles slightly, and the center reaches 160°F.
  6. Cool the pie on a rack for 2 hours.
  7. Refrigerate for at least 2 hours before slicing.

Notes

For neat slices, chill the pie for the full time before cutting. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free version, use a gluten-free pie crust and a 1:1 gluten-free flour blend.