What is a Cinnamon Pie?
This Cinnamon Pie is a custard based pie, with a texture similar to pumpkin pie. It’s flavored with a healthy dose of cinnamon and gets a creamy texture from cream cheese and half and half. It’s delicious at room temperature or chilled from the refrigerator. I highly recommend serving with a nice dollop of fresh whipped cream!
I happened across a cinnamon pie one time when noodling around on the internet – caught my attention for sure! I love cinnamon!
With further research I discovered there are all types of cinnamon pies: Pennsylvania Dutch, Southern, Cinnamon Chess Pies and Cinnamon Custard Pies! I set to work reading all kinds of recipes and coming up with a formula I wanted to try!
Four Tries to Our Perfect Pie!
Took lots of testing and tasting (yum!), but after four versions we finally fell in love with our perfect cinnamon pie!
We ate a lot of pie this week! And let me say, besides that really dense first-try pie, they were all eaten. That last one, though, We LOVED! It had a lighter texture and creamy cinnamon flavor. I highly recommend serving with a nice dollop of fresh whipped cream!
Here’s my recipe for a single pie crust. You can make it by hand or in a large chopper (5-cup), food processor or stand mixer.
- 1 single pie crust blind baked part-way - see notes
- 1 8-ounce package cream cheese, softened I use Philadelphia brand.
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/4 teaspoon salt
- 3 tablespoons, plus 1 teaspoon ground cinnamon
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup half and half
- Set oven rack to lowest position and preheat oven to 350 degrees F.
- Using hand or stand mixer, cream together cream cheese and sugars. Mix in salt, cinnamon, eggs and vanilla. Scrape the bowl and beater and mix some more to make sure all cream cheese is mixed in. (Once you add the half and half, little bits of cream cheese won't mix in.)
- Slowly mix in the half and half.
- Place prepared pie crust on baking sheet. Pour filling into crust and bake for 40 - 45 minutes or until just the center is a little jiggly.
- Cool completely before serving or refrigerating. Can be made a day or two in advance - cover and refrigerate.
Blind Baking (Parbaking) the Crust:You don't have to blind bake the crust, but it won't be completely browned and firm/crisp on bottom if you don't
To Blind Bake Your Crust for this Pie: (we are partially baking)
- Fit pie crust into your pie plate, fold edge under and flute or crimp the edge. I use a standard 9" glass pie plate. Refrigerate.
- Make an egg white wash* - whisk together 1 egg white with 2 teaspoons of water and set aside.
- Arrange oven rack to lowest position. Place pie crust in freezer for 20 minutes while you preheat oven to 400 degrees F.
- Line well chilled pie crust with 2 layers of foil and fill with pie weights or dried beans ( I use lentils). Bake for 15 minutes.
- Carefully remove the foil and weights. Continue baking for 4 minutes.
- Brush hot crust lightly with egg white wash and pop back in oven for 30 seconds.
- Allow crust to cool until just warm, then continue with making pie.
- *The egg white wash helps to create a barrier between the crust and filling so it doesn't get soggy.