Creamy Cinnamon Pie
Servings: 8 Servings
Ingredients
- 1 unbaked 9-inch pie crust homemade or store bought
- 8 ounces (226 g) full-fat block-style cream cheese at room temperature
- 1 cup (200 g) light brown sugar
- 2 large eggs at room temperature
- 2 egg yolks at room temperature
- 1 ¼ cups (300 ml) heavy cream or half and half (at room temperature)
- ¼ cup (31 g) all-purpose flour
- 3 tablespoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Pinch of nutmeg
Instructions
- Arrange the pie dough in a 9-inch pie pan, then refrigerate it while you prepare the filling. Preheat the oven to 350°F.1 unbaked 9-inch pie crust
- Using an electric mixer, beat the cream cheese until completely smooth. Add the brown sugar and mix until well combined, scraping down the sides and bottom of the bowl as needed.8 ounces (226 g) full-fat block-style cream cheese, 1 cup (200 g) light brown sugar
- Add the eggs and egg yolks one at a time, mixing well after each addition.2 large eggs, 2 egg yolks
- Pour in the heavy cream. Add the flour, cinnamon, vanilla, salt, and nutmeg, then mix until smooth and well combined. The filling will be thin and pourable.1 ¼ cups (300 ml) heavy cream, ¼ cup (31 g) all-purpose flour, 3 tablespoons ground cinnamon, 2 teaspoons vanilla extract, ½ teaspoon salt, Pinch of nutmeg
- Pour the filling into the chilled pie crust and place the pie pan on a baking sheet. Bake for 40 to 45 minutes. The edges should be set, while the center should still jiggle slightly when the pan is gently moved.
- Let the pie cool at room temperature for 1 hour. Transfer it to the refrigerator and chill for 4 to 5 hours, or until completely set.
- Serve chilled or let it sit at room temperature for about 30 minutes before serving. Top with powdered sugar, whipped cream, and a sprinkle of cinnamon, if desired.
Notes
- Use room-temperature cream cheese, eggs, egg yolks, and heavy cream for the smoothest filling.
- Don’t overbake the pie. The center should still have a slight jiggle when it comes out of the oven and will finish setting as it cools.
- Cover the crust edges loosely with foil or a pie shield if they begin to brown too quickly.
- Half-and-half may be used in place of heavy cream, but the filling may be slightly softer.
- Store the pie covered in the refrigerator for 4 to 5 days. I don’t recommend freezing this pie because the filling may become watery or grainy after thawing.
Nutrition Facts
Creamy Cinnamon Pie
Serving Size
1 slice
Amount per Serving
Calories
482
% Daily Value*
Fat
31
g
48
%
Saturated Fat
17
g
85
%
Trans Fat
0.004
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
160
mg
53
%
Sodium
357
mg
15
%
Potassium
169
mg
5
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
7
g
14
%
Vitamin A
1061
IU
21
%
Vitamin C
0.3
mg
0
%
Calcium
122
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
