Perfect Cinnamon Pie

Silky cinnamon custard in a flaky crust, 5-minute whisk, bakery-smooth texture, and a caramelized, crackly top.

Think crème brûlée meets snickerdoodle, one slice and the cinnamon perfume fills the whole kitchen.

Why You’ll Love It

• Pure cinnamon flavor: Balanced spice with vanilla and brown sugar—built for Cinnamon Pie and Pie Dessert searches.
• Ultra-smooth custard: No tempering; just whisk, pour, and bake for Decadent Desserts that slice clean.
• Weeknight-easy: Pantry ingredients, 5-minute mix, perfect for Eat Dessert First energy.
• Photo-ready finish: Fine crackly sugar top that screams Yummy Sweets and Sweets Treats.
• Make-ahead friendly: Sets beautifully overnight for tidy cuts and stress-free serving.

Ingredients (notes only)

Crust

• 1 blind-baked 9-inch pie shell (homemade or store-bought): Fully cool for the crispest bottom.

Cinnamon custard

• Eggs + yolks: Silky set without curdling.
• Brown sugar + granulated sugar: Caramel depth + clean sweetness.
• Heavy cream + whole milk: Plush, custardy texture (use half-and-half as a swap).
• Ground cinnamon (freshly opened), vanilla, pinch fine salt: Warm, aromatic balance.
• Melted butter: Gloss and bakery richness.

Finish

• Cinnamon-sugar for the top: Light sprinkle for a crackly surface.

Step-by-Step Instructions

1. Heat & prep: Preheat oven to 350°F (177°C) with a rack in the lower third. Place the cooled, blind-baked crust on a rimmed sheet pan.
2. Whisk custard (2–3 min): In a bowl, whisk 3 large eggs + 2 yolks with ½ cup brown sugar and ¼ cup granulated sugar until smooth (no foam).
3. Flavor & enrich: Whisk in 1 cup heavy cream, 1 cup whole milk, 2 tsp ground cinnamon, 1½ tsp vanilla, ¼ tsp fine salt, and 2 Tbsp melted butter (slightly cooled).
4. Strain & fill: Strain through a fine sieve into a pitcher for extra-silky texture. Pour into crust; tap pan to pop bubbles.
5. Bake: Bake 32–40 minutes until the edges are set and the center wobbles slightly (a 2-inch jiggle). If edges brown fast, tent the rim with foil.
6. Finish: Sprinkle 1–2 tsp cinnamon-sugar over the hot pie; it will form a delicate, crackly top as it cools.
7. Cool & chill: Cool on a rack 1 hour, then chill at least 4 hours (overnight preferred) before slicing.

Pro Tips

• Fresh spice = best flavor: Replace ground cinnamon every 6 months for peak aroma.
• No curdle insurance: Don’t overbake; the center should still wobble when you pull it. Carryover heat will finish the set.
• Extra glossy slice: Warm your knife in hot water, wipe dry between cuts.
• Crust crispness: Blind-bake fully and cool; a thin brush of melted white chocolate can moisture-proof for long holds.

Variations (mapped to interests)

• Cinnamon Pie (classic): As written—clean, silky custard.
• How Sweet Eats vibe: Swirl in 2 Tbsp salted caramel before baking; finish with flaky sea salt (Decadent Desserts).
• Petit Fours spin: Bake the custard in a 9×9 shortbread base; chill firm and cut mini squares, glaze with thin vanilla icing (Petit Fours).
• Eat Dessert First mini tarts: Divide into 8 tart shells; bake 18–22 min for hand-held Yummy Sweets.

How to Serve

• Dust with powdered sugar; add barely-sweet whipped cream.
• Plate beside cozy bar favorites: Lemon Brownie Bars, S’mores Bars, and Churro Cheesecake Bars for an irresistible dessert board.

Make Ahead & Storage

• Chill time: Minimum 4 hours, best overnight.
• Fridge: Cover and refrigerate up to 3 days.
• Freeze: Not ideal (custard may weep).
• Revive slices: 10 minutes at room temp for the creamiest texture.

FAQs

Why is my pie runny? It’s underbaked—return to the oven in 3-minute bursts until the center has a slight wobble, not a ripple.
Can I use all milk? Yes, but texture will be lighter; extend bake by 3–5 minutes.
Can I make it less sweet? Reduce granulated sugar by 2 Tbsp; keep brown sugar for caramel notes.

Simple Nutrition Table (estimate, per 1 of 10 slices)

Calories: ~330 • Carbs: 33g • Protein: 6g • Fat: 19g • Fiber: 1g • Sodium: ~210mg
Estimates vary by brand and slice size.