Cinnamon Cream Pie is a silky, chilled custard pie with a buttery crust and plenty of warm cinnamon flavor. The creamy filling is cooked until thick, then cooled in a crisp crust for a smooth texture that slices neatly while remaining soft and luscious.
This version uses a classic stovetop custard rather than a baked egg filling, which keeps the texture especially creamy. A generous sprinkle of cinnamon on top adds a simple finish and makes the pie easy to prepare ahead for holidays, family dinners, or weekend desserts.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Additional Time: 4 hours
- Total Time: 4 hours 40 minutes
- Yield: 1 9-inch pie
- Servings: 8 slices
- Difficulty: Intermediate
What Makes This Recipe Work
- Cornstarch thickens the custard reliably: It gives the filling enough structure to slice while keeping it creamy.
- Egg yolks add richness: They create a smooth, velvety texture and give the filling a classic custard flavor.
- Ground cinnamon is cooked into the filling: This distributes the spice evenly instead of leaving concentrated pockets of cinnamon.
- A fully cooled crust stays crisp: Cooling the crust before adding the custard helps prevent it from becoming soggy.
- Chilling sets the filling: Several hours in the refrigerator allow the custard to firm enough for clean slices.
Tools for This Recipe
- 9-inch pie dish
- Rolling pin, if making a homemade crust
- Parchment paper and pie weights
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Heatproof bowl
- Rubber spatula
- Plastic wrap
- Electric mixer or whisk for whipped cream
Ingredient Notes
- ■ Whole milk: Provides the main liquid for the custard while keeping the filling creamy.
- ■ Cornstarch: Gives the pie its sliceable structure; avoid substituting with flour.
- ■ Egg yolks: Provide richness; do not replace with whole eggs.
- ■ Cinnamon: Fresh ground cinnamon gives the clearest flavor.
- ■ Heavy cream: Creates a stable, rich topping; whipped topping can be substituted.
Step-by-Step Method
- Bake the pie crust. Preheat the oven to 375°F (190°C) . Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom lightly with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes , then remove the parchment and weights and bake for another 8 to 12 minutes , until the crust is golden brown. Cool completely.
- Prepare the custard mixture. In a medium saucepan, whisk together the granulated sugar, cornstarch, 1 1/2 teaspoons cinnamon , and salt. Gradually whisk in 1/2 cup (120 mL) of the milk until smooth with no visible cornstarch lumps.
- Add the egg yolks and remaining milk. Whisk the egg yolks into the saucepan mixture. Gradually whisk in the remaining 2 cups (480 mL) milk until completely combined.
- Cook the custard. Place the saucepan over medium heat and cook, whisking constantly, for about 8 to 10 minutes . The mixture will gradually thicken. Once it reaches a full, gentle boil, continue cooking for about 1 minute , whisking continuously. The custard should be thick enough to coat a spoon and hold a clear line when you run a finger through it.
- Finish the filling. Remove the saucepan from the heat. Stir in the butter and vanilla until completely melted and smooth. If the custard has any small lumps, pour it through a fine-mesh strainer into a heatproof bowl.
- Fill the crust. Pour the warm custard into the completely cooled pie crust. Smooth the surface with a rubber spatula. Immediately press plastic wrap directly against the surface of the filling to prevent a skin from forming.
- Chill the pie. Refrigerate for at least 4 hours , preferably overnight. The filling should be completely chilled and firm enough to hold its shape when sliced.
- Make the whipped cream. Just before serving, beat the cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until medium peaks form. The cream should hold its shape but still look smooth rather than grainy.
- Finish and serve. Spread or pipe the whipped cream over the chilled pie. Sprinkle the remaining 1/2 teaspoon cinnamon over the whipped cream. Slice with a sharp knife and serve cold.
Make-Ahead and Storage Notes
- Store the finished pie covered in the refrigerator for up to 4 days .
- The custard pie can be prepared 1 day ahead and refrigerated overnight.
- Add the whipped cream shortly before serving for the best appearance.
FAQ
Can I use a store-bought pie crust?
Yes. A refrigerated or frozen 9-inch pie crust works well.
Why is my cinnamon custard lumpy?
The cornstarch may not have been fully dispersed, or the custard may have cooked unevenly. Whisk the mixture constantly and strain the finished custard through a fine-mesh strainer if necessary.
Can I make Cinnamon Cream Pie ahead of time?
Yes. The custard pie can be made up to 1 day ahead and refrigerated overnight.
Why didn't my pie set firmly?
The custard may not have cooked long enough after reaching a gentle boil, or the pie may not have chilled long enough. Make sure the custard boils gently for about 1 minute and refrigerate the finished pie for at least 4 hours.
Can I freeze Cinnamon Cream Pie?
Freezing the assembled pie is not recommended because the custard can lose its smooth texture after thawing. For best results, refrigerate the finished pie instead.
Ingredients
Method
Method
- Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom lightly with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the parchment and weights and bake for another 8 to 12 minutes, until the crust is golden brown. Cool completely.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, 1 1/2 teaspoons cinnamon, and salt. Gradually whisk in 1/2 cup (120 mL) of the milk until smooth with no visible cornstarch lumps.
- Whisk the egg yolks into the saucepan mixture: Gradually whisk in the remaining 2 cups (480 mL) milk until completely combined.
- Place the saucepan over medium heat and cook, whisking constantly, for about 8 to 10 minutes. The mixture will gradually thicken. Once it reaches a full, gentle boil, continue cooking for about 1 minute, whisking continuously. The custard should be thick enough to coat a spoon and hold a clear line when you run a finger through it.
- Remove the saucepan from the heat: Stir in the butter and vanilla until completely melted and smooth. If the custard has any small lumps, pour it through a fine-mesh strainer into a heatproof bowl.
- Pour the warm custard into the completely cooled pie crust. Smooth the surface with a rubber spatula. Immediately press plastic wrap directly against the surface of the filling to prevent a skin from forming.
- Just before serving, beat the cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until medium peaks form. The cream should hold its shape but still look smooth rather than grainy.
- Spread or pipe the whipped cream over the chilled pie. Sprinkle the remaining 1/2 teaspoon cinnamon over the whipped cream. Slice with a sharp knife and serve cold.
