# Cinnamon Cream Pie
## Introduction
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 Card
**Cinnamon Cream Pie**
A creamy cinnamon custard pie with a buttery crust and a lightly spiced finish.
**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
**Category:** Dessert
**Cuisine:** American
**Cooking Method:** Stovetop and Chilling
**Difficulty:** Intermediate
**Calories Per Serving:** Not calculated
### Quick Recipe Summary
1. Bake a 9-inch pie crust until golden and cool completely.
2. Whisk sugar, cornstarch, cinnamon, salt, milk, and egg yolks together.
3. Cook the custard over medium heat until thick and bubbling.
4. Temper the hot custard with the egg yolks and return it to the saucepan.
5. Stir in butter and vanilla until smooth.
6. Pour the warm filling into the cooled crust.
7. Cover the surface and refrigerate for at least 4 hours.
8. Top with whipped cream and a light dusting of cinnamon before serving.
## Why This Recipe Works
* **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.
## Equipment Needed
* 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
## Ingredients List
### Pie Crust
* **1 unbaked 9-inch pie crust (about 8 ounces/227 g)** — homemade or refrigerated, fitted into the pie dish
### Cinnamon Custard Filling
* **3/4 cup granulated sugar (150 g)** — for sweetness
* **1/4 cup cornstarch (32 g)** — thickens the custard
* **2 teaspoons ground cinnamon (5 g)** — divided
* **1/4 teaspoon fine salt (1.5 g)** — balances the sweetness
* **2 1/2 cups whole milk (600 mL)** — divided
* **4 large egg yolks (about 68 g)** — preferably room temperature
* **2 tablespoons unsalted butter (28 g)** — cut into small pieces
* **2 teaspoons vanilla extract (10 mL)** — adds flavor
### Whipped Cream Topping
* **1 cup heavy whipping cream (240 mL)** — cold
* **2 tablespoons powdered sugar (15 g)** — sweetens the cream
* **1/2 teaspoon vanilla extract (2.5 mL)** — adds flavor
* **1/4 teaspoon ground cinnamon (0.5 g)** — for topping
## Ingredient Notes and Substitutions
* **Whole milk:** It provides the main liquid for the custard while keeping the filling creamy. Two-percent milk can be used, but the filling will be slightly less rich.
* **Cornstarch:** Cornstarch gives the pie its sliceable structure. There is no direct substitution that will produce exactly the same texture; flour can thicken the filling, but it will be slightly heavier and less silky.
* **Egg yolks:** Yolks provide richness and help create the custard texture. Avoid replacing them with whole eggs, which can make the filling firmer and more egg-forward.
* **Cinnamon:** Fresh ground cinnamon gives the clearest flavor. You can use cinnamon from a recently opened container for a more pronounced spice aroma.
* **Heavy cream:** Heavy cream creates a stable, rich topping. Whipped topping can be substituted for convenience, although the flavor and texture will differ.
## Step-by-Step Instructions
1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
6. **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.
7. **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.
8. **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.
9. **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.
## Tips for Success
* Bake the crust until properly golden; an underbaked crust is more likely to become soft under the custard.
* Whisk the custard continuously while it cooks to prevent scorching and lumps.
* Do not stop cooking as soon as the filling begins to thicken. It needs to reach a gentle boil and cook for about 1 minute to fully activate the cornstarch.
* Press plastic wrap directly against the custard while it chills to prevent a thick skin from forming.
* Chill the pie for the full 4 hours before slicing. Overnight chilling gives the cleanest cuts.
* Whip the cream only to medium peaks so it remains soft and creamy rather than becoming grainy.
## Storage, Freezing, and Make-Ahead Instructions
Store the finished pie covered in the refrigerator for up to **4 days**. For the best appearance, add the whipped cream shortly before serving or within several hours of serving.
The custard pie can be prepared **1 day ahead** and refrigerated overnight. Add the whipped cream and final cinnamon garnish just before serving.
Freezing is not recommended for the fully assembled pie because the custard and whipped cream can develop a less smooth texture after thawing. The baked crust can be prepared ahead and stored tightly covered at room temperature for up to **1 day** before filling.
## FAQ
### Can I use a store-bought pie crust?
Yes. A refrigerated or frozen 9-inch pie crust works well. Bake it according to its package directions until golden and completely cool it before adding the custard.
### 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. For the freshest topping, add the whipped cream shortly before serving.
### 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.
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Suggested URL Slug: cinnamon-cream-pie
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Pinterest Title: Cinnamon Cream Pie with Whipped Cream
Pinterest Description: Cinnamon Cream Pie features a silky homemade cinnamon custard nestled in a buttery pie crust and topped with fluffy whipped cream. Warm cinnamon flavor and a creamy texture make this chilled dessert a simple choice for holidays and family gatherings.
Image Alt Text: Slice of cinnamon cream pie topped with whipped cream and ground cinnamon
Recipe Category: Dessert
Recipe Cuisine: American
Cooking Method: Stovetop and Chilling
Ingredients
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.
