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Cinnamon Cream Pie Recipe

Cinnamon Cream Pie Recipe

Learn how to make the best homemade Cinnamon Cream Pie with this easy baking recipe. A buttery graham cracker crust, silky cinnamon-infused custard, and freshly whipped cream topping create a dessert that's perfect for holiday gatherings or special occasions. The secret is in the gentle cooking of the custard!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (8 slices)
An overhead shot captures a perfectly sliced cinnamon cream pie on a vintage white cake stand, showcasing its three distinct layers: the golden-brown graham cracker crust, the velvety cinnamon-infused custard center, and the billowing clouds of fresh whipped cream lightly dusted with cinnamon. Soft natural light streams in from the side, highlighting the pie's creamy texture and creating gentle shadows. In the background, a small bowl of cinnamon sticks, a scattered handful of graham cracker crumbs, and a warm cup of coffee create an inviting autumn scene on a rustic wooden table. A silver dessert fork rests beside the pie slice, showing off the perfect cross-section where the smooth filling meets the crisp crust.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Cinnamon Custard Filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">2 tbsp unsalted butter</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">300ml heavy cream (whipping cream)</li><li class="ingredients-single-item">40g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (for crackers)</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Place the graham crackers in a food processor and pulse until you have fine crumbs. If you don't have a food processor, put the crackers in a zip-top bag and crush them with a rolling pin. The finer your crumbs, the more cohesive your crust will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, cinnamon, and salt. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. The butter acts as the binding agent, so ensure it's evenly distributed throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the graham cracker mixture firmly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crumbs, creating an even layer. A well-packed crust will hold together better when the pie is sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Bake the crust for 8-10 minutes until lightly golden and fragrant. The brief baking helps set the crust and enhances its nutty flavor. Allow to cool completely on a wire rack while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard filling, whisk together the sugar, cornstarch, and salt in a medium saucepan (off heat) until well combined. The cornstarch is your thickening agent, so breaking up any lumps now is essential for a smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk the egg yolks until smooth. Gradually add the milk to the egg yolks, whisking constantly. The slow incorporation prevents the yolks from cooking and becoming lumpy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Slowly pour the milk-egg mixture into the saucepan with the sugar mixture, whisking constantly to prevent lumps. Place over medium heat and cook, whisking continuously, until the mixture begins to bubble and thicken - about 5-7 minutes. Once it starts to bubble, continue cooking for 1 more minute. The custard should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and immediately whisk in the butter, vanilla extract, cinnamon, and nutmeg until completely incorporated. The warmth of the custard will melt the butter, enriching the texture and flavor. For an extra smooth filling, strain the custard through a fine-mesh sieve to remove any potential lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the custard into the cooled graham cracker crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely set. Patience here is key - a properly chilled pie will slice cleanly and have the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, prepare the whipped cream topping. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Cold cream whips better, so you can chill your bowl and beaters in the freezer for 15 minutes before whipping.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the plastic wrap from the chilled pie and spread or pipe the whipped cream over the custard layer. Dust lightly with ground cinnamon for a beautiful finish and that extra hint of spice.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For clean slices, dip your knife in hot water and wipe dry between cuts. The pie can be stored in the refrigerator for up to 3 days, though the crust will gradually soften. I recommend adding the whipped cream topping just before serving for the best texture and presentation.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cinnamon Cream Pie?

This pie requires graham crackers, butter, sugar, and cinnamon for the crust; whole milk, cornstarch, egg yolks, vanilla, cinnamon, and nutmeg for the custard filling; and heavy cream, powdered sugar, and vanilla for the whipped topping.

How to cook Cinnamon Cream Pie at home?

Learn how to cook Cinnamon Cream Pie by making a graham cracker crust, preparing a silky cinnamon-infused custard on the stovetop, and topping with fresh whipped cream. The key technique is gently cooking the custard mixture until it thickens, then allowing proper chilling time for the filling to set perfectly before adding the cream topping.

How can I prevent my custard filling from becoming lumpy?

To prevent lumps, whisk the cornstarch with sugar before adding liquids, then gradually incorporate the milk-egg mixture while whisking constantly. Cook over medium heat with continuous stirring, and strain the finished custard through a fine-mesh sieve for extra insurance against lumps.

Can I make this spiced cream pie in advance for a holiday gathering?

Yes, this dessert is perfect for advance preparation! Make the pie up to 2 days ahead, keeping it refrigerated without the whipped topping. Add the freshly whipped cream just before serving for the best presentation and texture at your holiday gathering.

What's the secret to achieving a perfectly set custard that slices cleanly?

The secrets to a perfectly set custard are cooking it to the right consistency (it should coat the back of a spoon), allowing adequate chilling time (minimum 4 hours, preferably overnight), and using the right amount of cornstarch as a thickening agent.

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The custard texture is silky smooth and the cinnamon flavor is just right - not too overpowering. This will be my go-to holiday dessert from now on.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-18", "reviewBody": "Silky texture, absolutely divine! I was worried about making custard from scratch but the instructions were clear and it set perfectly. My family couldn't stop raving about it!", "name": "Silky Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-05-15", "reviewBody": "Made this twice already this week! The graham cracker crust with that hint of cinnamon is such a good base for the creamy filling. I added a little extra cinnamon to the topping and it was heavenly.", "name": "Can't Stop Making It", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-12", "reviewBody": "Better than bakery version easily! I've paid good money for similar pies at local bakeries but this homemade version blows them away. The fresh whipped cream makes all the difference.", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Yuki Tanaka", "datePublished": "2024-05-08", "reviewBody": "Christmas dinner showstopper! Made this for our holiday gathering and everyone wanted the recipe. The custard set perfectly on my first try, and the detailed instructions were so helpful. Worth every minute of preparation!", "name": "Holiday Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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