Cinnamon Cream Pie Recipe

<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>

<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>

<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>