Creamy cinnamon pie dessert (Printable Version)
Smooth cinnamon custard with cream cheese and warm spices in a flaky crust.
# What You'll Need:
→ Filling
01 -
8 ounces softened cream cheese
02 -
1 cup packed light brown sugar
03 -
3 tablespoons ground cinnamon
04 -
2 teaspoons vanilla extract
05 -
½ teaspoon ground nutmeg
06 -
¼ teaspoon salt
07 -
3 large eggs at room temperature
08 -
1 cup heavy whipping cream
09 -
¼ cup all-purpose flour
→ Crust
10 -
1 unbaked 9-inch pie crust
# Step-by-Step Guide:
01 -
Set the oven to 350°F to prepare for baking.
02 -
In a large bowl, blend the softened cream cheese with the packed brown sugar using an electric mixer until creamy and smooth.
03 -
Add the cinnamon, vanilla extract, nutmeg, and salt to the mixture and blend until evenly combined.
04 -
Incorporate the eggs one at a time, fully mixing each before adding the next to ensure a homogenous batter.
05 -
Pour in the heavy whipping cream and all-purpose flour, then mix gently until just combined without overmixing.
06 -
Pour the prepared filling evenly into the unbaked 9-inch pie crust.
07 -
Place the filled crust in the oven and bake for 45 to 50 minutes or until the filling is puffed at the edges but slightly jiggles in the center.
08 -
Transfer the pie onto a cooling rack, allow it to reach room temperature, then cover and refrigerate for 3 to 4 hours until firmly set.
09 -
Optionally top with whipped cream and serve chilled.
# Additional Notes:
01 -
For best texture, ensure the eggs are at room temperature before mixing.