Cinnamon Pie
This cinnamon butterscotch sugar pie is so simple to make! This sugar pie doesn't need eggs, giving you a nice smooth filling. It is topped with cinnamon sugar.
Servings: 8 servings
Calories: 566kcal
Equipment
- 9" pie plate
Ingredients
Cinnamon Pie Filling
- ½ cup white sugar
- ½ cup light brown sugar
- 5 tablespoons cornstarch
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons unsalted butter
Cinnamon Sugar Topping
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
Instructions
Pie Dough
- At least 3 hours ahead, make your pie dough. Make my pie crust recipe and follow the parkbake instructions. The recipe makes enough for 2 crusts, so either make ½ of the recipe or save the other crust to make another pie.1 parbaked pie crust or all butter pie crust
Make Filling
- Preheat the oven to 375℉/190℃.
- In a large saucepan, whisk the white sugar, light brown sugar, cornstarch, cinnamon, nutmeg and salt together.½ cup white sugar, ½ cup light brown sugar, 5 tablespoons cornstarch, ½ teaspoon kosher salt, 2 teaspoons ground cinnamon, ⅛ teaspoon ground nutmeg
- Pour in the milk and heavy cream. Whisk everything together until the sugar begins to dissolve.1 ½ cups whole milk, 1 ½ cups heavy cream
- Place over medium-low heat and whisk until it begins to boil. Once boiling, whisk for exactly 1 minute. It should become thick like pudding. Note, it can take 5-10 minutes to start boiling so be patient!
- Take off the heat and add the vanilla extract and butter, whisking until the butter melts.1 tablespoon vanilla extract, 3 tablespoons unsalted butter
- Pour into your parbaked pie crust.
- Whisk together the cinnamon and sugar. Sprinkle over the pie.½ teaspoon ground cinnamon, 1 tablespoon white sugar
- Bake in the preheated oven in the middle shelf for 18-22 minutes. It will still look jiggly but will set as it cools!
- Let cool completely, then chill in the fridge for at least 4 hours.
Video
Notes
My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients.
Butter: I use European style butter in my recipes.
Pie Plate: I'm using a regular 9-inch pie plate.
Pie Dough: you can use a ready made pie-dough for your grocery store, or make my pie dough recipe. The linked pie dough recipe makes 2 crusts and you only need 1 for this recipe.
Parbaking: because this pie isn't in the oven for very long, you will need to partially bake the pie dough before you add the filling.
Garnish: top the cinnamon pie with whipped cream!
Storage: Cover leftovers tightly and keep in the fridge for up to 5 days.
Nutrition
Calories: 566kcal | Carbohydrates: 56g | Protein: 5g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 328mg | Potassium: 166mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1304IU | Vitamin C: 0.3mg | Calcium: 113mg | Iron: 1mg
