Cinnamon Cream Pie

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Last week, I shared our favorite whole wheat pie crust, and many of you asked what kind of pie was in the photo.  Well, that, my friends, was a yummy cinnamon cream pie!

Cinnamon Cream Pie |

My husband has had a hankering for cinnamon lately.  Every morning he mixes up a huge bowl of Greek yogurt and cottage cheese and you guessed it – CINNAMON!

He’s been wanting me to make cinnamon cream pie for a while because of a strange coincidence.  Not too long ago, he was talking to a gentleman who asked where Ty and I were from originally.  No one has ever heard of Ty’s home town, but EVERYONE has heard of my home town (which is just bizarre considering it is barely a dot on the map).  When the man heard where I was from, he told Ty he had eaten the most amazing cinnamon cream pie while visiting there.

Apparently, my home town is KNOWN for its cinnamon cream pie; although, I never knew that growing up there.  But, kids don’t really pay a lot of attention to pie, I suppose.

I’ll tell you what, though – Cinnamon Cream Pie is AMAZING!  It’s this custardy, melt-in-your-mouth, pop of flavor that makes you want to just sit and enjoy every bite.  This is not a gobble-it-all-up kind of pie.  This is slow-down-and-savor-it sort of pie.

While I have yet to track down the recipe that made my home town famous, I do have one of my own that I’d like to share with you.  This is a one-crust pie, so if you are using my whole wheat pie crust recipe, you’ll need to double this recipe to fill both crusts.
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Cinnamon Cream Pie |

Cinnamon Cream Pie

1 c. sugar (we use Organic Sugar)
1 1/2 Tbsp flour (we just used our Prairie Gold wheat flour)
1 tsp ground cinnamon
a pinch of salt
1 egg, beaten
2 Tbsp butter, melted
1 tsp vanilla (we use the REAL stuff we make ourselves!)
1 1/2 c. milk
1 unbaked pie crust (9-10″) – give our whole wheat crust a try!

Preheat the oven to 400°.  In a large bowl, combine the sugar, flour, cinnamon, and salt.  Add in the egg, butter, and vanilla.  Mix it well and then add in the milk.  Pour it all into your unbaked pie crust.  Pop it into the oven and bake at 400 for about 15 minutes, and then reduce the heat to 350° and bake another 45 minutes.  Don’t forget to cover the crust with an aluminum or silicone pie crust shield the last 15-20 minutes.  This will keep your crust from burning.

Typically, you serve cinnamon cream pie cooled, but thankfully, it sets up quickly, and you can dig into it without it cooling completely.  Warm cinnamon cream pie is divine and pairs quite nicely with a cup of coffee.


Cinnamon Cream Pie |

14 Comments on Cinnamon Cream Pie

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14 thoughts on “Cinnamon Cream Pie

  1. Hi Amy. This looks wonderful and I’d love to try it soon! I think you may have meant to “halve” the pie crust recipe, not “double” it. 😉
    Thanks for the recipe!

  2. we are studying the states and are making meals, dishes, etc unique to each state. Which state is this “famous” for?

      • Amy,

        We ended up cooking it for almost 2 hours, Still didn’t set well, and the crust was burned to bits. The inside ended up being almost carmelly. But husband still gave it his stamp of approval, so thank you. I will try again another day and see if I have better luck.

  3. This looks SO yummy! I just wonder if there is any way a person could somehow substitute honey as the sweetener? It would definitely modify the consistency, but I was just thinking how tasty honey and cinnamon is when eaten together and since I don’t eat sugar, I wondered if there would be a way to make this pie with honey instead? Any suggestions?

  4. Hi, Amy! Thank you so much for this recipe! We finally got around to making it last night, and it was lovely. Thank you for posting!!


    P.S. As another reader commented, it did take considerably longer to bake than an hour – perhaps an hour and a half. :)

    P.P.S. I have linked to the recipe with a (really bad) picture. :)