cinnamon pie

 Cinnamon Pie is the ultimate holiday dessert that will win over your guests. This spiced pie with a golden brown crust has a smooth texture thanks to the cream cheese, and warm flavors from cinnamon and nutmeg. It's a unique dessert that's perfect for any holiday table!

Ingredients

1 unbaked 9-inch pie crust, homemade or store bought

8 ounces (226 g) full-fat block-style cream cheese, at room temperature

1 cup (200 g) light brown sugar

2 large eggs, at room temperature

2 egg yolks, at room temperature

1 ¼ cups (300 ml) heavy cream, or half and half (at room temperature)

¼ cup (31 g) all-purpose flour

3 tablespoons ground cinnamon

2 teaspoons vanilla extract

½ teaspoon salt

Pinch of nutmeg

Instructions

Arrange the pie dough in a 9-inch pie pan and refrigerate until ready. Preheat the oven to 350°F.

1 unbaked 9-inch pie crust

Using an electric mixer, beat the cream cheese until smooth. Add the brown sugar and mix until well combined.

8 ounces (226 g) full-fat block-style cream cheese

1 cup (200 g) light brown sugar

Add the eggs and egg yolks one at a time, beating between each addition.

2 large eggs

Pour in the heavy cream, and add the flour, spices, vanilla extract, and salt. Mix until smooth and well combined. Ensure there are no lumps (add flour and spices separately if necessary). The filling should be somewhat thin and pourable.

1 ¼ cups (300 ml) heavy cream

¼ cup (31 g) all-purpose flour

3 tablespoons ground cinnamon

2 teaspoons vanilla extract

½ teaspoon salt

Pinch of nutmeg

Pour the cinnamon filling into the crust, place on a baking sheet, and bake for 35-45 minutes. The edges should be set, while the center will still jiggle slightly.

Let the pie cool at room temperature for 1 hour, then transfer to the refrigerator to cool completely, about 4-5 hours.

Serve with powdered sugar, whipped cream, and a sprinkle of cinnamon.

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