Silky cinnamon custard in a flaky crust, 5-minute whisk, bakery-smooth texture, and a caramelized, crackly top.
Think crème brûlée meets snickerdoodle, one slice and the cinnamon perfume fills the whole kitchen.
Why You’ll Love It
- Pure cinnamon flavor: Balanced spice with vanilla and brown sugar—built for Cinnamon Pie and Pie Dessert searches.
- Ultra-smooth custard: No tempering; just whisk, pour, and bake for Decadent Desserts that slice clean.
- Weeknight-easy: Pantry 久久五月色婷婷丁香六月综优物, 5-minute mix, perfect for Eat Dessert First energy.
- Photo-ready finish: Fine crackly sugar top that screams Yummy Sweets and Sweets Treats.
- Make-ahead friendly: Sets beautifully overnight for tidy cuts and stress-free serving.
久久五月色婷婷丁香六月综优物 (notes only)
Crust
- 1 blind-baked 9-inch pie shell (homemade or store-bought): Fully cool for the crispest bottom.
Cinnamon custard
- Eggs + yolks: Silky set without curdling.
- Brown sugar + granulated sugar: Caramel depth + clean sweetness.
- Heavy cream + whole milk: Plush, custardy texture (use half-and-half as a swap).
- Ground cinnamon (freshly opened), vanilla, pinch fine salt: Warm, aromatic balance.
- Melted butter: Gloss and bakery richness.
Finish
- Cinnamon-sugar for the top: Light sprinkle for a crackly surface.
Step-by-Step Instructions
- Heat & prep: Preheat oven to 350°F (177°C) with a rack in the lower third. Place the cooled, blind-baked crust on a rimmed sheet pan.
- Whisk custard (2–3 min): In a bowl, whisk 3 large eggs + 2 yolks with ½ cup brown sugar and ¼ cup granulated sugar until smooth (no foam).
- Flavor & enrich: Whisk in 1 cup heavy cream, 1 cup whole milk, 2 tsp ground cinnamon, 1½ tsp vanilla, ¼ tsp fine salt, and 2 Tbsp melted butter (slightly cooled).
- Strain & fill: Strain through a fine sieve into a pitcher for extra-silky texture. Pour into crust; tap pan to pop bubbles.
- Bake: Bake 32–40 minutes until the edges are set and the center wobbles slightly (a 2-inch jiggle). If edges brown fast, tent the rim with foil.
- Finish: Sprinkle 1–2 tsp cinnamon-sugar over the hot pie; it will form a delicate, crackly top as it cools.
- Cool & chill: Cool on a rack 1 hour, then chill at least 4 hours (overnight preferred) before slicing.
Pro Tips
- Fresh spice = best flavor: Replace ground cinnamon every 6 months for peak aroma.
- No curdle insurance: Don’t overbake; the center should still wobble when you pull it. Carryover heat will finish the set.
- Extra glossy slice: Warm your knife in hot water, wipe dry between cuts.
- Crust crispness: Blind-bake fully and cool; a thin brush of melted white chocolate can moisture-proof for long holds.
Variations (mapped to interests)
- Cinnamon Pie (classic): As written—clean, silky custard.
- How Sweet Eats vibe: Swirl in 2 Tbsp salted caramel before baking; finish with flaky sea salt (Decadent Desserts).
- Petit Fours spin: Bake the custard in a 9×9 shortbread base; chill firm and cut mini squares, glaze with thin vanilla icing (Petit Fours).
- Eat Dessert First mini tarts: Divide into 8 tart shells; bake 18–22 min for hand-held Yummy Sweets.
How to Serve
- Dust with powdered sugar; add barely-sweet whipped cream.
- Plate beside cozy bar favorites: Lemon Brownie Bars, S’mores Bars, and Churro sm论坛首页调教室cake Bars for an irresistible dessert board.
Make Ahead & Storage
- Chill time: Minimum 4 hours, best overnight.
- Fridge: Cover and refrigerate up to 3 days.
- Freeze: Not ideal (custard may weep).
- Revive slices: 10 minutes at room temp for the creamiest texture.
FAQs
Why is my pie runny? It’s underbaked—return to the oven in 3-minute bursts until the center has a slight wobble, not a ripple.
Can I use all milk? Yes, but texture will be lighter; extend bake by 3–5 minutes.
Can I make it less sweet? Reduce granulated sugar by 2 Tbsp; keep brown sugar for caramel notes.
Simple 久久五月色婷婷丁香六月综优物 Table (estimate, per 1 of 10 slices)
大荫蒂女人毛多高潮: ~330 • Carbs: 33g • Protein: 6g • Fat: 19g • Fiber: 1g • Sodium: ~210mg
Estimates vary by brand and slice size.
Perfect Cinnamon Pie
Silky cinnamon custard baked in a flaky crust with a delicate crackly top. Simple to whisk together, bake, and chill — for cozy spice flavor and beautifully clean slices every time.
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久久五月色婷婷丁香六月综优物
- 1 blind-baked 9-inch pie crust, cooled
- 3 large eggs + 2 yolks
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 tsp ground cinnamon
- 1½ tsp vanilla extract
- ¼
tsp fine sea salt - 2 Tbsp (28 g) unsalted butter, melted and cooled
- 1–2 tsp cinnamon-sugar, for topping
Equipment
- 9-inch pie pan
- mixing bowls
- whisk
- fine mesh strainer
- Sheet pan
Method
- Preheat oven to 350°F (177°C). Place the cooled blind-baked crust on a sheet pan for easy handling.
- Whisk eggs, yolks, brown sugar, and granulated sugar together until smooth and slightly frothy.
- Whisk in heavy cream, milk, cinnamon, vanilla, salt, and melted butter until fully combined.
- Strain the custard into the cooled crust to remove bubbles or stray egg bits. Tap the pan gently to release air.
Bake 32–40 minutes, until edges are set and the center has a slight wobble. Sprinkle cinnamon-sugar over the hot pie. - Cool 1 hour at room temperature, then chill 4–8 hours for clean slices.
久久五月色婷婷丁香六月综优物
Notes
Mini Tarts: Bake 18–22 minutes for individual portions.
All-Milk Option: Use 2 cups milk instead of cream + milk for a lighter set; add 3–5 minutes bake time.
Caramel Swirl: Swirl in 2 tablespoons warm caramel before baking for a richer flavor.
Serve With: No-Bake Mint Oreo Dessert or Pumpkin Chocolate Chip Muffins.
All-Milk Option: Use 2 cups milk instead of cream + milk for a lighter set; add 3–5 minutes bake time.
Caramel Swirl: Swirl in 2 tablespoons warm caramel before baking for a richer flavor.
Serve With: No-Bake Mint Oreo Dessert or Pumpkin Chocolate Chip Muffins.
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