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 私家电影院, 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.
私家电影院 (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 美原咲子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 私家电影院 Table (estimate, per 1 of 10 slices)
播放男人添女人下边视频: ~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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私家电影院
- 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.
私家电影院
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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