Cinnamon Custard Pie

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This Cinnamon Pie is a rich creamy custard based, cinnamon spiced filling baked inside a golden buttery pie crust. This custard pie is simple and easy to make. It’s the perfect holiday dessert.

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Thaw the pie crust according to the package directions. Once thawed, roll the pie crust into a 9” pie plate. Crimp the edges as you like. Chill in the fridge for 30 minutes.

Step 1:  

Preheat the oven to 400 F (204 C). Bake the pie crust for 15-20 minutes. The crust should be lightly golden brown. Remove the pie crust from the oven to cool.

Step 2:  

Make the creamy cinnamon filling. In a mixing bowl beat the cream cheese on low until smooth. Beat in the brown sugar until smooth and well combined.

Step 3:  

On low beat in each of the eggs. Beat each one until mostly combined before adding the next. On low mix in the cinnamon, nutmeg, cornstarch, salt and heavy cream until smooth and well combined.

Step 4:  

Pour the cinnamon filling into the par-baked pie crust. Place the pie plate onto a baking sheet.

Step 5:  

Bake the pie at 350 F (177 C) for 35-40 minutes. Remove the pie to cool on a cooling rack at room temperature for 1 hour. Transfer the cinnamon pie to the fridge to chill for 2-3 hours.

Step 6:  

When it’s time to serve, remove the pie from the fridge and top with powdered sugar. Serve cold or at room temperature with whipped cream.

Step 7:  

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