This Vanilla Cinnamon Pie brings together buttery crust, silky cream cheese filling, and the cozy warmth of cinnamon in every single bite. I first made this pie last December when I wanted something a little different from the usual holiday desserts, and it became an instant favorite. The filling sets up beautifully, the crust stays crisp, and the whole thing comes together with ingredients you probably already have.
If you love cinnamon desserts like my Tiramisu Cookies Recipe or the tender crumb in my Easy Bee Sting Cake Recipe, this pie is going to feel like a warm hug on a plate. It's simple enough for a Tuesday night but fancy enough to serve guests, and that's exactly the kind of recipe I keep coming back to.
What Makes This Vanilla Cinnamon Pie So Special
There's a reason this Vanilla Cinnamon Pie has earned five stars from everyone who's tried it. The filling is rich and custardy without being too heavy, and the cinnamon flavor is present but not overpowering. The crust is buttery and flaky, holding everything together with just the right amount of crunch. I love that it can be served warm or cold, which makes it incredibly flexible for different occasions. Plus, it slices beautifully, so you get those clean, bakery-style pieces that look gorgeous on a plate.
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Vanilla Cinnamon Pie Ingredients
Here's what goes into making this beautiful Vanilla Cinnamon Pie from scratch.
See Recipe Card Below This Post For ingtedient Quantites
For the Pie Crust:
All-purpose Flour : Forms the structure of the crust and gives it that tender, flaky texture.
Granulated Sugar : Adds a hint of sweetness to the crust and helps it brown nicely in the oven.
Salt : Balances the sweetness and enhances all the other flavors.
Unsalted Butter : Creates those flaky layers and adds rich, buttery flavor. Make sure it's very cold so the crust stays tender.
Ice-cold Water : Brings the dough together without making it tough. The colder, the better.
For the Cinnamon Filling:
Cream Cheese : Gives the filling its rich, tangy creaminess. Philadelphia brand works beautifully here.
Granulated Sugar : Sweetens the filling and helps it set properly.
Brown Sugar : Adds depth and a slight molasses flavor that pairs perfectly with cinnamon.
Eggs : Bind everything together and create that custardy texture. Room temperature eggs mix in more smoothly.
Heavy Cream : Makes the filling luxuriously smooth and creamy. Full-fat cream is essential here.
Vanilla Extract : Adds warm, sweet flavor that complements the cinnamon beautifully.
All-purpose Flour or Cornstarch : Helps thicken the filling so it sets up nicely when baked.
Ground Cinnamon : The star of the show. This gives the pie its signature warmth and spice.
Allspice : Adds a subtle complexity to the cinnamon flavor.
Salt : Balances the sweetness and brings out all the warm spices.
How to Make Vanilla Cinnamon Pie
This Vanilla Cinnamon Pie is easier than you might think, and the results are absolutely worth it.
Mix the crust ingredients: In a bowl, whisk together the flour, sugar, and salt until evenly combined.
Add the cold butter: Toss in the cold butter pieces and use your hands to crumble everything together until the mixture looks sandy and pebbly, with some larger butter pieces still visible.
Form the dough: Drizzle in the ice-cold water and gently gather the dough with your hands, pressing it together until it forms a shaggy ball. Don't knead it or you'll end up with a tough crust.
Chill the dough: Wrap the dough in plastic wrap and pop it in the fridge for 20 minutes. This helps the butter firm up and makes the dough easier to roll.
Roll out the crust: Place the dough between two sheets of parchment paper or on a lightly floured surface. Roll it out to about 3 to 4 mm thick, turning it occasionally to keep it even.
Line the pie plate: Carefully transfer the dough to a 9-inch pie plate. Press it gently into the bottom and sides, then crimp or shape the edges however you like. Prick the bottom all over with a fork to prevent bubbling.
Freeze the crust: Slide the prepared crust into the freezer while you make the filling. This helps it hold its shape during baking.
Beat the cream cheese and sugars: In a large bowl, combine the cream cheese, granulated sugar, and brown sugar. Use an electric mixer to beat everything together for about 2 minutes until it's smooth, fluffy, and completely lump-free.
Add the wet ingredients: Pour in the eggs, vanilla extract, and heavy cream. Mix again until everything is silky and well combined, scraping down the sides of the bowl as needed.
Fold in the dry ingredients: Add the flour, salt, cinnamon, and allspice. Use a spatula to gently fold everything together until just combined. Don't overmix.
Fill the crust: Pour the cinnamon filling into your frozen pie crust, spreading it out evenly with the spatula.
Preheat and bake: Heat your oven to 350°F (180°C). Bake the pie for 45 minutes, or until the top is golden brown and the center looks mostly set with just a slight jiggle.
Cool completely: Remove the pie from the oven and let it cool to room temperature on a wire rack. The filling will continue to set as it cools.
Serve: Slice and serve lukewarm or cold, topped with a generous dollop of whipped cream.
Smart Substitutions and Swaps
Cream cheese: You can use Neufchâtel cheese for a slightly lighter version, though the texture will be a bit less rich.
Heavy cream: Half-and-half works in a pinch, but the filling won't be quite as creamy or thick.
All-purpose flour: Cornstarch is a great substitute if you want a smoother texture or need a gluten-free thickener.
Ground cinnamon: You can use cinnamon sugar if that's what you have, but reduce the granulated sugar slightly to compensate.
Allspice: A pinch of nutmeg or cloves can stand in if you don't have allspice on hand.
Equipment For Vanilla Cinnamon Pie
Pie dish (9-inch): A standard pie plate works perfectly for this recipe.
Hand mixer or stand mixer: Makes beating the cream cheese mixture smooth and effortless.
Food processor (optional): You can use this to make the crust if you prefer, though I like doing it by hand.
Airtight container: Essential for storing leftovers and keeping the Vanilla Cinnamon Pie fresh.
How to Store Vanilla Cinnamon Pie
Refrigerator: Store the cooled pie covered in the fridge for 3 to 4 days. The flavors actually get even better after a day or two.
Freezer: Wrap individual slices or the whole Vanilla Cinnamon Pie tightly in plastic wrap, then place in an airtight container or freezer bag. It'll keep for up to 3 months. Thaw in the fridge overnight before serving.
Serving from frozen: You can eat slices straight from the freezer if you like a firmer, almost cheesecake-like texture.
Expert Tips
Keep your butter cold: Cold butter is the secret to a flaky, tender crust. If your kitchen is warm, chill the flour mixture for 10 minutes before adding the butter.
Don't overmix the filling: Once you add the dry ingredients, mix just until combined. Overmixing can make the filling dense.
Let it cool completely: I know it's tempting to cut into the pie right away, but letting it cool allows the filling to set properly. It'll slice much cleaner.
Use room temperature eggs: This helps them blend into the filling more smoothly and creates a better texture.
Prick the crust: Don't skip pricking the bottom of the crust with a fork. This prevents it from puffing up during baking.
Check for doneness: The Vanilla Cinnamon Pie is ready when the edges are set and the center still has a slight jiggle. It'll firm up as it cools.
Why You'll Love This Vanilla Cinnamon Pie
This Vanilla Cinnamon Pie checks all the boxes for a crowd-pleasing dessert. It's easy to make, even if you're not an experienced baker. The crust comes together quickly, and the filling is just a matter of mixing and pouring. The flavor combination of vanilla and cinnamon is classic and comforting, something that appeals to just about everyone. It's also incredibly versatile, working just as well for a holiday gathering as it does for a simple weeknight treat. And because it can be made ahead and stored in the fridge, it's perfect for busy schedules. If you're looking for more make-ahead desserts, my Homemade Oatmeal Cream Pies are another favorite.
FAQ
Do cinnamon and vanilla go together?
Absolutely! Cinnamon and vanilla are a classic pairing that's been used in baking for generations. The warmth of cinnamon complements the sweet, floral notes of vanilla beautifully. They balance each other out and create a flavor that's cozy and comforting. In this Vanilla Cinnamon Pie, they work together to create a filling that's rich but not overwhelming.
What is Dolly Parton's favorite pie?
Dolly Parton has mentioned that she loves banana pudding pie and sweet potato pie, both of which are Southern classics. She's also said she enjoys a good old-fashioned chess pie. If you're looking for a pie with that same homey, comforting vibe, this vanilla cinnamon pie has a similar spirit, just with warm spices instead of fruit.
What is the oldest pie in the world?
The oldest known pie recipe dates back to ancient Rome, where they made a rye crust filled with meat and covered in honey. Medieval England also had meat pies that were baked in thick, inedible crusts called "coffins" that served as baking vessels. Sweet pies as we know them today became popular much later, around the 16th and 17th centuries.
What are some common custard pie mistakes?
The most common mistake is overbaking, which can cause the filling to crack or become grainy. Another issue is not letting the pie cool completely before slicing, which results in a runny filling. Using cold eggs can also make the filling lumpy, so always bring them to room temperature first. Finally, skipping the step of pricking the crust can lead to a puffed-up, uneven bottom.
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Pairing
These are my favorite dishes to serve with Vanilla Cinnamon Pie
Vanilla Cinnamon Pie
Equipment
- 1 9-inch pie dish A standard pie plate works perfectly for this recipe.
- 1 Hand mixer or stand mixer Makes beating the cream cheese mixture smooth and effortless.
- 1 Food processor Optional. You can use this to make the crust if you prefer, though I like doing it by hand.
- 1 Airtight container Essential for storing leftovers and keeping the Vanilla Cinnamon Pie fresh.
Ingredients
For the crust:
- 220 g 1 ½ cups All-purpose flour Main ingredient for the crust
- 55 g ¼ cup Granulated sugar Sweetener for the crust
- 1 pinch Salt Balances sweetness
- 150 g 1 stick + 3 tablespoon Unsalted butter Cut into small cubes, chilled
- 70 ml ¼ cup + 1 tablespoon Ice-cold water Helps bind the dough
For the filling:
- 250 g 8.8 oz Cream cheese Softened for smoothness
- 110 g ½ cup + 1 tablespoon Granulated sugar Sweetener
- 55 g ¼ cup + 1 tablespoon Brown sugar Adds richness
- 4 Eggs Room temperature, approximately 200 g
- 330 g 1 ⅓ cups Heavy cream Full-fat for creaminess
- 2 teaspoon Vanilla extract For flavor depth
- 33 g All-purpose flour For thickening
- 3 ½ teaspoon Ground cinnamon Main spice
- ½ teaspoon Ground allspice Adds warmth
- 1 pinch Salt To balance flavors
Instructions
- Start by mixing the flour, sugar, and salt in a large bowl.
- Add the cold butter pieces to the bowl and work it into the dry mixture using your hands until the texture resembles coarse crumbs.
- Pour the cold water into the mixture and bring the dough together without overworking it.
- Wrap the dough in plastic and refrigerate for 20 minutes to chill.
- Roll out the dough between two sheets of parchment paper or on a lightly floured surface to a thickness of 3-4 mm.
- Place the rolled dough into a 9-inch pie dish, pressing to fit the edges, and prick the bottom with a fork. Freeze while preparing the filling.
- In a mixing bowl, beat the cream cheese, granulated sugar, and brown sugar for 2 minutes until the mixture is creamy and smooth.
- Add the eggs, vanilla extract, and heavy cream to the bowl and continue mixing until fully incorporated.
- Sift in the flour, salt, cinnamon, and allspice, then stir gently with a spatula until everything is combined.
- Pour the prepared cinnamon filling into the chilled pie crust.
- Preheat the oven to 350°F (180°C) and bake the pie for about 45 minutes, or until the top is golden brown and the filling has set.
- Allow the pie to cool completely to room temperature before serving, either at room temperature or chilled.
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