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Slice of Vanilla Cinnamon Pie with whipped cream and a dusting of cinnamon, served on a white plate with a vintage fork.

Vanilla Cinnamon Pie

A warm, creamy Vanilla Cinnamon Pie with a sweet cinnamon twist, nestled in a crisp, buttery crust.
5 from 1 vote
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Course: Dessert, pie
Cuisine: American, Classic
Keyword: Cinnamon Pie, creamy dessert, holiday dessert, Vanilla Cinnamon Pie, vanilla pie
Prep Time: 10 minutes
Cook Time: 45 minutes
chill time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 14
Calories: 210kcal
Cost: $6

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.

Notes

This cinnamon vanilla cream pie combines rich textures and comforting flavors, perfect for family gatherings or cozy nights. It's easy to make and even better when served with a dollop of whipped cream.

Nutrition

Serving: 145g | Calories: 210kcal | Carbohydrates: 9.5g | Protein: 3.8g | Fat: 15.3g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.6g | Cholesterol: 55mg | Sodium: 195mg | Potassium: 65mg | Fiber: 2.1g | Sugar: 8.2g | Vitamin A: 230IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.1mg