December 25 2016

The Ultimate Cinnamon Cream Pie

Cream pies are amazing creamy goodness. There is, granted, probably not much redeeming benefit health-wise (unlike fruit pies – those are totally healthy, right?), but they are delicious.

You can add as much or as little cinnamon to this recipe as you like to give it some flavor. Otherwise, its all cream – and its very very important that you make it with cream! I’ve tried a lot of variations with less cream, more milk, or buttermilk, and its just not worth it. If you are horrified at the thought of a pie with cups and cups of cream and then some butter added for good measure, this pie is not for you. Just. . . don’t make a cream pie. Make some other kind of pie.

In other news, I realize that I’ve missed a few weeks here. Christmas bustle got to me. I will be resuming regular scheduling as of. . .now!

Merry Christmas!

Cinnamon Cream Pie
The Ultimate Cinnamon Cream Pie
Print Recipe
Cream pie made with heavy cream, cinnamon, and butter.
Servings Prep Time
8 people 20 minutes
Cook Time
1 hour
Servings Prep Time
8 people 20 minutes
Cook Time
1 hour
Cinnamon Cream Pie
The Ultimate Cinnamon Cream Pie
Print Recipe
Cream pie made with heavy cream, cinnamon, and butter.
Servings Prep Time
8 people 20 minutes
Cook Time
1 hour
Servings Prep Time
8 people 20 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Mix together your dry ingredients - sugar, flour, and salt - in a medium sized bowl. Make sure they're well combined.
  2. Add two (2) cups of heavy cream. Mix well.
  3. In another bowl, mix together egg yolks, 1/2 cup of cream, the 1/2 cup of milk, and vanilla extract. Add to original cream and sugar mixture. Again, mix well, but don't beat it! You don't want whipped cream.
  4. Pour the cream mixture into your prepared pie crust. Dot with butter. Sprinkle Cinnamon across the top.
  5. Bake for about 1 hour at 350 degrees Fahrenheit. You'll know the pie is done when its bubbling ALL the way across the top. Let it do this for about 10 minutes before taking it out of the oven.
  6. Let the pie cool completely in the fridge for optimal creaminess.
Recipe Notes

You can also use half and half instead of 1/2 cup cream and 1/2 cup milk, but then you will be buying 3 dairy products instead of 2. This seems silly to me, unless you already buy half and half.

If you really can't get enough cinnamon, you can add cinnamon to the cream mixture as well as sprinkling it across the top. Nutmeg and Ginger also taste good. Add as much or as little spice as you like.

Based on Old Fashioned Sugar Cream Pie from Loaves and Dishes. Apparently its an Indiana thing!

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Posted December 25, 2016 by Mimi in category "Pies", "Sweet Things

2 COMMENTS :

  1. By Philip Rauschert on

    You did not make this when you were home. U OWE ME GIRL!

    Reply
  2. By Mimi (Post author) on

    Do you see how much cream is in this thing? Need to make it in the summer and then eat nothing but salads for a few days afterwards. 😛

    Reply

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