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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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Prep Time 10 minutes
Cook Time 45 minutes
chill time 20 minutes
Total Time 1 hour 15 minutes
Servings: 14
Calories: 210kcal
Course: Dessert, pie
Cuisine: American, Classic
Keyword: Cinnamon Pie, creamy dessert, holiday dessert, Vanilla Cinnamon Pie, vanilla pie
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