Cinnamon Sugar Cream Pie
This Cinnamon Sugar Cream Pie is one fantastic sweet pie! Assume it’s pure sugar so if you are watching your glucose, you might want to pass.
If you are looking for a healthy dessert, then you might want to click on to something different as this Cinnamon Sugar Cream Pie recipe basically contains everything “bad” for you, especially if you’ve been recently diagnosed with Type 2 diabetes.
This Cinnamon Sugar Cream Pie is similar to my French Canadian Sugar Pie. You would think that this pie would be really sweet but in reality, the filling is more “custard” like. But that doesn’t mean it’s any healthier for you!
If you think this pie is awesome, you MUST try George’s Buttermilk Pie. An awesome tasting pie that is ready in less than 1 hour! If that pie still doesn’t appeal to you, I suggest you check out my collection of Pie & Tart recipes.
Gather your Ingredients
You will need the following ingredients to make this Cinnamon Sugar Cream Pie recipe (see recipe card for quantities): Pie Crust, Cornstarch, White Sugar, Unsalted Butter, Heavy Cream, Vanilla Extract and Cinnamon Sugar.
How to Make Cinnamon Sugar Cream Pie
- Preheat Oven to 325°F.
- Place pie crust on a baking sheet and bake for approximately 10 to 12 minutes or until it is partially set. Set aside.
- In a small mixing bowl, combine the cornstarch and sugar until blended.
- In a medium saucepan, bring the cornstarch sugar mixture, butter and heavy cream together over medium heat stirring constantly. The mixture is ready when it’s thick and creamy.
- Remove from heat and stir in vanilla extract. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle the melted butter and evenly spread the cinnamon-sugar mixture over the top of the filling.
- Bake for approximately 25 minutes. Broil for about 1 more minute making sure it doesn’t burn.
- Remove from oven let cool completely before refrigerating. Let set in refrigerator at least 1 hour to set.
Cinnamon Sugar Cream Pie
Equipment
- Baking Sheet
- Bowl for Mixing
- Saucepan
Ingredients
- 1 Refrigerated Pie Crust
- 4 Tbsp Cornstarch
- ¾ Cup White Sugar
- 4 Tbsp Unsalted Butter, Melted
- 2 ¼ Cups Heavy Whipping Cream
- 1 Tbsp Vanilla Extract
- 4 Tbsp Unsalted Butter, Melted
- ½ Cup Cinnamon Sugar
Instructions
- Preheat Oven to 325°F.
- Place pie crust on baking sheet and bake for approximately 10 to 12 minutes or until it is partially set. Set aside.
- In a small mixing bowl, combine the cornstarch and sugar until blended.
- In a medium saucepan, bring the cornstarch sugar mixture, butter and heavy cream together over medium heat stirring constantly. The mixture is ready when it’s thick and creamy.
- Remove from heat and stir in vanilla extract. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle the melted butter and evenly spread the cinnamon sugar mixture over the top of the filling.
- Bake for approximately 25 minutes. Broil for about 1 more minute making sure it doesn’t burn.
- Remove from oven let cool completely before refrigerating. Let set in refrigerator at least 1 hour to set.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I must admit, this pie is to die for. It is easy to make and very tasty. Will surely make it again.