Cinnamon Pie
Cinnamon pie is a rich, creamy, and delicious dessert filled with warm spices and sweet brown sugar flavor, baked in a flaky crust.
Servings: 12 servings
Calories: 342kcal
Equipment
- Springform
- Measuring spoons
- Measuring cups
- Mixing bowl
- Electric hand mixer
Ingredients
- 1 pie crust , homemade or store-bought
- 275 g cream cheese , room temperature
- 2 tablespoon creamy peanut butter
- 1 ⅓ cups brown sugar
- 2 eggs , room temperature
- 1 ⅓ cups heavy cream
- ⅛ teaspoon ground cardamom
- 3 ½ tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Topping
- ½ cup whipped cream, optional
Instructions
- Preheat the oven to 340°F / 170°C.
- Place the pie crust into a 20cm pie dish, trim off the excess, and crimp the edges if you like. Then put into the fridge until making the filling.
- In a big mixing bowl, mix cream cheese and brown sugar for 1-2 minutes or until it becomes fluffy.
- Add eggs to the previous mixture, one at a time, mix.
- Next, add heavy cream, vanilla extract, peanut butter and sprinkle ground cinnamon, cardamom, nutmeg, flour, and salt. Mix well until combined.
- Take out the pie dish from the fridge and pour the filling mixture over it.
- Bake for 35-40 minutes maximum. The centre is supposed to be slightly jiggly. Let the pie cool down completely, then cover it and put it in the fridge for 4-5 hours to set.
- Top the cinnamon pie with whipped cream and sprinkle some cinnamon on top then serve.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 368mg | Potassium: 90mg | Fiber: 3g | Sugar: 25g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg