Cinnamon Cream Pie Recipes

CHOCOLATE CINNAMON CREAM PIE

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
• Make filling:
• Melt chocolate in a large bowl.
• Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
• Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
• Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
• Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
• Make whipped cream:
• Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
• Make chocolate curls:
• Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
• Sprinkle curls on pie.

VANILLA CINNAMON CREAM PIE

Steps:

• 1. With vegetable peeler, cut peel from orange in strips. Cut peel into thin strips. In pan, mix orange peel strips, milk and stick cinnamon. Cook and stir over low heat 15 minutes. Remove from heat; cool slightly. Strain milk into a medium bowl; discard peel and stick cinnamon. In the same pan, mix sugar and cornstarch. Gradually stir in warm milk. Cook and stir over medium high heat until mixture is thickened and bubbly. Reduce heat and cook and stir for 2 more minutes. Remove from heat and gradually stir 1 cup hot mixture into beaten eggs. Return all of the egg mixture into pan. Bring to gentle boil (Do not boil rapidly). Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. In small pan, heat preserves till melted; spoon onto bottom of baked pastry shell. Gently pour hot filling on top of preserves. Cover surface with plastic wrap. Chill. In small bowl, beat whipping cream and liqueur or powdered sugar with mixer on low speed until oft peaks form. Drop form a spoon into mounds on top of pie. Sprinkle with ground cinnamon if desired. Cover and chill until serving. Serves 8

SKILLET APPLE PIE WITH CINNAMON WHIPPED CREAM

Steps:

• For the skillet apple pie: Preheat the oven to 400 degrees F.
• Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a generous dollop of cinnamon whipped cream.
• For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

CINNAMON PIE

Steps:

• Preheat oven to 375°F.
• Mix first six ingredients together with wire whisk- batter will be slightly lumpy.
• The batter is very thin.
• Pour into unbaked 10" or 11" pie crust. If you do use a 9" make sure it is a deep dish. This fills the shell completely and this is normal.
• Bake approximately 45 minutes or until set. If you see that it is not setting up properly, cover crust with foil or crust protector and bake an additional 10-15 minutes until set.
• Let cool before cutting.

CINNAMON CREAM PIE

Steps:

• Mix together the cream, sugar and flour.
• Pour into the pie crust and sprinkle with cinnamon.
• Bake at 400 degrees F. for 50 minutes.
• Let stand for 10 minutes before serving.

CINNAMON ROLL CREAM PIE

Steps:

• For the pie crust:.
• Preheat the oven to 400 degrees F.
• Combine the 3 pie dough sheets and roll into a rectangle roughly 22 x 10 inches, dusting with flour if needed to prevent it sticking to the rolling pin and work surface.
• Mix the melted butter and vanilla together in a small bowl. Mix the brown sugar and ground cinnamon in a separate small bowl.
• Brush the dough all over with the melted butter mixture. Sprinkle evenly with cinnamon-sugar.
• Starting at a long edge, roll the dough up tightly into a snake. Cut the dough into pieces 1/2-inch thick to make tiny 'cinnamon roll' pieces.
• Take 2/3 of these cinnamon roll pieces and gently roll each one with a rolling pin to flatten slightly. Then place these all over the base and sides of a 9-inch pie pan. Use your fingertips to firmly press them together into an even layer. Make sure there are no gaps.
• Place the remaining cinnamon roll pieces onto a lined cookie sheet spaced 1 inch apart and set aside.
• Blind bake the pie crust:.
• Cut a large piece of parchment paper then use it to line the pie pan on top of the cinnamon roll pastry. Pour in ceramic baking beans or uncooked rice to weigh down the pie dough.
• Bake for 10 minutes. Lift away the baking beans with the parchment paper and bake for a further 5 minutes.
• Set aside the baked crust.
• Bake the top pieces:.
• Take the cookie sheet of extra cinnamon roll pieces and bake for 20 minutes.
• Set aside to cool.
• Make the cream filling:.
• Combine the sugar, flour, cinnamon and salt in a pot and stir together briefly. Add the milk and cream and stir together.
• Place the egg yolks into a medium bowl and set aside.
• Place the milk mixture over a medium-low heat on the stove and stir until it thickens. Remove from the heat. Pour about 1/3 cup of this hot mixture into the egg yolks and quickly stir together.
• Pour the egg yolk mixture back into the pot of milk mixture.
• Return to a low heat and stir for 2 minutes then remove from the heat. While hot, stir in the vanilla and butter then set aside to cool.
• Finish the pie:.
• Once the crust has blind baked, pour in the cooked creamy filling and spread into an even layer.
• Turn the oven down to 350 degrees F and bake the pie for a further 15-20 minutes until browned on top.
• Top with the baked cinnamon roll pieces in a decorative pattern.
• Set aside to cool completely before slicing and serving.

CINNAMON PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.
• Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).
• Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.