Cinnamon Pie

"This is a favorite with all the men in our family. This was my great grand-mothers recipe that she made often. Simple to make - when cut you will see 3 different layer colors. *Note - due to several reviews I am updating to strongly suggest the following: You need to use at least a 9" deep dish pan for this recipe. A normal 9" will not work. This recipe does not set up if you halve it. The batter is very thin."
photo by CindiJ photo by CindiJ
photo by CindiJ
photo by Jennifer C. photo by Jennifer C.
photo by janet.sass photo by janet.sass
photo by calcgeek82 photo by calcgeek82
Ready In:
1 pie




  • 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.

Questions & Replies

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  1. Lucky in Bayview
    I'm having a hard time rating this recipe. I wasn't sure what to expect. I love cinnamon, so I wanted to give it a try. I don't think there could be an easier pie to make. I only used 1.5 cups of sugar. All in all I think it took less the 5 mins. to assemble. After giving it a good mix, I baked it for 45 mins and then covered it and baked another 7. I pulled it out of the oven even though it wasn't completely set and let it sit on the stove for about 10 mins. and then decided to set it bake in the cooling oven. I did get all three layers. As far as flavor and texture, it seems familiar to pumpkin pie. I guess like a cinnamon custard. What I think of when I think of an old fashioned pie. I also think this pie tastes much better the next day after its chilled. Thanks for sharing the recipe, it was fun to make.
  2. janet.sass
    This is a great pie! It turned out perfectly for me. I was concerned because some reviewers reported diffeculty in getting it to set. I just followed the recipe! I did however melt the butter, replaced 1/2 the sugar with Splenda and replaced 1/2 the water with non-fat milk. I don't know if that made any difference. It was nice and homey warm, but after a night in the ice box, it was incredible! Next time I think I am going to try brown sugar and maybe molasses, but this recipe was so good it really doesn't need modification.
  3. conroe911
    This is my favorite all time pie! Thanks for posting
  4. Bliss
    This was excellent. Mine wasn't quite as tall as the picture, but the taste was yummy. I used 2 c. of Splenda, and I really think the sugar would have been better in this recipe. Still, I wanted to taste cinnamon, and I did. I put a little whipped cream on top (while it was still warm), and loved it. I'm taking the rest to a neighbor tomorrow. I *had* to give this a try before I donate....
  5. Kasha
    So fast, so easy, so unusual, and almost free to make. I serveed it with scalloped apples, would be nice warm with a scoop of vanilla ice cream. Mine boiled over and burned, so be careful. A surprising pie--cinnamon custard. Would be great for Thanksgiving.


  1. calcgeek82
    I wasn't sure what to expect from "Cinnamon Pie". This was interesting but good. After reading the concerns about setting up, I made a couple slight modifications. First of all, since the ingredient combination looks pretty close to a custard already, I went ahead and used a cup of 2% milk in place of one cup of water. And then I only used about another 2/3 cup of water (1 2/3 cup liquid instead of 2 cups). Then I baked for 55 minutes total and it set up just fine. I used a 9" deep dish pan and still had a bit of filling left over, so I used some of my scrap pie dough and made a little sample for myself in a muffin form :) Thanks for the recipe! It's tasty but also lends itself nicely for experimenting with various alterations.



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