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Cinnamon's warm flavor infuses this delicately sweet dessert.

Source: Martha Stewart Living, November 2009
Servings Yield



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How would you rate this recipe?
    29 NOV, 2013
    I made this pie twice and both times it's come out great.
  • Nico5
    25 NOV, 2011
    I had to respond to the first review of this pie because my sister and I went back and forth deciding whether or not to give this recipe a try based on the review that it was wrong. We decided to give it a try anyway and followed the recipe exactly. We ended up with a perfect pie for thanksgiving. The taste was great and the texture was wonderful. My sister and I are glad we decided to trust ourselves and the recipe and ignored the review that it was wrong. Enjoy. We definitely will again.
  • TracyInSeattle
    25 DEC, 2010
    This recipe is WRONG! It calls for 2 cups of milk and 2 cups of heavy cream, when it actually requires only 2 cups of cream--Not both!! I spent a good amount of money on this... $8 on a vanilla bean, $4 on a dozen eggs, not to mention over an hour of prep with the pate brisee and other steps. What a disappointment when I discovered that the liquid didn't fit into the pie crust. Ugh!!! Don't make the same mistake. It's 10PM and I'm now without a dessert for Christmas dinner tomorrow.

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