A couple days ago I was glancing over my “Master To-Do List” and spotted “cinnamon pie”, just hanging out, waiting to be noticed. I think I added that a year ago and never once looked up a recipe. I was sad that I would probably not be able to taste a cinnamon pie for at least another year because we will be on AIP for quite a while. Then I realized I had a “base” pie recipe that already works! How I love having an arsenal of basic recipes that allow me to enjoy new flavors without compromising my regimen….
I have already made Grazed and Enthused‘s carob cream pie several times (but using her cherry pie bar crust instead of what the carob pie calls for), and I think it makes a wonderful base for a variety of flavors. What I most love is that these recipes call for very little sweetener. The Crust uses no sweetener at all (not needed with the Japanese sweet potato) and the filling only calls for 3 TBSP of raw honey (where most sweets recipes call for 1/2 Cup to more than 1 Cup!). If you are hoping to avoid using any sweetener at all, you could easily substitute the honey for 4 to 6 medjool dates.
Enjoy this crappy picture before taking a gander at the recipe bellow….. I promise, this little unassuming slice packs a lot of flavor punch!
House Favorite Cinnamon Pie
For The Crust:
- One batch of Grazed and Enthused’s Cherry Pie Bars crust recipe
- Preheat oven to 375 degrees F.
- Make crust according to instructions.
- Press dough evenly into glass or ceramic pie plate to the edge as you would any pie crust.
- Bake about 20 minutes in preheated oven or until the crust is firm and golden brown. It should hold together nicely.
- Set aside to cool before filling to be sure the crust is truly firm.
For The Filling: (Start while crust is baking)
- One batch of Grazed and Enthused’s Salted “Chocolate” Pie filling recipe
- Follow filling instructions, but leave out the carob/cocoa powder. Instead, add 2 TBSP of your favorite cinnamon powder while the potatoes cook in the coconut milk in the first step.
NOTE: If you decide to use dates instead of honey, add them in the very beginning so they are cooked thoroughly with the sweet potatoes and break down enough to be easily blended.
- When everything is still hot, blend until completely smooth and pour right into the pie crust.
- Spread evenly on the top with spatula.
- Allow to cool to room temperature.
- Place in refrigerator for 1 to 2 hours to chill and set before serving.
- Enjoy with your favorite whipped cream!
I hope you fall in love with this as much as my family did. Cinnamon is right up there with chocolate for me, so this was a real winner in my book. I am thinking that I will try other spices in the future with the above recipes, especially around the holidays. Perhaps an “eggnog” spice pie for Christmas or a “chai spice” pie for autumn. I think too that the sweet potatoes in the filling could be switched with pumpkin for a guilt-free pumpkin pie! The possibilities are almost endless!
A big THANK YOU to Grazed and Enthused!
Let me know in the comments if you think of other tasty substitutions for this pie!
Thanks for stopping by!