This pie is cool AND spicy! A chilled pie filled with creamy blueberry and cinnamon filling, all over a gingersnap crust.
The USA Network TV show Psych has forever piqued my curiosity about cinnamon pie. In the “Dual Spires” episode, Shawn and Gus are obsessed with slices of cinnamon pie served up at the local Sawmill Diner. The whole episode is an homage to/spoof of the Twin Peaks television series. (I haven’t seen it, have you?)
So to sum up, I am smitten with a fictional pie from a strange, fictional town in an episode of a TV series that makes fun of another TV series, which I have never seen, and which is all about a strange, fictional town.
If you watch or have watched this episode of Psych, you may understand where I’m coming from. Shawn and Gus are captivated with their first bites of the humble-looking cinnamon pie. And they continue to eat cinnamon pie throughout the entire episode!
With this fictional pie in mind, I created a version that is perfect any time of the year, and especially on a hot summer day – because it’s a no-bake pie.
Why you’ll love this pie
Here is another cinnamon pie variation that I created, this time in the form of a chilled, or icebox, pie.
A heap of cinnamon is combined with rich vanilla pudding, and layered over a gingersnap crust. This pie includes some of my Easy Blueberry Sauce.
Blueberries and cinnamon complement each other so nicely – you will often find the two together in blueberry muffins, pancakes or pies!
🔪 How to make this pie
Step 1: Make the crust
Grind gingersnap cookies into fine crumbs and combine them with butter. Press this mixture into a pie plate to make the pie crust.
Step 2: Make the filling
Whip cream and sugar in a chilled bowl until peaks form. Next, make the instant pudding. Combine the pudding with some of the whipped cream and some cinnamon.
Step 3: Assemble the pie and chill it
Fill the pie crust with layers of Easy Blueberry Sauce and the pudding-whipped cream mixture. Cover it with plastic and refrigerate it overnight.
Step 4: Garnish and serve
Top the chilled pie with gingersnap crumbs and fresh blueberries. Slice it up and serve!
And I hope they are as taken with this version of Cinnamon Pie as Shawn and Gus are with their slices!
- Remember when planning your time that this pie needs a long chill in the fridge. Overnight is ideal, but at least 4 hours at the minimum.
The recipe is below, and here are a few other icebox treats to try on a hot day:
>> If you like this pie scroll down to leave a comment and a star rating!
Cinnamon Blueberry Icebox Pie with A Snappy Crust
- 4 cups gingersnap cookies
- ¼ cup butter, melted
- 1 cup whipping cream, cold
- ½ cup confectioner’s sugar
- 1½ cups cold milk
- 3.4 ounces (1 box) instant vanilla pudding & pie filling
- 1 teaspoon cinnamon (Saigon cinnamon is my favorite)
- ½ cup Easy Blueberry Sauce chilled
- Have a 9-inch pie plate ready, and a place in your fridge ready for where the assembled pie will chill.
- Place the bowl and whisk attachment from your stand mixer into the freezer to chill.
Make the pie crust:
- Grind the gingersnap cookies into fine crumbs using a food processor or mini chopper. (You can also use the bottom of a heavy glass or mug to crush them by hand.) Stir the melted butter into the crumbs and mix until the crumbs are thoroughly moistened. Remove 1 tablespoon of the crumbs, and seal them in a small covered dish. Keep these in the fridge until it’s time to serve the pie.
- Press the rest of the crumbs into the bottom and up the sides of the pie plate, into an even layer. Set this in the fridge for now.
Make the whipped cream:
- Once the bowl and whisk attachment are chilled, assemble them on your stand mixer. Pour in the whipping cream and turn the mixer on high. Whip the cream for about 5 minutes, then pause the machine to add in the confectioner's sugar.
- Beat the cream on high for another 5 minutes or so: check the cream often. Beat it just until stiff peaks form. Do not overbeat! Set the whipped cream aside.
Make the filling:
- Pour the cold milk into a medium-sized bowl. Sprinkle the instant vanilla pudding & pie filling mix over the top. Whisk the two together by hand for 2 minutes: the pudding should be creamy and beginning to thicken.
- Add in the cinnamon and whisk it fully into the pudding. Add half of the whipped cream into the bowl and gently fold it into the pudding.
Assemble the pie:
- Spoon half of the Blueberry Sauce over the gingersnap crust and gently spread it evenly over the crust.
- Next spoon half of the pudding mixture over the Blueberry Sauce layer, and spread it evenly.
- Spoon the rest of the Blueberry Sauce evenly over the pudding. Top this with the rest of the pudding mixture.
- Scoop the remaining whipped cream onto the top of the pie and spread it to cover the entire surface.
- Loosely cover the top of the pie with plastic wrap, and place the pie in the fridge to chill, for at least four hours or overnight.
- When ready to serve, remove the pie from the fridge and remove the plastic wrap. Use the gingersnap crumbs you set aside from the crust and sprinkle them over the top of the pie.
- Scatter some fresh blueberries over the top before cutting and serving, or, add a few blueberries to the top of slices after they are cut. Serve immediately.
- Makes 8 servings. The leftover pie can be wrapped and stored in the fridge for up to 3 days.
- This pie needs to set up in the fridge overnight, so plan for this additional time.
Recipe and post updated July 2020.