Description
This Cinnamon-Vanilla Custard Pie is a creamy and comforting dessert perfect for holiday gatherings. Featuring a smooth custard infused with warm cinnamon and pure vanilla, this pie combines a flaky pre-baked crust with a delicately spiced filling that sets to a silky consistency. With subtle optional notes of nutmeg and orange zest, it delivers festive flavor magic in every bite.
Ingredients
Pie Crust
- 1 pie crust (homemade or store-bought)
Custard Filling
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest
Instructions
- Pre-bake the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights to prevent bubbling. Bake for 15 minutes. Then, remove the weights and parchment, and bake for another 5 minutes until the crust is lightly golden. Allow it to cool slightly.
- Prepare Custard Base: In a saucepan, gently heat the milk and heavy cream together with cinnamon and vanilla until just steaming – do not let it boil. If using a cinnamon stick or vanilla bean, steep them in the warm milk mixture for about 10 minutes, then remove before proceeding.
- Whisk Eggs & Sugar: In a mixing bowl, vigorously whisk together the eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale yellow in color.
- Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while whisking continuously. This gradual tempering prevents the eggs from scrambling. For an extra smooth custard, strain the combined mixture through a fine-mesh sieve.
- Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked pie crust. Bake for 35 to 40 minutes, or until the edges are set but the center still jiggles slightly when moved.
- Cool & Chill: Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours to fully set the custard before slicing and serving.
Notes
- Using a cinnamon stick and vanilla bean will provide more intense, natural flavor compared to ground cinnamon and vanilla extract.
- For holiday flair, add ¼ tsp ground nutmeg and 1 tsp orange zest to the custard base before baking.
- Make sure not to overbake; the center should have a slight jiggle when done to ensure a creamy texture.
- Allow the pie to chill thoroughly for clean slices and optimal flavor.
