Description
A comforting cinnamon-vanilla custard pie, perfect for holiday gatherings.
Ingredients
- 1 pie crust (homemade or store-bought)
- 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, 1 tsp orange zest
Instructions
- Preheat your oven to 375°F (190°C). Roll out your crust and fit it into a 9-inch pie dish. Line the crust with parchment paper, fill with baking weights, and par-bake for 15 minutes. Remove the weights and parchment, and bake for an additional 5 minutes until it’s lightly golden. Allow the crust to cool slightly.
- In a medium saucepan, heat together the milk and cream with cinnamon and vanilla until steaming, avoiding boiling. If using a cinnamon stick or vanilla bean, let it steep for about 10 minutes before removing it.
- In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale.
- Slowly add the hot milk mixture to the eggs while whisking constantly to temper them. For an ultra-smooth custard, strain the mixture through a fine-mesh sieve.
- Lower the oven temperature to 325°F (160°C) and pour the custard into the cooled pie crust. Bake for 35–40 minutes, until the edges are set but the center still jiggles slightly.
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
Serve with whipped cream or vanilla ice cream. Can be garnished with nutmeg or orange peel.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American