Description
A luxuriously smooth cinnamon and vanilla-infused custard pie perfect for holiday celebrations. This creamy dessert features a buttery homemade crust filled with a silky custard spiced with warm cinnamon and vanilla for a comforting festive treat.
Ingredients
Scale
- For the pie crust (or use store-bought):
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- For the custard filling:
- 2 1/2 cups (600 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 large eggs
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- For topping (optional):
- Cinnamon sugar
- Whipped cream
Instructions
- Prepare the Pie Crust – In a mixing bowl, combine flour and salt, then incorporate cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water gradually, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
- Blind Bake the Crust – Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer to the pan, trim excess dough, and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and continue baking for 5 more minutes until lightly golden. Set aside to cool while preparing the filling.
- Prepare the Custard Filling – In a medium saucepan, gently heat the milk and cream until warm but not boiling. In a separate bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined. Gradually add the warm milk mixture to the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
- Assemble the Pie – Pour the custard mixture into the pre-baked pie crust, taking care not to overfill. Carefully transfer the pie to the oven, being cautious not to spill the liquid filling.
- Bake the Custard Pie – Reduce the oven temperature to 325°F (165°C) and bake for 40-50 minutes. The pie is done when the edges are set but the center still has a slight wobble. The custard will continue to set as it cools. Remove from the oven and allow to cool completely at room temperature.
- Chill and Serve – Refrigerate the pie for at least 2 hours to fully set the custard. Before serving, sprinkle with cinnamon sugar or top with freshly whipped cream for a festive holiday touch.
Notes
- For the best flavor, make this pie a day ahead to allow the spices to fully develop.
- To prevent a soggy bottom crust, you can brush the partially baked crust with a thin layer of egg white before adding the custard.
- To check if the custard is properly set, gently shake the pie – the center should jiggle slightly like set gelatin.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg