Cinnamon-Vanilla Custard Pie
300kcal
Ingredients
For the Pie Crust
- 1 pie crust pie crust (homemade or store-bought)
For the Custard Filling
- 4 large eggs 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
- 1 pinch salt
- ¼ tsp ground nutmeg Optional
- 1 tsp orange zest Optional for holiday flair
Method
Preparation of Crust
- Preheat the oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and parchment, and bake another 5 minutes until lightly golden. Cool slightly.
Preparation of Custard Base
- In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove.
- In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
Baking and Cooling
- Lower the oven temperature to 325°F (160°C). Pour custard into the pie crust. Bake for 35–40 minutes until edges are set but the center still jiggles slightly.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Nutrition
Serving1gCalories300kcalCarbohydrates35gProtein5gFat15gSaturated Fat8gSodium150mgFiber1gSugar20g
Notes
Slice with a sharp knife after chilling. Serve cold or slightly chilled. Top with a light dusting of cinnamon, a pinch of nutmeg, or a little whipped cream. Add a sprinkle of orange zest for bright holiday flavor. Store cover the pie with plastic wrap or place in an airtight container. Keep in the fridge up to 4 days. Do not freeze the baked custard pie; the texture will change.