Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Cinnamon-Vanilla Custard Pie is a comforting dessert that blends warm spices with creamy richness. Perfect for any season, its silky texture and delicate flavors will impress both family and guests.

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 for holiday flair

Instructions

1. Step 1: Preheat the 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, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Allow to cool slightly.
2. Step 2: In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming, but do not let it boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes, then remove.
3. Step 3: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.
4. Step 4: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve for an extra smooth custard.
5. Step 5: Lower the oven temperature to 325°F (160°C). Pour the custard into the prepared pie crust. Bake for 35–40 minutes until the edges are set but the center still jiggles slightly.
6. Step 6: Cool the pie at room temperature, then refrigerate for at least 2 hours before slicing to allow the custard to fully set.

Tips & Variations

• For a festive twist, add ¼ tsp ground nutmeg and 1 tsp orange zest to the custard mixture.
• Using a fine sieve when straining the custard ensures a silky texture without any lumps.
• If you prefer a stronger cinnamon flavor, use a cinnamon stick to steep the dairy rather than ground cinnamon.

Storage

Store leftover pie in the refrigerator, covered tightly, for up to 3 days. Reheat gently in a low oven if desired, but it’s best enjoyed chilled for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, store-bought crusts work well and save time. Just be sure to pre-bake it as instructed to prevent sogginess.

What if I don’t have a cinnamon stick or vanilla bean?

You can use ground cinnamon and vanilla extract as substitutes. They will still provide great flavor, though steeping with whole spices adds extra depth.

Cinnamon-Vanilla Custard Pie Recipe

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★★★★★

4.6 from 78 reviews

This Cinnamon-Vanilla Custard Pie is a comforting and aromatic dessert featuring a flaky pie crust filled with a smooth, creamy custard infused with warm cinnamon and sweet vanilla. Perfect for cozy gatherings or holiday celebrations, it combines classic flavors with a luscious texture that delights the palate.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 for holiday flair

Instructions

1. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and place it into a 9-inch pie dish. Line the crust with parchment paper and fill the parchment with baking weights or dried beans to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Allow it to cool slightly.
2. Prepare Custard Base: In a saucepan, combine the whole milk and heavy cream with ground cinnamon and vanilla extract. Heat gently until the mixture is steaming but not boiling. If you’re using a cinnamon stick or vanilla bean instead, steep them in the hot milk and cream mixture for about 10 minutes, then remove before proceeding.
3. Whisk Eggs & Sugar: In a separate mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale in color. This will ensure a silky custard texture.
4. Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly to temper the eggs, preventing them from curdling. Strain the combined mixture through a fine-mesh sieve for a smoother custard texture.
5. 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 and the center still jiggles slightly when you gently shake the pie dish.
6. Cool & Chill: Allow the pie to cool at room temperature. Then refrigerate for at least 2 hours to let the custard fully set before slicing and serving.

Notes

• Using a cinnamon stick and vanilla bean creates a more aromatic and natural flavor compared to ground cinnamon and extract.
• Do not let the custard boil while heating the milk and cream to avoid curdling.
• Tempering the eggs properly is crucial for a smooth custard without lumps.
• The pie is best served chilled and can be refrigerated for up to 3 days.
• Optional nutmeg and orange zest add warm and citrusy notes perfect for holidays.

Keywords: cinnamon custard pie, vanilla custard pie, homemade custard pie, fall dessert, holiday pie, creamy custard dessert