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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/cinnamon-vanilla-custard-pie-recipe/