Cinnamon Vanilla Custard Pie Recipe

Introduction

This Cinnamon Vanilla Custard Pie combines warm spices with a creamy, smooth filling nestled in a flaky pie crust. It’s a comforting dessert perfect for cozy evenings or 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 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 and fill with baking weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden. Allow it to cool slightly.
2. Step 2: In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes, then remove them.
3. Step 3: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale.
4. Step 4: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. For extra smoothness, strain the combined custard through a fine-mesh sieve.
5. Step 5: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set but the center still jiggles slightly when gently shaken.
6. Step 6: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• Use freshly grated nutmeg and a bit of orange zest to add a festive touch to the custard.
• For a richer flavor, substitute half of the whole milk with more heavy cream.
• Make sure not to overbake; the custard should still have a slight jiggle to ensure a creamy texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, it’s best served chilled, but you can let it sit at room temperature for 15-20 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk or cream?

Whole milk and heavy cream provide the best richness and texture, but you can substitute with lower-fat options or dairy-free alternatives, though this may slightly change the custard’s creaminess.

How do I know when the custard pie is fully baked?

The edges should be set and firm, while the center will still have a slight jiggle when you gently shake the pie. It will continue to set as it cools, creating a smooth custard texture.

Cinnamon Vanilla Custard Pie Recipe

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This Cinnamon Vanilla Custard Pie is a smooth and creamy dessert featuring a delicate blend of warm cinnamon and rich vanilla flavors. Encased in a flaky pre-baked crust, this custard pie is baked until perfectly set with a slightly jiggly center, making it a comforting and elegant treat for any occasion.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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 it with baking weights to prevent bubbling. Bake for 15 minutes. Remove the weights and parchment, then 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 the ground cinnamon (or cinnamon stick) and vanilla extract (or vanilla bean). Heat over medium heat until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes to infuse flavors, then remove before proceeding.
3. Whisk Eggs & Sugar: In a mixing bowl, vigorously whisk the eggs, granulated sugar, and a pinch of salt together until the mixture becomes smooth and pale in color, indicating proper aeration.
4. Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while continuously whisking to temper the eggs, preventing curdling. Once combined, strain the custard through a fine-mesh sieve into another bowl to ensure a silky smooth texture.
5. Fill & Bake: Reduce the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked pie crust. Bake the pie for 35 to 40 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
6. Cool & Chill: Remove the pie from the oven and let it cool to room temperature. Then refrigerate the custard pie for at least 2 hours to fully set before slicing and serving.

Notes

• For added holiday flair, consider adding ¼ teaspoon of ground nutmeg and 1 teaspoon of orange zest to the custard base.
• Ensure that the milk and cream are steaming but not boiling to prevent cooking the eggs prematurely.
• Tempering the eggs by gradually mixing in the hot liquid helps maintain a smooth custard texture without scrambling.
• Allowing the pie to chill in the refrigerator before slicing improves the custard’s firmness and flavor melding.
• If using a cinnamon stick or vanilla bean, steeping allows the flavors to infuse more deeply than ground spices or extracts.

Keywords: Cinnamon Vanilla Custard Pie, custard pie recipe, homemade custard pie, cinnamon pie, vanilla custard dessert, holiday custard pie