Print

Cinnamon Vanilla Custard Pie Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

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.

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 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

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