Creamy Cinnamon-Vanilla Custard Pie
A silky custard pie gently spiced with cinnamon and kissed by vanilla, perfect for cozy winter holidays and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 unbaked 9-inch pie shell (store-bought or homemade; gluten-free crust optional)
- 2 cups whole milk (480 ml)
- 1 cup heavy cream (240 ml)
- 3/4 cup granulated sugar (150 g)
- 4 large eggs, room temperature
- 1 tablespoon vanilla bean paste (or 2 teaspoons pure vanilla extract)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C). Set the oven rack in the middle position.
- Prepare the pie crust: place unbaked crust in a 9-inch pie dish and crimp edges. Prick bottom a few times with a fork.
- Blind bake the crust: line crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until crust is set but not browned.
- In a large bowl, whisk 4 eggs and 3/4 cup sugar until pale and slightly thickened (about 2 minutes).
- Slowly whisk in 2 cups whole milk and 1 cup heavy cream until smooth and combined.
- Stir in 1 tablespoon vanilla bean paste, 1 teaspoon cinnamon, 1/4 teaspoon salt, and pinch of nutmeg if using. Whisk until incorporated.
- Optional: strain custard through a fine mesh sieve for a silky texture.
- Pour custard gently into pre-baked pie shell, leaving a small gap from the rim.
- Place pie on a baking sheet and bake for 45-50 minutes until custard is set but slightly wobbly in center. A toothpick should come out mostly clean with a bit of moist custard.
- Remove pie from oven and cool on a wire rack for at least 2 hours to set custard and meld flavors.
- Optional: refrigerate for 2-3 hours for firmer custard and easier slicing.
Notes
Use fresh, high-quality eggs and whole milk for best custard texture. To prevent crust edges from burning, cover loosely with foil if browning too quickly. Slice pie with a warm, clean knife for neat slices. For dairy-free version, substitute coconut milk for milk and cream and use a dairy-free crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 20
- Carbohydrates: 30
- Protein: 7
Keywords: custard pie, cinnamon pie, vanilla custard, holiday dessert, winter pie, creamy pie, easy pie recipe