Description
Give your holiday spread a velvety finish with this cinnamon-vanilla custard pie. A tender, flaky shell holds a luxuriously smooth custard scented with warm cinnamon and pure vanilla — comforting, elegant, and totally festive.
Ingredients
Scale
Crust
- 1 prepared pie crust (homemade or store-bought, fitted to a 9-inch pan)
Custard
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ teaspoons ground cinnamon (or 1 cinnamon stick to steep)
- 2 teaspoons pure vanilla extract (or the scraped seeds from 1 vanilla bean)
- Pinch of salt
- Optional flavor boosters: ¼ teaspoon ground nutmeg and 1 teaspoon orange zest
Instructions
- Heat the oven to 375°F (190°C). Fit the pastry into a 9-inch pie plate, trimming and crimping the edges as you like. Line the dough with parchment and fill with baking weights or dried beans.
- Blind-bake the shell for about 15 minutes. Remove the weights and parchment, then bake an additional 4–6 minutes until the crust takes on a pale golden hue. Allow the shell to cool slightly while you prepare the filling.
- In a small saucepan, combine the milk, cream, cinnamon (or cinnamon stick), and vanilla (or vanilla bean pod and seeds). Warm the mixture over medium heat until it’s just steaming — do not bring it to a boil. If you used whole spices, let them steep for 8–10 minutes for more aroma, then discard the stick or pod.
- In a bowl, whisk together the eggs, sugar, and salt until the mixture is smooth and slightly thickened. If using nutmeg or orange zest, add them here.
- Temper the eggs by streaming about a half cup of the hot milk mixture into the egg bowl while whisking constantly. Once tempered, slowly whisk the remaining warm milk into the eggs until fully incorporated. For the silkiest texture, pour the custard through a fine sieve into a clean pitcher or bowl.
- Reduce the oven temperature to 325°F (160°C). Pour the strained custard into the pre-baked crust.
- Bake the pie for 35–40 minutes. The edges should be set and the center will still have a gentle wobble — it will firm up as it cools. If the crust browns too quickly, cover the rim with foil.
- Transfer the pie to a wire rack and let it cool to room temperature. Then chill in the refrigerator for at least 2 hours before cutting to ensure neat slices.
Notes
- Serving suggestion: Finish each slice with a light dusting of cinnamon, a spoonful of softly whipped cream, or a sprig of sugared rosemary for holiday flair.
- Storage: Keep the pie refrigerated, covered, for up to 3 days. Rewarm individual portions briefly if you prefer them slightly warm.