Description
A creamy and aromatic custard pie featuring rich flavors of cinnamon and vanilla, perfect for holiday gatherings.
Ingredients
Scale
- 1 (9-inch) pie crust, blind-baked and cooled
- 3 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
- 1/2–1 teaspoon ground cinnamon (to taste)
- Pinch of kosher salt
- Freshly grated nutmeg (optional)
- 1 tablespoon unsalted butter, softened (optional; for crust)
- Optional garnish: whipped cream, cinnamon dust, orange zest
Instructions
- Preheat oven to 375°F (190°C). Blind-bake the crust and brush with butter if using.
- In a saucepan, warm cream and milk with cinnamon and vanilla (remove from heat before boiling).
- In a bowl, whisk eggs, yolk, sugar, and salt until smooth, then temper the eggs with the hot milk mixture slowly.
- Strain the custard into the crust, place the pie in a water bath, and bake until the center registers 175–185°F.
- Cool gradually, then chill for at least 4 hours before serving. Garnish and serve.
Notes
Chilling the pie overnight improves texture and makes slicing cleaner. Use a water bath to reduce the chance of cracks.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
Keywords: custard pie, cinnamon pie, holiday dessert, vanilla custard, Christmas dessert