Cinnamon-Vanilla Custard Pie
A creamy custard pie infused with vanilla and cinnamon, capturing the essence of the holidays in every slice.
Ingredients
For the Custard Filling
- 2 cups milk Whole milk is preferred for creaminess.
- 1 cup heavy cream Full-fat for the best texture.
- 3/4 cup granulated sugar
- 4 large eggs Room temperature for better mixing.
- 2 teaspoons vanilla extract Make sure to use pure extract.
- 1 teaspoon ground cinnamon Can adjust for more spice.
- 1/4 teaspoon salt
- 1 pie crust pie crust Store-bought or homemade.
For Garnish
- to taste Nutmeg Optional, for sprinkling on top.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and set aside.
- In a saucepan, combine the milk, heavy cream, sugar, and salt over medium heat. Stir occasionally and bring to a simmer, then remove from heat.
- In a large bowl, whisk the eggs, vanilla extract, and ground cinnamon together.
- Gradually add the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the custard filling into the prepared pie crust.
Baking
- Bake in the preheated oven for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Allow to cool before serving. Optionally, sprinkle with nutmeg before slicing.
Notes
This pie is a great alternative for those who prefer non-fruit desserts. Serve with whipped cream or ice cream for a delightful treat.