Description
A creamy custard pie infused with cinnamon and vanilla, perfect for holiday gatherings.
Ingredients
Scale
- 1 Pie Crust
- 4 Large Eggs
- ¾ Cup Granulated Sugar
- 1½ Cups Whole Milk
- 1 Cup Heavy Cream
- 1½ tsp Ground Cinnamon
- 2 tsp Pure Vanilla Extract
- Pinch of Salt
- Optional: ¼ tsp Ground Nutmeg or 1 tsp Orange Zest
Instructions
- Pre-bake the Crust: Preheat the oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie dish, line with parchment paper and baking weights, and bake for 15 minutes. Remove weights and parchment and bake for an additional 5 minutes until lightly golden. Let cool slightly.
- Prepare Custard Base: In a medium saucepan, combine whole milk and heavy cream with cinnamon and vanilla over medium heat. Warm until just steaming; avoid boiling. If using a cinnamon stick or vanilla bean, steep for about 10 minutes before removal.
- Whisk Eggs & Sugar: In a mixing bowl, whisk together eggs, granulated sugar, and a pinch of salt until smooth and pale.
- Temper & Combine: While whisking continuously, slowly add the hot milk mixture to the egg mixture to prevent scrambling. Strain through a fine-mesh sieve for a smooth custard.
- Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked crust and bake for 35-40 minutes or until the edges are set but the center jiggles slightly.
- Cool & Chill: Remove from oven and let cool at room temperature. Refrigerate for at least 2 hours before slicing.
Notes
Serve with a sprinkle of nutmeg or cinnamon, and optional whipped cream or ice cream on the side. The pie keeps well in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 155mg
Keywords: custard pie, holiday dessert, cinnamon, vanilla, Christmas dessert