Go Back

Cinnamon-Vanilla Custard Pie

A creamy holiday dessert with warm cinnamon and sweet vanilla, enveloped in a buttery crust, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 piece pie crust (homemade or store-bought) Use a buttery crust for a richer flavor.
Custard Filling
  • 4 large eggs Use organic eggs for better flavor.
  • ¾ cup granulated sugar Can substitute with brown sugar for a deeper flavor.
  • 1½ cups whole milk Avoid low-fat for creaminess.
  • 1 cup heavy cream Adds dreamy texture, absolutely vital.
  • 1½ tsp ground cinnamon Or use 1 cinnamon stick steeped for a more robust flavor.
  • 2 tsp pure vanilla extract Real vanilla makes a huge difference.
  • 1 pinch salt
  • ¼ tsp ground nutmeg Optional, the warmth complements the custard.
  • 1 tsp orange zest Optional, for refreshing holiday cheer.

Method
 

Prepare the Crust
  1. Preheat the oven to 375°F (190°C).
  2. Roll out the crust and place it into a 9-inch pie dish.
  3. Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes.
  4. Remove the weights and parchment; return the crust to the oven for another 5 minutes or until lightly golden. Let it cool slightly.
Prepare Custard Base
  1. In a saucepan, heat the whole milk and heavy cream with cinnamon and vanilla until steaming (do not let it boil).
  2. If using a cinnamon stick or vanilla bean, allow it to steep for 10 minutes, then remove it.
Whisk Eggs & Sugar
  1. In a mixing bowl, whisk together the eggs, sugar, and salt until the mixture is smooth and pale.
Temper & Combine
  1. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling.
  2. Strain the mixture through a fine-mesh sieve for a silky custard.
Fill & Bake
  1. Reduce the oven temperature to 325°F (160°C).
  2. Pour the custard into the pre-baked pie crust.
  3. Bake for 35–40 minutes, or until the edges are set and the center jiggles slightly.
Cool & Chill
  1. Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before slicing.

Notes

Store the pie in the refrigerator for up to 5 days. For freezing, just freeze the custard in an airtight container without the crust. Make two days in advance and enjoy the best flavor.