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Cinnamon-Vanilla Creamy Custard Pie

A nostalgic and warm dessert that fills your home with the rich aroma of vanilla and cinnamon, perfect for celebrating the holiday spirit.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Cold unsalted butter, cut into small cubes Ensure the butter is cold for a flaky crust.
  • 2-3 tablespoons Ice water Add gradually to bring the dough together.
  • a pinch Salt
  • 1 tablespoon Sugar (optional) Add if you prefer a slightly sweet crust.
For the Custard Filling
  • 3 large Eggs
  • 1/2 cup Granulated sugar
  • 1 1/4 cups Heavy cream
  • 2 teaspoons Pure vanilla extract
  • 1 teaspoon Ground cinnamon
  • a pinch Salt

Method
 

Preparation of the Pie Crust
  1. Sift the all-purpose flour onto a cool, clean surface and whisk in a pinch of salt and optional sugar.
  2. Add the cold unsalted butter in small amounts, mixing until the texture resembles coarse crumbs.
  3. Gradually add ice water until the dough comes together. Form it into a disc, wrap it, and let it rest in the refrigerator.
Preparation of the Custard Filling
  1. In a mixing bowl, whisk together the large eggs and granulated sugar until pale and creamy.
  2. Slowly fold in heavy cream, followed by pure vanilla extract.
  3. Add ground cinnamon and a pinch of salt, mixing until smooth.
Assemble and Bake the Pie
  1. Preheat your oven to 350°F (175°C).
  2. Roll the chilled pie crust onto a floured surface and shape it to fit your pie dish, trimming the edges as needed.
  3. Pour the custard mixture into the crust and bake until the edges are golden and the center is set.
  4. Allow the pie to cool completely before slicing.
Garnish and Serve
  1. Just before serving, dust with cinnamon and add dollops of whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.