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Cinnamon-Vanilla Custard Pie

A creamy custard pie infused with cinnamon and vanilla, perfect for holiday gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American, Traditional
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 pie crust 1 pie crust (homemade or store-bought) Use a 9-inch pie dish
For the custard filling
  • 4 large eggs 4 large eggs At room temperature for better texture
  • ¾ cup ¾ cup granulated sugar
  • 1½ cups 1½ cups whole milk Can be substituted with almond milk or non-dairy alternatives
  • 1 cup 1 cup heavy cream Can be substituted with non-dairy alternatives
  • 1½ teaspoons 1½ tsp ground cinnamon Or 1 cinnamon stick, steeped
  • 2 teaspoons 2 tsp pure vanilla extract Or 1 vanilla bean, scraped
  • 1 pinch Pinch of salt
  • ¼ teaspoon Optional: ¼ tsp ground nutmeg For a seasonal flavor
  • 1 teaspoon Optional: 1 tsp orange zest For holiday flair

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Roll out the pie crust and place in a 9-inch pie dish. Line with parchment paper and fill with baking weights.
  2. Pre-bake the crust for 15 minutes, then remove the weights and parchment, and bake for an additional 5 minutes until golden. Let cool slightly.
Custard Preparation
  1. In a saucepan, combine whole milk and heavy cream over medium heat with cinnamon and vanilla until steaming, without boiling.
  2. If using a cinnamon stick or vanilla bean, steep them in the mixture for 10 minutes and then remove.
Mixing
  1. In a bowl, whisk together eggs, sugar, and salt until pale and smooth.
  2. Gradually pour the warm milk mixture into the egg mixture while whisking continuously to temper the eggs.
  3. Strain the custard through a fine-mesh sieve.
Baking the Pie
  1. Lower the oven to 325°F (160°C) and pour the custard into the pre-baked crust.
  2. Bake for 35–40 minutes until the edges are set but the center jiggles slightly.
Cooling
  1. Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.

Notes

For a homemade crust, use chilled butter, flour, and sugar. Ensure all dairy ingredients are at room temperature for better custard texture. Optional toppings include nutmeg or a dollop of whipped cream.