Introduction

This Cinnamon-Vanilla Custard Pie is a comforting dessert that blends warm spices with creamy, delicate custard. Perfect for cozy evenings or holiday gatherings, it offers a smooth texture and a subtly spiced flavor that will satisfy any sweet tooth.

A slice of creamy, pale yellow pie with a thick, golden brown crust layer at the bottom and edges, sitting on a white plate with a subtle design. The pie has a large swirl of white whipped cream on top, sprinkled with fine brown cinnamon powder. A cinnamon stick lies beside the pie, and a silver fork is placed next to it on the plate. The plate rests on a white marbled surface. In the soft-focused background, there is a white cup on a saucer and a glass of milk, with warm orange lights and pine branches adding a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust (homemade or store-bought)
4 large eggs
¾ cup granulated sugar
1½ cups whole milk
1 cup heavy cream
1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
Pinch of salt
Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair

Instructions

Step 1: Preheat the oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Line the crust with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until the crust turns lightly golden. Allow it to cool slightly.
Step 2: In a saucepan, heat the milk and cream with cinnamon and vanilla until it is steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove them.
Step 3: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale.
Step 4: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper them. For an extra smooth custard, strain the combined mixture through a fine-mesh sieve.
Step 5: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust and bake for 35 to 40 minutes until the edges are set but the center still jiggles slightly.
Step 6: Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

For a festive twist, add ¼ teaspoon of ground nutmeg and 1 teaspoon of orange zest to the custard mixture.
You can use a store-bought pie crust for convenience, but a homemade crust adds extra flavor and flakiness.
If you prefer a stronger vanilla taste, use a whole vanilla bean instead of extract and make sure to scrape all the seeds into the custard.

Storage

Store leftover pie in the refrigerator, covered tightly with plastic wrap or foil, for up to 3 days. Reheat slices gently in the microwave if desired, but it is best enjoyed chilled to preserve its creamy texture.

How to Serve

A slice of creamy custard pie with three distinct layers: a thick, crumbly brown crust on the bottom, a smooth, light yellow custard filling in the middle, and a generous swirl of white whipped cream dusted with cinnamon on top. The pie slice is placed on a white plate that has a subtle embossed pattern, with a cinnamon stick resting beside it. The background includes a white cup and saucer, a glass of milk, pine cones, and blurred warm yellow lights, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Yes, making a homemade pie crust can enhance the flavor and texture of your custard pie. Just be sure to blind bake it to prevent sogginess.

What can I use if I don’t have a cinnamon stick or vanilla bean?

Ground cinnamon and vanilla extract are great substitutes that still provide the warm and aromatic flavors essential to this pie.