Description
A creamy and nostalgic Cinnamon-Vanilla Custard Pie that captures the essence of holiday celebrations.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon
- 2 tsp pure vanilla extract
- A pinch of salt
- Optional: ¼ tsp ground nutmeg and 1 tsp orange zest
Instructions
- Preheat your oven to 375°F (190°C). Roll out your pie crust, place it in a 9-inch pie dish, and line it with parchment and baking weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes until golden. Let cool.
- In a saucepan, heat the milk and cream with cinnamon and vanilla over medium heat. Stir until steaming, then steep for 10 minutes if using whole spices.
- In a bowl, whisk together eggs, sugar, and salt until smooth.
- Slowly pour in the hot milk mixture into the egg mixture while whisking constantly. Strain through a sieve.
- Lower the oven to 325°F (160°C), pour the custard into the crust, and bake for 35-40 minutes until the edges set.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
For a richer flavor, use organic sugar and avoid low-fat milk.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg