Cinnamon Vanilla Custard Pie Recipe

Introduction

This Cinnamon Vanilla Custard Pie is a comforting classic with warm spices and a creamy texture. Its delicate blend of cinnamon and vanilla makes it perfect for cozy gatherings or a special dessert treat.

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

1. 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 and bake for another 5 minutes until lightly golden. Allow to cool slightly.
2. Step 2: In a saucepan, gently heat the milk and cream with the cinnamon and vanilla until steaming, but do not boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove them.
3. Step 3: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale.
4. Step 4: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. Strain the combined mixture through a fine-mesh sieve to ensure smoothness.
5. Step 5: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes, until the edges are set but the center still jiggles slightly.
6. Step 6: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• For extra flavor, add ¼ teaspoon of ground nutmeg or 1 teaspoon of orange zest to the custard mixture for a festive twist.
• Use a vanilla bean and cinnamon stick if you prefer natural, rich flavors and remove them after steeping to avoid texture issues.
• Pre-baking the crust prevents it from becoming soggy when baking the custard.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat gently if desired, but the pie is best enjoyed chilled or at room temperature. Avoid freezing as custards can separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, store-bought crusts work well and save time. Just be sure to pre-bake it as instructed to prevent sogginess.

What should the custard texture be like when baked?

The edges should be set and firm, while the center should still have a slight jiggle. It will firm up more as it cools and chills.

Cinnamon Vanilla Custard Pie Recipe

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★★★★★

4.8 from 74 reviews

This Cinnamon Vanilla Custard Pie is a luscious dessert featuring a smooth, spiced custard filling baked to perfection in a flaky pie crust. Infused with warm cinnamon and fragrant vanilla, it offers a comforting balance of sweetness and spice, ideal for any occasion or holiday treat.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 70 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 1 pie crust (homemade or store-bought)

Custard Filling

• 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
• Optional: 1 tsp orange zest for holiday flair

Instructions

1. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights or dried beans to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool slightly.
2. Prepare Custard Base: In a saucepan, gently heat the whole milk and heavy cream together with cinnamon and vanilla until the mixture is steaming but not boiling. If using a cinnamon stick or vanilla bean, steep it in the warm milk mixture for 10 minutes, then remove it to infuse flavor thoroughly.
3. Whisk Eggs & Sugar: In a mixing bowl, vigorously whisk the eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale yellow in color, ensuring the sugar is well dissolved.
4. Temper & Combine: Slowly pour the hot milk and cream mixture into the eggs while whisking continuously to temper the eggs, preventing them from curdling. For an ultra-smooth custard, strain the combined mixture through a fine-mesh sieve.
5. Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked pie crust. Bake the pie for 35 to 40 minutes until the edges of the custard are set but the center still jiggles slightly when gently shaken—this ensures a creamy texture.
6. Cool & Chill: Allow the pie to cool at room temperature, then refrigerate it for at least 2 hours to fully set before slicing and serving. This chilling step improves the texture and flavor.

Notes

• Use fresh, high-quality vanilla and cinnamon for the best flavor.
• If using cinnamon sticks or vanilla beans, steep to infuse a richer taste.
• To add a festive twist, incorporate ground nutmeg or orange zest into the custard.
• Ensure not to overbake; the center should retain a slight jiggle to remain creamy.
• Serving chilled enhances the custard’s texture and flavor balance.

Keywords: Cinnamon Vanilla Custard Pie, custard pie, baked custard, cinnamon pie, vanilla pie, holiday dessert, easy pie recipe, creamy pie