🥧 Cinnamon Vanilla Creamy Custard Pie
A silky smooth custard pie infused with vanilla and cinnamon, baked in a buttery golden crust. Perfectly comforting with a hint of spice. ✨
📋 Ingredients
For the Pie Crust:
- 1 ¼ cups (160 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the Custard Filling:
- 2 cups (480 ml) whole milk or half-and-half
- 3 large eggs
- ¾ cup (150 g) sugar
- 2 tbsp cornstarch (for extra creaminess)
- 1 tsp pure vanilla extract (or 1 vanilla bean)
- 1 tsp ground cinnamon
- Pinch of salt
- Freshly grated nutmeg (optional, for topping)
🔥 Instructions
- Make the Crust: Mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough just comes together. Shape into a disk, wrap, and chill for 30 mins. Roll out, fit into a 9-inch pie dish, trim edges. Blind bake at 375°F (190°C): line with parchment, fill with beans, bake 12 mins, remove weights, bake 5 more mins until lightly golden.
- Prepare the Custard Filling: Heat milk until warm (not boiling). In a bowl, whisk eggs, sugar, cornstarch, cinnamon, vanilla, and salt. Slowly whisk warm milk into egg mixture (to temper). Return to saucepan, cook on low, stirring, until slightly thickened and smooth.
- Bake the Pie: Pour custard into pre-baked crust. Bake at 325°F (160°C) for 35–40 mins, until edges are set and center is slightly wobbly. Cool completely, then chill at least 2 hrs before serving.
✨ Serving Tip
Top with a sprinkle of freshly grated nutmeg and a dollop of whipped cream for extra indulgence! 🍂
