Why You’ll Love Cinnamon Vanilla Custard Pie Recipe
I love this recipe because it’s all about texture and balance. The custard is silky and smooth without being overly rich, and the cinnamon and vanilla add warmth without overpowering the creaminess. I also appreciate how timeless it feels, making it just as fitting for holidays as it is for a quiet weekend dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Flaky Pie Crust 1 ¼ cups all-purpose flour ½ teaspoon salt ½ cup cold unsalted butter – cubed 3-4 tablespoon ice water – as needed
Custard Filling 4 large eggs ¾ cup granulated sugar 2 cups whole milk – warmed 1 cup heavy cream – warmed 2 teaspoon pure vanilla extract 1 ½ teaspoon ground cinnamon ¼ teaspoon nutmeg ⅛ teaspoon salt
I begin by preparing the pie crust, cutting the cold butter into the flour and salt, then adding ice water just until the dough comes together. I chill the dough, roll it out, fit it into a 9-inch pie plate, crimp the edges, and refrigerate it while I prepare the filling.
I whisk the eggs and sugar together until the mixture looks pale and slightly thickened. I gently heat the milk and cream until steaming with small bubbles around the edges, then slowly whisk the warm mixture into the eggs to temper them.
I stir in the vanilla, cinnamon, nutmeg, and salt, then strain the custard to remove any lumps. I carefully pour the custard into the prepared crust and bake it at 325°F until the edges are set and the center still has a soft wobble.
I let the pie cool at room temperature before chilling it thoroughly so the custard fully sets and slices cleanly.
Servings and Timing
I slice this pie into 8 servings. Prep time takes about 30 minutes, baking takes roughly 45 minutes, and chilling requires at least 2 hours. From start to finish, I plan for about 3 hours and 15 minutes.
Variations
I sometimes swap nutmeg for a pinch of ground cardamom for a different warmth. When I want a deeper flavor, I add a touch more cinnamon or scrape in fresh vanilla bean seeds. I’ve also made this pie with a graham-style crust when I want something slightly less traditional.
Storage/Reheating
I store the custard pie covered in the refrigerator for up to four days. I serve it cold or let slices sit at room temperature briefly. I don’t reheat it, since warming can affect the custard’s texture.
FAQs
How do I know when the custard is done baking?
I look for set edges and a center that still jiggles slightly when I gently shake the pan.
Why bake custard pie at a low temperature?
I bake it low to prevent curdling and keep the custard smooth and creamy.
Can I make this pie ahead of time?
I often make it a day ahead since it needs time to chill and set properly.
What if my custard cracks?
I find cracks usually mean it was baked too long or at too high a temperature.
Do I need to blind bake the crust?
I don’t blind bake for this recipe, since the custard bakes gently and evenly.
Can I use only milk instead of cream?
I can, but I find the cream adds richness and a silkier texture.
Why strain the custard?
I strain it to remove bubbles or bits of cooked egg for a smoother filling.
Can I add more cinnamon?
I sometimes do, but I prefer keeping it subtle so it doesn’t overpower the custard.
How long should I chill the pie?
I chill it for at least 4 hours if I have the time, especially for clean slices.
What’s the best way to slice custard pie?
I use a sharp knife wiped clean between cuts for neat slices.
Conclusion
This cinnamon vanilla custard pie is one of my favorite desserts when I want something classic, calming, and deeply comforting. I love its creamy texture, gentle spice, and old-fashioned feel, making it a pie I’m always happy to bake and share.
A classic cinnamon vanilla custard pie with a silky, gently set filling infused with warm spices and baked inside a flaky, buttery crust for a timeless and comforting dessert.
Ingredients
1¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
3–4 tablespoons ice water, as needed
4 large eggs
¾ cup granulated sugar
2 cups whole milk, warmed
1 cup heavy cream, warmed
2 teaspoons pure vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
Whipped cream, for garnish (optional)
Cinnamon sugar, for dusting (optional)
Vanilla bean seeds, optional
Instructions
Combine flour and salt, then cut in the cold butter until coarse crumbs form. Add ice water just until the dough comes together.
Form the dough into a disk, wrap, and chill for at least 30 minutes.
Roll out the dough and fit it into a 9-inch pie plate. Crimp the edges and refrigerate while preparing the filling.
Whisk the eggs and sugar together until pale and slightly thickened.
Gently heat the milk and cream until steaming, then slowly whisk into the egg mixture to temper.
Stir in vanilla extract, cinnamon, nutmeg, and salt.
Strain the custard mixture to remove bubbles or lumps.
Carefully pour the custard into the prepared pie crust.
Bake at 325°F (165°C) for about 45 minutes, until edges are set and the center still jiggles slightly.
Cool completely at room temperature, then refrigerate until fully set before slicing.
Notes
Bake low and slow to avoid curdling the custard.
The pie should have a gentle wobble in the center when done.
