Description
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.
Chill thoroughly for clean slices.
Do not overbake or the custard may crack.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
