Cinnamon-Vanilla Custard Pie

Intro

Hi, I am Dulcia. I love simple pies that feel special. This Cinnamon-Vanilla Custard Pie is silky, warmly spiced, and easy to make ahead. It slices cleanly after chilling, so it is perfect for guests and holiday tables.

Origins

Custard pies have a long history in European and American baking, where eggs, milk, and sugar were combined and baked in pastry to make a tender dessert. For more historic context see the Wikipedia entry on custard pie: https://en.wikipedia.org/wiki/Custard_pie.

I like to lean on classic techniques and quality dairy. If you want food safety and dairy guidance check the USDA resources: https://www.usda.gov.

Ingredients

• 1 pie crust (homemade or store-bought)
• 4 large eggs
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 tsp ground cinnamon, or 1 cinnamon stick, steeped
• 2 tsp pure vanilla extract, or 1 vanilla bean, scraped
• Pinch of salt
• Optional: 1/4 tsp ground nutmeg, 1 tsp orange zest for holiday flair

Instructions

1. Pre-bake the Crust: Preheat oven to 375°F (190°C). Roll out crust and place in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and parchment, bake another 5 minutes until lightly golden. Cool slightly.
2. Prepare Custard Base: In a saucepan, heat milk and cream with cinnamon and vanilla until steaming. Do not boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove.
3. Whisk Eggs & Sugar: In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
4. Temper & Combine: Slowly pour hot milk mixture into eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
5. Fill & Bake: Lower oven to 325°F (160°C). Pour custard into pie crust. Bake 35 to 40 minutes until edges are set but the center still jiggles slightly.
6. Cool & Chill: Cool at room temperature, then refrigerate for at least 2 hours before slicing.

Tips

• Use whole milk and heavy cream for the creamiest texture.
• If you steep a cinnamon stick or vanilla bean, taste the milk before combining. You can remove the cinnamon stick early to avoid overpowering the custard.
• Straining the custard before baking gives an ultra-smooth finish.
• Slice with a warm, clean knife for neat pieces.

Variations

• Nutmeg and orange zest: Add 1/4 tsp ground nutmeg and 1 tsp orange zest for a festive lift.
• Spiced: Add a pinch of ground cardamom or a small amount of ground ginger for a different warm profile.
• Boozy twist: Stir in 1 to 2 tsp brandy or dark rum with the cooled custard before chilling.

FAQ

Q: Can I use low-fat milk?
A: You can, but the custard will be less rich. I recommend whole milk and cream for best texture.

Q: How do I know the pie is done?
A: The edges should be set and the center should still jiggle slightly like gelatin. It firms as it cools.

Q: Can I make this ahead?
A: Yes. Bake, cool, and refrigerate for up to 2 days. This makes it great for entertaining.

Conclusion

This Cinnamon-Vanilla Custard Pie is one of my go-to desserts when I want something elegant without fuss. If you like custard textures you might also enjoy my cinnamon-roll cheesecake or work with cream cheese fillings. See related recipes on my site:

• https://www.dulciarecipes.com/
• https://www.dulciarecipes.com/cinnamon-roll-cheesecake/
• https://www.dulciarecipes.com/philadelphia-cheesecake-filling/

Happy baking,
Dulcia