Description
Smooth cinnamon-infused custard baked in a flaky pie crust.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ? cup granulated sugar
- 1? cups whole milk
- 1 cup heavy cream
- 1? tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ? tsp ground nutmeg, 1 tsp orange zest for holiday flair
Instructions
- Preheat oven to 375?F (190?C). Roll out crust, place in a 9-inch pie dish, line with parchment, fill with baking weights, and bake 15 minutes. Remove weights and parchment and bake another 5 minutes until lightly golden; cool slightly.
- 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.
- In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour hot milk mixture into eggs while whisking constantly to temper, then strain through a fine-mesh sieve for extra smoothness.
- Lower oven to 325?F (160?C). Pour custard into pie crust and bake 35?40 minutes until edges are set but the center still jiggles slightly.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
- Prep Time: 20 mins
- Cook Time: 55–60 mins