Print

Creamy Cinnamon-Vanilla Custard Pie

creamy cinnamon-vanilla custard pie - featured image
Print Recipe

This easy custard pie features a silky, cinnamon-vanilla filling in a flaky crust, topped with festive cinnamon sugar. It’s a comforting, crowd-pleasing dessert perfect for holidays and family gatherings.

Ingredients

Scale
  • 1 prepared 9-inch pie crust (homemade or store-bought)
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and place a rack in the center position.
  2. Roll out the prepared 9-inch pie crust and fit it into a pie plate. Trim and crimp the edges as desired. If using store-bought crust, let it sit at room temperature for 10 minutes.
  3. In a medium mixing bowl, whisk together eggs until well blended and slightly frothy (about 30 seconds).
  4. Add milk, heavy cream, granulated sugar, flour, vanilla extract, ground cinnamon, and salt. Whisk until smooth and no lumps remain (about 1-2 minutes).
  5. Carefully pour the custard mixture into the prepared pie crust. Tap the pie plate gently on the counter to release air bubbles.
  6. In a small bowl, mix 1 tablespoon granulated sugar with 1/2 teaspoon cinnamon. Sprinkle evenly over the custard filling.
  7. Bake for 40-50 minutes, or until the custard is just set but still slightly wobbly in the center. Check at 30 minutes; cover crust edges with foil or a pie shield if browning too quickly.
  8. Remove pie from oven and cool on a wire rack for at least 2 hours to allow custard to firm up.
  9. Slice and serve at room temperature, or chill in the fridge for 1-2 hours for a firmer texture.

Notes

For dairy-free, substitute coconut milk and oat cream. For gluten-free, use a gluten-free pie crust and flour blend. Room temperature eggs and milk yield a smoother custard. Cover crust edges if browning too quickly. Pie can be made ahead and refrigerated for up to 4 days, or frozen for up to 2 months. Garnish with whipped cream or ice cream for extra decadence.

Nutrition

Keywords: custard pie, cinnamon vanilla pie, holiday dessert, easy pie recipe, festive dessert, creamy pie, comfort food, family gathering, potluck dessert

Find it online: https://lucydishes.com/creamy-cinnamon-vanilla-custard-pie-recipe-easy-holiday-dessert-for-festive-gatherings/