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Cinnamon Vanilla Custard Pie

A creamy custard pie infused with warm cinnamon and vanilla, baked in a flaky crust for the ultimate comfort dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 pre-baked 9-inch pie crust store-bought or homemade
Custard Filling
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 0.75 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.25 tsp ground nutmeg optional

Equipment

  • Pie dish
  • Whisk
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Prepare and pre-bake the pie crust if needed.
  2. In a saucepan, heat milk and cream to a simmer. Remove from heat.
  3. Whisk eggs and sugar until frothy. Add vanilla, cinnamon, salt, and nutmeg.
  4. Slowly whisk warm dairy into egg mixture to temper.
  5. Strain the mixture and pour into the pie crust.
  6. Bake for 40-45 minutes until edges are set and center jiggles slightly.
  7. Cool at room temperature for 1 hour, then refrigerate for 2 hours.
  8. Garnish and serve chilled or at room temperature.

Notes

For best results, use fresh spices and allow full cooling time for the custard to set properly.