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Cinnamon-Vanilla Custard Pie

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This easy homemade holiday dessert features a silky custard filling infused with warm cinnamon and fragrant vanilla, baked in a flaky pie crust. It’s a nostalgic, crowd-pleasing treat perfect for festive gatherings or cozy family nights.

Ingredients

Scale
  • 1 (9-inch) unbaked pie shell (homemade or store-bought)
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1/2 cup heavy cream (optional, but recommended)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • Whipped cream (for garnish, optional)
  • Extra cinnamon or nutmeg for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and place the oven rack in the center position.
  2. Prepare the pie shell: Roll out homemade dough and fit into a 9-inch pan, crimp edges, and prick the bottom lightly with a fork. If using frozen, thaw for 10-15 minutes.
  3. In a large bowl, whisk together eggs and sugar until combined and slightly frothy, about 1 minute.
  4. Add milk, heavy cream, vanilla extract, cinnamon, nutmeg (if using), and salt. Whisk until smooth and fully incorporated.
  5. For extra-silky custard, pour the mixture through a fine mesh sieve into another bowl to catch any bits of egg.
  6. Place the pie pan on a baking sheet. Pour the custard filling slowly into the shell, stopping about 1/4 inch from the top.
  7. Bake at 350°F (175°C) for 40-50 minutes, until edges are set but the center still jiggles slightly. Tent with foil if crust browns too quickly.
  8. Remove from oven and cool on a rack for at least 1 hour to allow custard to set.
  9. Garnish with whipped cream and a sprinkle of cinnamon or nutmeg before serving, if desired. Slice with a sharp knife.

Notes

For a crispier crust, blind-bake for 10 minutes before adding filling. Straining the custard ensures a silky texture. Use room-temperature eggs and milk for best results. The pie can be made gluten-free with a GF crust and dairy-free with almond milk and coconut cream. Let the pie cool completely before slicing for neat wedges. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: custard pie, cinnamon vanilla pie, holiday dessert, easy pie recipe, homemade pie, festive dessert, Christmas pie, Thanksgiving pie

Find it online: https://bitematrix.com/cinnamon-vanilla-custard-pie-recipe-easy-homemade-holiday-dessert/