Description
A creamy holiday dessert featuring a delightful combination of cinnamon and vanilla in a silky custard filling nestled in a buttery pie crust.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon
- 2 tsp pure vanilla extract
- Pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest
Instructions
- Preheat your oven to 375°F (190°C) and roll out your pie crust in a 9-inch pie dish. Line it with parchment paper and fill with weights, baking for 15 minutes. Remove weights and parchment, bake for another 5 minutes until lightly golden. Allow to cool.
- In a saucepan, gently heat milk and cream with cinnamon and vanilla until steaming. If using a cinnamon stick or vanilla bean, steep for 10 minutes before removal.
- In a mixing bowl, whisk together eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour hot milk mixture into the egg mixture while whisking constantly. For smoothness, strain mixture through a fine-mesh sieve.
- Lower oven temperature to 325°F (160°C). Pour the custard mixture into the pre-baked pie crust. Bake for 35–40 minutes until edges are set but center jiggles slightly.
- Cool pie at room temperature before refrigerating for at least 2 hours before slicing.
Notes
Let the pie cool completely before refrigerating to avoid condensation. To prevent a rubbery texture, avoid overbaking.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 170mg