Description
A delightful holiday dessert that combines the rich flavors of vanilla and cinnamon in a creamy custard filling.
Ingredients
Scale
- 1 pie crust
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F. Roll out your pie dough into a 9-inch pie pan, prick the bottom with a fork, line it with parchment paper, and fill with pie weights.
- Bake the crust for 15 minutes. Remove the weights and bake for another 5 minutes until lightly golden. Let it cool slightly.
- Warm the whole milk and heavy cream in a saucepan over medium heat until just steaming. Don’t let it boil!
- In a separate bowl, whisk together the sugar, eggs, vanilla, cinnamon, salt, and nutmeg until smooth.
- Slowly pour the warm milk mixture into the egg mixture while whisking to temper the eggs.
- Pour the custard mixture into the pre-baked pie crust.
- Reduce the oven temperature to 325°F and bake for 35 to 45 minutes until the center is set with a slight jiggle.
- Cool the pie at room temperature for 1 hour, then chill in the fridge for at least 2 hours before serving.
Notes
Serve with whipped cream or garnished with cinnamon for an extra festive touch.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg