Creamy Cinnamon-Vanilla Custard Pie

why make this recipe

Creamy Cinnamon-Vanilla Custard Pie is a delightful dessert that combines smooth custard with warm spices. This pie is perfect for any occasion, from family gatherings to holiday celebrations. Its rich and creamy texture, paired with the comforting flavors of vanilla and cinnamon, makes it a favorite for both kids and adults. Plus, it’s surprisingly easy to make, requiring just a few ingredients and steps. You can impress your friends and family with this delicious pie without spending all day in the kitchen!

how to make Creamy Cinnamon-Vanilla Custard Pie

Ingredients

• 1 pre-made pie crust
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: whipped cream for serving

Directions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine the milk and heavy cream over medium heat.
3. In a bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, and salt.
4. Slowly pour the warm milk mixture into the egg mixture while whisking continuously.
5. Pour the custard mixture into the pre-made pie crust.
6. Bake for 45-50 minutes, or until the custard is set and has a slight jiggle.
7. Allow to cool, then refrigerate for at least 2 hours.
8. Serve chilled, topped with whipped cream if desired.

how to serve Creamy Cinnamon-Vanilla Custard Pie

The best way to serve this pie is chilled, right out of the refrigerator. You can add a dollop of whipped cream on top for extra richness. It pairs well with a cup of coffee or tea, making it a perfect dessert for afternoon gatherings or holiday feasts.

how to store Creamy Cinnamon-Vanilla Custard Pie

To store this pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It can be stored for up to 3 days. If you want to enjoy it later, you can freeze slices for up to a month. Just make sure to wrap them well to avoid freezer burn.

tips to make Creamy Cinnamon-Vanilla Custard Pie

• To get the smoothest custard, make sure to whisk the egg mixture well before combining it with the warm milk.
• If you want a stronger cinnamon flavor, you can add an extra 1/2 teaspoon to the mixture.
• Make sure your pie crust is fully baked so that it stays crisp against the creamy filling.

variation

You can customize this recipe by adding different spices like nutmeg or ginger for added warmth. For a chocolate twist, consider drizzling melted chocolate on top before serving. You could also try using almond extract instead of vanilla for a different flavor profile.

FAQs

Can I use a homemade pie crust?
Yes, you can definitely use a homemade pie crust if you prefer! Just make sure it is pre-baked before adding the custard.

Can I make this pie in advance?
Absolutely! This pie is perfect for making a day ahead. Just make sure to refrigerate it after cooling.

What can I serve with this pie?
In addition to whipped cream, you might serve it with fresh fruits like berries or a scoop of vanilla ice cream for an extra treat!

Creamy Cinnamon-Vanilla Custard Pie

A delightful dessert that combines smooth custard with warm spices, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the custard

• 2 cups milk
• 1 cup heavy cream
• 3/4 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For assembly

• 1 pre-made pie crust pre-made pie crust You can use a homemade pie crust if preferred.
• as desired whipped cream For serving, optional.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine the milk and heavy cream over medium heat.
3. In a bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, and salt.
4. Slowly pour the warm milk mixture into the egg mixture while whisking continuously.
5. Pour the custard mixture into the pre-made pie crust.

Baking

1. Bake for 45-50 minutes, or until the custard is set and has a slight jiggle.
2. Allow to cool, then refrigerate for at least 2 hours.

Serving

1. Serve chilled, topped with whipped cream if desired.

Notes

To get the smoothest custard, make sure to whisk the egg mixture well before combining it with the warm milk. You can add an extra 1/2 teaspoon cinnamon for a stronger flavor. Ensure the pie crust is fully baked for a crispy texture against the creamy filling.