Cinnamon Vanilla Custard Pie

This cinnamon-vanilla custard pie has a blind-baked pastry shell and a smooth filling made with eggs, milk, cream, sugar, cinnamon, and vanilla. Warm the dairy gently, temper it into the eggs, and bake the filled crust until the center is set and reaches a safe temperature. Chill before slicing.

Why Make Cinnamon Vanilla Custard Pie

The custard combines warm cinnamon with vanilla and can be served chilled for a holiday dessert or a simple make-ahead pie. A short blind bake helps the crust stay crisp under the filling.

Ingredients

• 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 (or 1 cinnamon stick, steeped)
• 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of salt
• Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair

How to Make Cinnamon Vanilla Custard Pie

1. Heat the oven to 375°F (190°C). Fit the crust into a 9-inch pie dish, line with parchment, and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes, until lightly golden. Cool slightly.
2. In a saucepan, warm the milk and cream with the cinnamon and vanilla until steaming, but do not boil. If using a cinnamon stick or vanilla bean, remove it after steeping for 10 minutes.
3. In a bowl, whisk the eggs, sugar, salt, and optional nutmeg until smooth and pale.
4. Whisking constantly, slowly pour the warm milk mixture into the eggs to temper them. Strain through a fine-mesh sieve for a smoother custard.
5. Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked crust. Bake for 35–40 minutes, until the edges are set and the center still jiggles slightly. Check the center with a food thermometer; the egg filling should reach 160°F (71°C).
6. Cool the pie, then refrigerate it within 2 hours. Chill for at least 2 hours before slicing.

Serving Suggestions

Serve chilled in wedges with whipped cream if desired. A light dusting of cinnamon or nutmeg adds a simple finish.

Storage

Cover and refrigerate the custard pie for 3–4 days. Do not leave it at room temperature for more than 2 hours. Freezing is not recommended for custard pies because the texture can separate after thawing.

Tips for Smooth Custard

• Warm the milk and cream gently; boiling can affect the texture.
• Pour the warm dairy into the eggs slowly while whisking to temper the mixture.
• Strain the custard if you want a smoother filling.
• Check the center temperature as well as the visual jiggle cue.
• Cool and refrigerate promptly, then chill fully before slicing.

Variations

Add orange zest or nutmeg for a different aromatic note. A cinnamon stick or vanilla bean can be steeped in the milk mixture instead of using the ground spice or extract. Plant-based milk alternatives will change the richness and set of the custard and have not been tested here.

Frequently Asked Questions

Can I use a different milk?
Whole milk and heavy cream give the custard its richness. A milk alternative may change the flavor and set, so use one designed for cooking if you want to experiment.

What if the pie cracks?
Cracking can happen when custard is overbaked or cools quickly. Remove it when the edges are set and the center still has a slight jiggle, while also checking for the safe temperature.

Can I make the pie ahead?
Yes. Bake and chill it a day before serving. Keep it refrigerated and covered.

Why must the center reach 160°F?
This is the safe minimum temperature FoodSafety.gov lists for egg dishes. Use a food thermometer in the center of the filling.

For egg-dish cooking and refrigeration guidance, see the FoodSafety.gov temperature chart and cold storage chart.

Christmas Eve Cinnamon-Vanilla Custard Pie

Print Recipe

A creamy, delightful dessert featuring warm flavors of cinnamon and vanilla, perfect for holiday celebrations.

• Total Time: 75 minutes
• Yield: 8 servings

Ingredients

• 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 (or 1 cinnamon stick, steeped)
• 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of salt
• Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair

Instructions

1. Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Cool slightly.
2. In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
3. In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
4. Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
5. Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set, but the center jiggles slightly.
6. Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

This pie is best served chilled. Slice and serve with whipped cream or a sprinkle of nutmeg. Store covered in the refrigerator for up to 3 days.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Christmas Eve Cinnamon-Vanilla Custard Pie

Print Recipe

A creamy, delightful dessert featuring warm flavors of cinnamon and vanilla, perfect for holiday celebrations.

• Total Time: 75 minutes
• Yield: 8 servings

Ingredients

• 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 (or 1 cinnamon stick, steeped)
• 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of salt
• Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair

Instructions

1. Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Cool slightly.
2. In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
3. In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
4. Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
5. Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set, but the center jiggles slightly.
6. Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

This pie is best served chilled. Slice and serve with whipped cream or a sprinkle of nutmeg. Store covered in the refrigerator for up to 3 days.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian