Cinnamon Vanilla Custard Pie Recipe
This Cinnamon Vanilla Custard Pie is a comforting dessert featuring a smooth and creamy custard infused with warm cinnamon and fragrant vanilla. Perfectly baked to a soft, custardy texture with a delicate sweetness, this pie offers a simple yet satisfying treat that can be enjoyed year-round.
- Author: Yana
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Custard Filling
- 2 cups whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
Pie Crust
- 1 prepared 9-inch pie crust (store-bought or homemade)
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the custard pie.
- Prepare custard mixture: In a large bowl, whisk together the eggs, sugar, ground cinnamon, and vanilla extract until well combined. Gradually add the milk while continuing to whisk until the mixture is smooth.
- Assemble the pie: Place the prepared pie crust in a 9-inch pie dish. Pour the custard mixture into the crust, filling it evenly without overflowing.
- Bake the pie: Bake in the preheated oven for about 45–55 minutes, or until the custard is set around the edges and slightly jiggly in the center. A knife inserted near the center should come out clean.
- Cool and serve: Remove the pie from the oven and allow it to cool completely at room temperature before chilling in the refrigerator for at least 2 hours. Serve chilled for best flavor and texture.
Notes
- You can add a pinch of nutmeg for extra warmth in flavor.
- Use a water bath (bain-marie) to bake the pie more gently and prevent cracking in the custard.
- Make sure to fully cool the pie before slicing to help the custard set properly.
- Use light cream instead of milk for a richer, creamier custard.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Cinnamon Custard Pie, Vanilla Custard Pie, Creamy Custard Dessert, Easy Pie Recipe, Baked Custard