BEST CINNAMON VANILLA CUSTARD PIE

Imagine a slice of heaven: a silky smooth custard, infused with the warm embrace of cinnamon and the delicate sweetness of vanilla, all nestled in a flaky, golden crust. This Cinnamon Vanilla Custard Pie is not just a dessert; it’s an experience, and I promise you, it’s easier to create than you think!

Let’s Gather Our Ingredients

Alright, let’s make sure we have everything we need to create this masterpiece. Don’t worry; it’s a pretty straightforward list. I’ll also give you some notes along the way for possible substitutions or things to watch out for. Remember, baking is a science, but it’s also an art!

For the Crust:

• 1 ½ cups all-purpose flour (plus more for dusting)
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ¼ cup cold shortening, cut into cubes
• 5-7 tablespoons ice water

Crust Tip: The key to a flaky crust is COLD ingredients. Make sure that butter and shortening are very cold. Some people swear by using vodka instead of some of the water – it evaporates quicker, leading to a flakier crust! You can also use a pre-made crust if you’re short on time, but homemade is always best, especially for holiday pies.

For the Cinnamon Vanilla Custard Filling:

• 3 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional, but adds a lovely warmth)
• Pinch of salt

Custard Tip: Use high-quality vanilla extract for the best flavor. The better the vanilla, the better the custard! Also, make sure to whisk the egg yolks and eggs thoroughly with the sugar before adding the cream mixture to prevent lumps. This is important in all custard recipes, even ones as simple as this!

Crafting the Perfect Pie: Step-by-Step Instructions

Now for the fun part! Don’t be intimidated. I’ll walk you through each step, making sure you feel confident every step of the way. Remember, even if it doesn’t turn out perfectly the first time, it will still taste delicious!

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are key for flakiness!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overwork the dough!
4. Form and Chill: Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
6. Crimp the Edges: Crimp the edges of the pie crust decoratively. You can use a fork or your fingers to create a pretty pattern.
7. Pre-Bake (Blind Bake): Line the pie crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool slightly.

Troubleshooting: If your crust is shrinking during baking, it’s likely because the gluten wasn’t relaxed enough. Make sure to chill the dough properly and don’t overwork it when rolling it out.

Preparing the Cinnamon Vanilla Custard Filling:

1. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil!
2. Whisk the Eggs: In a separate bowl, whisk together the egg yolks, eggs, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
3. Temper the Eggs: Slowly drizzle about 1 cup of the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. This is a crucial step to temper the eggs and gradually raise their temperature.
4. Combine and Strain: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. It should be thick enough to leave a trail when you run your finger across the back of the spoon. Do not boil!
5. Strain the Custard: Strain the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth, silky custard.

Custard Catastrophe Averted: If your custard starts to curdle, immediately remove it from the heat and whisk vigorously. You can also try straining it through a fine-mesh sieve to remove any lumps. Low and slow is the key with custard!

Baking the Pie:

1. Pour into Crust: Pour the custard filling into the pre-baked pie crust.
2. Bake: Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be set, and the center should wobble slightly when you gently shake the pie.
3. Cool Completely: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours (or preferably overnight). This allows the custard to set fully and the flavors to meld.

Jiggle Test: Don’t overbake the pie! A slight jiggle in the center is what you’re looking for. The custard will continue to set as it cools.

Variations and Extra Touches

Want to get a little creative? Here are a few ideas to customize your Cinnamon Vanilla Custard Pie:

• Spiced Crust: Add a teaspoon of cinnamon or nutmeg to the pie crust dough for an extra layer of flavor.
• Caramel Swirl: Drizzle caramel sauce over the custard filling before baking for a decadent caramel swirl.
• Toasted Nuts: Sprinkle toasted pecans or walnuts over the cooled pie for added texture and flavor. You might also like Pecan Pie Cookie Bites or Pecan Pie Crescent Rolls! If you’re looking for a really small bite, try these Mini Pecan Pie Bites
• Whipped Cream Topping: Serve the pie with a dollop of whipped cream and a sprinkle of cinnamon.

Serving Suggestions and Storage

This Cinnamon Vanilla Custard Pie is best served chilled. It’s the perfect ending to any meal, especially during the holidays. It would be a fantastic addition to your Christmas baking traditions! Store leftover pie in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent it from drying out. It pairs wonderfully with a warm mug of coffee or tea. You can even have it as a side to something like Christmas Margarita!

Why This Pie is the Ultimate Comfort Dessert

This Cinnamon Vanilla Custard Pie isn’t just a dessert; it’s a hug in pie form. The creamy custard, the warm spices, and the flaky crust all combine to create a symphony of flavors and textures that will soothe your soul. It’s the perfect pie to share with loved ones during the holidays or any time you need a little comfort. Plus, if you love this recipe, you might also enjoy other desserts with similar flavors, such as Cinnamon Roll Cookie Magic or even a Cinnamon Roll Cake!

Embrace the Joy of Baking!

So, what are you waiting for? Grab your ingredients, preheat your oven, and let’s create some magic! Baking is all about experimenting, having fun, and creating something delicious to share with the world. Even if you’re not a seasoned baker, I know you can make this Cinnamon Vanilla Custard Pie. Happy baking!

Lady Maria

Best Cinnamon Vanilla Custard Pie

This Cinnamon Vanilla Custard Pie is a creamy, comforting dessert with a warm cinnamon and vanilla flavor. Nestled in a flaky, golden crust, it’s surprisingly easy to make and perfect for any occasion, especially the holidays.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold shortening, cut into cubes
• 5-7 tablespoons ice water
• 3 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Equipment

• Large bowl
• whisk
• Pastry blender or fingers
• Plastic wrap
• Rolling Pin
• 9-inch pie plate
• parchment paper
• Pie weights or dried beans
• medium saucepan
• wooden spoon
• Fine-mesh sieve
• wire rack
• Oven

Method

 

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overwork the dough!
4. Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to a 9-inch pie plate.
7. Crimp the edges of the pie crust decoratively.
8. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
9. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool slightly.
10. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil!
11. In a separate bowl, whisk together the egg yolks, eggs, vanilla extract, cinnamon, nutmeg (if using), and salt until well combined.
12. Slowly drizzle about 1 cup of the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
13. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. Do not boil!
14. Strain the custard through a fine-mesh sieve into a clean bowl.
15. Pour the custard filling into the pre-baked pie crust.
16. Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
17. Let the pie cool completely on a wire rack before refrigerating for at least 4 hours (or preferably overnight).

Notes

For a flaky crust, ensure all ingredients are cold. High-quality vanilla extract enhances the custard’s flavor. Whisk egg yolks and eggs thoroughly with sugar to prevent lumps. Cool completely before refrigerating. Store leftover pie in the refrigerator for up to 3 days, covered loosely with plastic wrap. Variations include adding spices to the crust, caramel swirl on top of the custard, or topping with toasted nuts or whipped cream.