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A slice of creamy Cinnamon Vanilla Custard Pie sits on a plate, showcasing its golden-brown crust and rich filling.
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.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
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.