Go Back

Cinnamon Vanilla Custard Pie

A classic dessert featuring a creamy custard filling infused with vanilla and cinnamon, all encased in a buttery pie crust.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 280 kcal

Equipment

  • 9-inch pie dish
  • medium saucepan
  • Large Mixing Bowl
  • Whisk

Ingredients
  

Pie Crust

  • 1 pie crust pie crust (store-bought or homemade)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/2 teaspoon nutmeg (optional)

Instructions
 

  • Prepare the pie crust by fitting it into a 9-inch pie dish and setting it aside.
  • In a medium saucepan, combine whole milk and heavy cream, heating until it simmers. Remove from heat and let cool slightly.
  • In a large mixing bowl, whisk together eggs, granulated sugar, vanilla extract, ground cinnamon, salt, and cornstarch until well combined.
  • Slowly pour the warm milk and cream mixture into the egg mixture while whisking continuously until fully combined.
  • Pour the custard mixture into the prepared pie crust and sprinkle nutmeg on top if desired. Bake in a preheated oven at 350°F for 40-45 minutes.
  • Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Keyword cinnamon, custard, pie, vanilla