If you are searching for a dessert that feels like a warm hug on a chilly evening, this Creamy Cinnamon Vanilla Custard Pie Recipe is an absolute treasure. The moment you slice into its silky, golden custard filling infused with rich vanilla and a cozy hint of cinnamon, you’ll know you’ve found something truly special. This pie dazzles with a perfect balance of creamy texture and fragrant spices, wrapped in a delicate, flaky crust that holds it all together beautifully. It’s the kind of dessert that not only satisfies your sweet tooth but also fills your kitchen with an irresistible aroma that invites everyone to gather around and share in the joy.
Ingredients You’ll Need
Crafting this Creamy Cinnamon Vanilla Custard Pie Recipe is wonderfully simple when you have the right ingredients. Each element plays a crucial role in giving the pie its smooth texture, warm flavors, and lovely golden color that makes every bite unforgettable.
- Pre-made pie crust: A convenient base that saves time and offers a buttery, flaky foundation for the custard.
- Whole milk: Adds creaminess and richness, forming the custard’s smooth body.
- Heavy cream: Enhances velvety texture and luxurious mouthfeel.
- Large eggs: Essential for setting the custard while providing structure.
- Granulated sugar: Sweetens the custard perfectly without overpowering it.
- Vanilla extract: Brings a fragrant warmth that complements the cinnamon beautifully.
- Ground cinnamon: Infuses the pie with a gentle, comforting spice.
- Salt: Balances and amplifies all the flavors.
- Cornstarch: Stabilizes the custard, ensuring a creamy, set filling.
How to Make Creamy Cinnamon Vanilla Custard Pie Recipe
Step 1: Prepare and Bake the Pie Crust
First things first, preheat your oven to 350°F (175°C). Gently press the pre-made pie crust into your pie dish, carefully shaping it along the bottom and sides. To avoid any bubbly surprises, poke a few holes in the crust’s base with a fork. Bake it until it’s just turning a beautiful light golden brown — about 10 minutes. This pre-baking step is essential for a crisp crust that won’t turn soggy once the custard is poured in. Then, set the crust aside to cool while you move on to the custard.
Step 2: Warm the Milk and Cream
In a saucepan over medium heat, combine your whole milk and heavy cream. Stir occasionally and watch for small bubbles forming around the edges — that’s your cue that the mixture is hot but not boiling. This warming step helps integrate the flavors and prepares the dairy for blending smoothly with the egg mixture. Remove the saucepan from heat and let it cool just a bit to avoid scrambling the eggs in the next step.
Step 3: Mix Eggs, Sugar, and Spices
Whisk together the eggs, granulated sugar, cornstarch, vanilla extract, cinnamon, and salt in a large bowl. You want the mixture to be silky and fully combined, with no lumps of cornstarch or unmixed sugar. This blend is the heart of the custard’s flavor and texture, so take your time to get it nice and smooth.
Step 4: Temper the Eggs by Adding Warm Dairy
Slowly and steadily, pour the hot milk-cream mixture into the egg mixture, whisking constantly. This tempering process is crucial to prevent your eggs from turning into scrambled bits. Keep whisking until everything melds together into one luscious, creamy custard base that is ready for the oven.
Step 5: Pour Custard into the Crust
Carefully transfer the custard mixture into your pre-baked pie crust. Gently shake the pie dish side to side so the custard settles evenly, preventing any lumps or bubbles that can create undesirable texture in the finished pie.
Step 6: Bake Until Perfectly Set
Place your custard-filled pie into the oven and bake for 45-50 minutes. You’ll know it’s ready when the custard is set around the edges but still wiggles slightly in the center, with the top developing a subtle golden glow and an inviting aroma of cinnamon and vanilla filling your kitchen.
Step 7: Cool Before Serving
Remove the pie from the oven and place it on a wire rack to cool for at least two hours. This cooling time allows the custard to fully set to that perfect creamy consistency we all crave. Resist cutting into it too soon — the wait is worth every bite!
How to Serve Creamy Cinnamon Vanilla Custard Pie Recipe
Garnishes
A simple dusting of powdered sugar or a light sprinkle of cinnamon on top can make the pie look irresistible. For an extra-special touch, add a dollop of freshly whipped cream or some toasted nut pieces for crunch and contrast to the custard’s softness.
Side Dishes
This pie is lovely served alongside fresh fruit like sliced apples or pears, whose natural tartness balances the custard’s sweetness beautifully. A cup of hot coffee, chai tea, or even a glass of spiced cider highlights the pie’s cinnamon notes perfectly, rounding out the dessert experience.
Creative Ways to Present
For a festive gathering, serve individual slices on colorful plates with a drizzle of caramel sauce or a scoop of vanilla ice cream. You can also layer thinly sliced baked apples on top before baking for a rustic twist that adds visual appeal and flavor depth to the classic Creamy Cinnamon Vanilla Custard Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pie tightly with plastic wrap or store it in an airtight container. Refrigerate any leftovers promptly to keep the custard fresh and prevent it from drying out. Proper storage will keep the pie tasting fantastic for up to 3 days.
Freezing
This pie is best enjoyed fresh, but if you want to freeze it, wrap it tightly in plastic wrap followed by a layer of aluminum foil to protect it from freezer burn. Thaw it overnight in the fridge before serving. Note that the texture may be slightly altered but still delicious.
Reheating
Since custard pies fare better cold or at room temperature, warming is not generally recommended. However, if you prefer a gentle warm-up, place a slice on a low heat oven for 5–7 minutes, watching closely so the custard doesn’t melt or become rubbery.
FAQs
Can I make the pie crust from scratch?
Absolutely! While this recipe calls for a pre-made crust for convenience, a homemade pie crust will add an extra layer of flavor and satisfaction. Just ensure it’s fully baked before adding the custard.
What if I don’t have cornstarch?
You can substitute cornstarch with all-purpose flour, but use about twice the amount since flour is less potent as a thickener. This might slightly affect the texture but will still yield a lovely custard.
How do I know when the pie is done baking?
The pie is ready when the custard is set around the edges but slightly jiggles in the center when gently shaken. It should have a light golden top and smell wonderfully fragrant with vanilla and cinnamon.
Can I adjust the spice level?
Definitely! Feel free to add more or less cinnamon depending on your preference. You could also experiment with warm spices like nutmeg or cloves to personalize your Creamy Cinnamon Vanilla Custard Pie Recipe.
Is this pie gluten-free?
The custard itself is gluten-free, but the pie crust usually contains gluten. To make the entire pie gluten-free, use a gluten-free pie crust readily available at many stores or prepare one from gluten-free flours.
Final Thoughts
This Creamy Cinnamon Vanilla Custard Pie Recipe is truly one of those desserts that brings comfort, elegance, and deliciousness to any occasion. It’s simple enough for a weeknight treat yet special enough to impress guests during holidays or celebrations. Trust me, once you taste its silky, spiced filling and buttery crust, it will become a new favorite to cherish and share. So, don your apron, gather these lovely ingredients, and enjoy baking this heartwarming pie that’s sure to create sweet memories.
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Creamy Cinnamon Vanilla Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Creamy Christmas Eve Cinnamon Vanilla Custard Pie Delight is a comforting and indulgent dessert perfect for the holiday season. Featuring a smooth and fragrant custard infused with warm cinnamon and vanilla, nestled in a flaky pre-made pie crust, this pie offers a delightful balance of creamy texture and aromatic spices that will captivate your festive celebrations.
Ingredients
Pie Crust
- 1 pre-made pie crust
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat and Bake Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust into your pie dish, pressing it gently into the bottom and up the sides. Poke a few holes in the bottom with a fork to prevent air bubbles. Bake for about 10 minutes until the crust is lightly golden brown. Remove and allow to cool.
- Heat Milk and Cream: In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat, stirring occasionally, until small bubbles form around the edges but the mixture does not boil. Remove from heat and let it cool slightly.
- Mix Egg and Dry Ingredients: In a large bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth and fully combined.
- Combine Warm Milk with Egg Mixture: Slowly pour the warm milk and cream into the egg mixture while whisking constantly to avoid scrambling the eggs. Whisk until the custard mixture is fully combined and creamy.
- Fill Pie Crust: Carefully pour the custard filling into the pre-baked pie crust. Gently shake the pie dish so the custard settles evenly.
- Bake the Pie: Place the pie in the 350°F oven and bake for 45-50 minutes, or until the custard has set but is still slightly jiggly in the center. The top should be fragrant and faintly golden.
- Cool Before Serving: Remove the pie from the oven and cool it on a wire rack for at least 2 hours to allow the custard to fully set before slicing and serving.
Notes
- Use a pre-made pie crust for convenience or swap with your homemade crust if preferred.
- Do not allow the milk and cream mixture to boil to prevent curdling the custard.
- Whisk continuously when combining warm milk with eggs to avoid cooking the eggs prematurely.
- The pie is best served chilled or at room temperature after cooling adequately.
- Store leftovers covered in the refrigerator and consume within 3 days.
