Cinnamon Vanilla Creamy Custard Pie
Ingredients:
- 1 ¼ cups (160 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the Custard Filling:
- 2 cups (480 ml) whole milk or half-and-half
- 3 large eggs
- ¾ cup (150 g) sugar
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract (or 1 vanilla bean)
- 1 tsp ground cinnamon
- Pinch of salt
- Freshly grated nutmeg (optional, for topping)
Directions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it.
4. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim excess edges, and crimp if desired.
6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).
7. While the crust bakes, prepare the custard: In a medium saucepan, warm the milk over medium heat until just simmering.
8. In a separate bowl, whisk together eggs, sugar, cornstarch, vanilla extract, cinnamon, and salt until smooth.
9. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
10. Return the mixture to the saucepan and cook over low-medium heat, stirring constantly until the custard thickens and coats the back of a spoon, about 5-7 minutes. Do not boil.
11. Pour the custard filling into the baked pie crust.
12. Bake the pie at 350°F (175°C) for 25-30 minutes until the filling is set but still slightly wobbly in the center.
13. Remove from oven and let the pie cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
14. Optionally, sprinkle freshly grated nutmeg on top before serving.
Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 25 minutes
Kcal: Approximately 320 kcal per serving | Servings: 8 servings
Tips:
Chill the crust dough thoroughly before rolling to prevent shrinkage during baking.
Temper the eggs carefully when adding hot milk to avoid curdling and achieve a smooth custard.