Festive Cinnamon-Vanilla Custard Pie (Print Version)
# Ingredients:
→ For the Pie Crust (or use store-bought)
01 -
1 1/4 cups (160 g) all-purpose flour
02 -
1/2 teaspoon salt
03 -
1/2 cup (115 g) unsalted butter, cold and cubed
04 -
3–4 tablespoons ice water
→ For the Custard Filling
05 -
2 1/2 cups (600 ml) whole milk
06 -
1/2 cup (120 ml) heavy cream
07 -
3 large eggs
08 -
1/2 cup (100 g) granulated sugar
09 -
1/4 cup (50 g) light brown sugar
10 -
1 teaspoon vanilla extract
11 -
1/2 teaspoon ground cinnamon
12 -
1/4 teaspoon ground nutmeg (optional)
13 -
Pinch of salt
→ For Topping (optional)
14 -
Cinnamon sugar
15 -
Whipped cream
# Instructions:
01 -
In a mixing bowl, whisk together the flour and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 -
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and crimp if desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.
03 -
In a medium saucepan, heat the milk and cream over medium heat until warm but not boiling. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and salt. Gradually add the warm milk mixture to the eggs, whisking constantly to temper the eggs and avoid curdling.
04 -
Pour the custard mixture into the pre-baked pie crust. Carefully transfer the pie to the oven.
05 -
Bake at 325°F (165°C) for 40–50 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.
06 -
Before serving, sprinkle the top with cinnamon sugar or garnish with whipped cream for a festive touch.
# Notes:
01 -
For a shortcut, use a pre-made pie crust or frozen pie shell.
02 -
Ensure the custard is not overbaked to maintain its creamy texture.
03 -
Leftovers can be stored in the refrigerator for up to 3 days.