Old-Fashioned Cinnamon Vanilla Custard Pie is a timeless dessert that evokes warm memories with each slice. With its creamy custard filling infused with rich vanilla and a hint of cinnamon, this pie is perfect for family gatherings or holiday celebrations. Whether you’re serving it warm from the oven or chilled from the fridge, this pie will delight your taste buds and bring a smile to everyone at the table. The balance of sweetness and spice in the custard filling is complemented beautifully by the flaky, buttery crust, creating a comforting dessert that is both nostalgic and satisfying.

Ingredients

• For the Pie Crust:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cut into cubes
  • 3-4 tablespoons ice water
  • Note: For a richer flavor, consider using European-style butter, which has a higher fat content.
• For the Custard Filling:
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Tip: Use fresh, high-quality vanilla extract to enhance the overall flavor of the custard.

Steps / Instructions

1. Prepare the Pie Crust: In a mixing bowl, combine 1 ½ cups all-purpose flour and ½ teaspoon salt. Add ½ cup of chilled unsalted butter. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs. This step is crucial; aim for a texture similar to small peas to ensure a flaky crust.
2. Add 3-4 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overwork the dough, as this can make the crust tough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to help it rest and chill.
3. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that the crust bakes evenly and achieves a perfect golden color.
4. Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Aim for a thickness of about 1/8 inch to ensure a tender crust. Transfer it into the pan, trimming the excess dough and crimping the edges to create a decorative border.
5. Blind Bake the Crust: Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Return to the oven and bake for an additional 10-15 minutes until golden brown. Keep an eye on the crust; it should be a deep golden hue, indicating it’s ready. Set aside to cool completely before adding the custard filling.
6. Make the Custard Filling: In a large saucepan, combine 2 cups whole milk, 1 cup heavy cream, and ¾ cup granulated sugar. Heat over medium heat, stirring regularly until the sugar dissolves and the mixture is just under boiling. You should see steam rising and small bubbles forming around the edges.
7. In a separate bowl, whisk together 4 large eggs, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Be sure to whisk vigorously to incorporate air into the mixture, which will help create a light custard.
8. Slowly pour the hot milk mixture into the egg mixture, whisking continuously to temper the eggs. This gradual process prevents scrambling and ensures a smooth custard. Continue to whisk until thoroughly combined and homogeneous.
9. Combine and Fill: Pour the custard mixture into the cooled pie crust, filling it almost to the top, but leaving a small space to avoid overflow during baking.
10. Bake the Pie: Bake the pie in the preheated oven at 375°F (190°C) for 30-35 minutes or until the custard is set and slightly jiggles in the center. The top should develop a light golden hue and may have a slight puff, indicating it’s ready.
11. Once done, remove the pie from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set. Chilling enhances the flavors and allows the custard to achieve its ideal texture.

Tips & Tricks

• Ingredient Quality: Use fresh eggs and high-quality vanilla extract for the best flavor. The richness of the custard relies heavily on the quality of your ingredients. Consider using organic or farm-fresh eggs, as they can significantly enhance the overall taste.
• Prevent Overbaking: Keep an eye on the custard as it bakes. It should be set but still slightly jiggly in the center when removed from the oven, as it will continue to firm up as it cools. A toothpick inserted near the edges should come out clean, while the center remains soft.
• Storage: Store leftover pie covered in the refrigerator for up to 3 days. For longer storage, freeze the baked pie, wrapped tightly in plastic wrap, for up to 2 months. Thaw in the refrigerator before serving. Reheating in a warm oven can help restore its just-baked feel.
• Make-Ahead Option: You can prepare the pie crust a day in advance and store it in the refrigerator. The custard can also be prepared a few hours before baking; however, avoid adding it to the crust until you are ready to bake to prevent sogginess.
• Avoid Common Mistakes: Avoid overmixing the custard filling after adding the eggs, as this can incorporate too much air and cause cracks in the pie. Additionally, ensure your oven is correctly calibrated to avoid uneven baking.

Variations

• Vegan Variation: Substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use coconut milk instead of dairy milk and cream. This creates a plant-based version that maintains a rich flavor profile.
• Gluten-Free Option: Use a gluten-free pie crust mix or almond flour for the crust. Ensure that any pre-made crusts are certified gluten-free to accommodate dietary restrictions.
• Flavor Variations: Experiment with different spices such as nutmeg or cardamom, or add a splash of rum or bourbon for an adult version. A hint of citrus zest, like lemon or orange, can also brighten the flavors beautifully.

Print

Old-Fashioned Cinnamon Vanilla Custard Pie

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 8 +

⏱️

Prep Time

30 min

🍳

Cook Time

45 min

🔥

Calories

350

Old-Fashioned Cinnamon Vanilla Custard Pie is a timeless dessert that evokes warm memories with each slice. With its creamy custard filling infused with rich vanilla and a hint of cinnamon, this pie is perfect for family gatherings or holiday celebrations.

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Ingredients

US Metric

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cut into cubes
• 3-4 tablespoons ice water
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Directions

1.

In a mixing bowl, combine 1 ½ cups all-purpose flour and ½ teaspoon salt. Add ½ cup of chilled unsalted butter. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

2.

Add 3-4 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3.

Preheat your oven to 375°F (190°C).

4.

On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer it into the pan, trimming the excess dough and crimping the edges.

5.

Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Return to the oven and bake for an additional 10-15 minutes until golden brown.

6.

In a large saucepan, combine 2 cups whole milk, 1 cup heavy cream, and ¾ cup granulated sugar. Heat over medium heat, stirring regularly until the mixture is just under boiling.

7.

In a separate bowl, whisk together 4 large eggs, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.

8.

Slowly pour the hot milk mixture into the egg mixture, whisking continuously to temper the eggs. Continue to whisk until thoroughly combined.

9.

Pour the custard mixture into the cooled pie crust, filling it almost to the top.

10.

Bake the pie in the preheated oven at 375°F (190°C) for 30-35 minutes until the custard is set.

11.

Allow the pie to cool to room temperature before refrigerating for at least 2 hours to fully set.

Nutrition Facts

Calories 350