Old-Fashioned Cinnamon Vanilla Custard Pie

Ingredients

• 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

Instructions

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