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Cinnamon Vanilla Custard Pie: Creamy Holiday Magic

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This Christmas Eve Cinnamon Vanilla Custard Pie is a delightful blend of creamy custard infused with warm cinnamon, making it the perfect holiday dessert. It’s simple to make yet delivers an impressive and comforting finish to your festive celebrations.

Ingredients

Scale
  • 1 store-bought or homemade all-butter pie crust, pre-baked
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar, divided
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon high-quality vanilla bean paste or 1 vanilla bean, seeds scraped
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). If using a store-bought crust, prick the bottom all over with a fork. If using a homemade crust, line with parchment paper, fill with pie weights, and blind bake for 15-20 minutes until edges are lightly golden. Remove weights and parchment, continue baking for another 5-10 minutes until the bottom looks dry. Reduce oven temperature to 325°F (160°C) and let the crust cool slightly.
  2. In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. If using a vanilla bean, slice it and add both the seeds and pod to the pan. Add ground cinnamon. Heat over medium heat until small bubbles form around the edges, then remove from heat.
  3. In a large bowl, whisk together the whole eggs, egg yolks, remaining granulated sugar, a pinch of salt, and vanilla extract or paste. Whisk until light yellow and well combined.
  4. Slowly drizzle half of the warm milk mixture into the egg mixture while continuously whisking. Once incorporated, pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.
  5. Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any bits of cooked egg.
  6. Carefully pour the strained custard mixture into the pre-baked pie crust.
  7. Place the pie in a larger roasting pan and pour hot water into the pan until it comes halfway up the sides of the pie dish. Bake for 45-60 minutes until edges are set but the center still jiggles slightly.
  8. Once baked, remove the roasting pan from the oven and let the pie cool completely on a wire rack for 2-3 hours. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

Nutrition

Keywords: Use a water bath for even baking and to prevent cracks. Room temperature eggs incorporate more smoothly, and consider adding a pinch of ground cardamom or nutmeg for extra flavor depth. Serve with whipped cream for a festive touch.

Find it online: https://crumella.com/cinnamon-vanilla-custard-pie-creamy-holiday-magic/