If you are searching for a dessert that wraps you in warmth and comfort with every bite, this Creamy Cinnamon Vanilla Custard Pie Recipe is destined to become your new favorite. It’s a luscious custard pie that perfectly balances creamy richness with fragrant cinnamon and smooth vanilla, all nestled inside a flaky, tender crust. Whether it’s a cozy holiday gathering or a simple weekend treat, this pie offers a delightful harmony of flavors that feels both nostalgic and irresistibly fresh. The creamy texture melts in your mouth, making it a standout dessert you’ll want to savor again and again.
Ingredients You’ll Need
The magic of this Creamy Cinnamon Vanilla Custard Pie Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor and texture, from the rich creaminess of whole milk and heavy cream to the warm spice of cinnamon. Even the humble cornstarch plays a quiet but essential role in creating that perfect custard consistency.
- Pre-made pie crust: Saves time while providing a buttery, flaky base for the custard.
- Whole milk: Adds a velvety smoothness and mild richness to the custard.
- Heavy cream: Deepens the creaminess and gives a luscious texture.
- Large eggs: The stars that help set the custard with just the right firmness.
- Granulated sugar: Sweetens without overpowering, balancing the flavors beautifully.
- Vanilla extract: Brings warmth and depth with its aromatic essence.
- Ground cinnamon: Adds a cozy, spicy note that makes this pie unforgettable.
- Salt: Enhances the sweetness and complements the custard’s richness.
- Cornstarch: Ensures a silky smooth custard by preventing curdling and thickening perfectly.
How to Make Creamy Cinnamon Vanilla Custard Pie Recipe
Step 1: Bake the Pie Crust
Begin by preheating your oven to 350°F (175°C). Gently press the pre-made pie crust into your pie dish, making sure it fits snugly against the sides. Poke holes in the bottom with a fork — this simple step stops air bubbles from ruining your pie’s perfect flat bottom. Bake the crust for about 10 minutes until it just turns a lovely light golden brown. Set it aside to cool so it’s ready to cradle your luscious custard.
Step 2: Warm the Milk and Cream
In a saucepan over medium heat, combine your whole milk and heavy cream. Stir occasionally as you heat the mixture until small bubbles appear along the edges — it’s hot but not boiling, which means the dairy is perfectly warmed to blend beautifully with the eggs later. Take it off the heat and give it a moment to cool just enough before mixing.
Step 3: Mix the Custard Ingredients
In a large bowl, whisk together your eggs, sugar, cornstarch, vanilla extract, ground cinnamon, and salt. Make sure to whisk until the mixture is smooth and uniform, so every spoonful of custard gets that delicate balance of flavor and texture that makes this pie so delightful.
Step 4: Combine Warm Milk with Egg Mixture
Slowly drizzle the warm milk and cream into your egg mixture while whisking continuously. This step is crucial to prevent the eggs from scrambling and to ensure the custard stays silky smooth. Keep whisking until the ingredients unite into a harmonious, creamy custard base ready to bake.
Step 5: Pour Custard into the Crust
Carefully pour the custard mixture into your pre-baked pie shell. Gently shake or tap the pie dish to help the custard settle evenly within the crust, so it bakes into a perfect, consistent layer.
Step 6: Bake the Custard Pie
Place the filled pie in your preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the custard is mostly set but still has a slight jiggle in the center, and the top achieves a soft golden hue with an inviting aroma of cinnamon and vanilla that fills your kitchen.
Step 7: Cool Before Serving
Remove the pie from the oven and let it cool completely on a wire rack, at least two hours. This allows the custard to fully set for a beautifully creamy yet firm slice that will impress every time.
How to Serve Creamy Cinnamon Vanilla Custard Pie Recipe
Garnishes
While the pie is fabulous on its own, a sprinkle of cinnamon or a dusting of powdered sugar can add a lovely finishing touch. For a little extra elegance, dollop some freshly whipped cream or a scoop of vanilla ice cream alongside each slice, amplifying the creamy, spiced profile.
Side Dishes
If you’re serving this pie as part of a festive meal, pair it with fresh fruit or a simple salad to balance the richness. Warm spiced cider or a cup of rich coffee also complement the cozy cinnamon and vanilla flavors perfectly.
Creative Ways to Present
For a festive twist, consider topping the pie with toasted pecans or slivered almonds for crunch. You can even serve individual portions in mini tart shells for a charming party presentation. No matter how you do it, your guests will delight in every bite of this Creamy Cinnamon Vanilla Custard Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Store your leftover pie covered loosely with plastic wrap or in an airtight container in the refrigerator. It will keep nicely for up to 3 days, maintaining that luscious creaminess and flavorful balance.
Freezing
While custard pies don’t freeze as well as other pies due to texture changes, you can freeze individual slices wrapped tightly in foil and plastic wrap for up to one month. Thaw overnight in the fridge for the best results.
Reheating
Because custard pie is best enjoyed chilled or at room temperature, avoid reheating it in the microwave, which may alter its texture. If you prefer it warmer, let it rest at room temperature for 30 minutes before serving to soften without losing creaminess.
FAQs
Can I make the custard pie crust from scratch?
Absolutely! A homemade pie crust can add even more flavor with buttery flakiness. Just be sure to blind bake it slightly before adding the custard to prevent sogginess.
What can I use instead of ground cinnamon?
If cinnamon isn’t your favorite, try substituting with nutmeg, cardamom, or allspice for different warm spice notes that still complement the vanilla custard beautifully.
Is it possible to use a low-fat milk alternative?
For the creamiest custard, whole milk and heavy cream give the best results. You can try 2% milk, but the pie will be less rich and velvety.
How do I know when the custard is fully baked?
The custard is done when it’s mostly set but still slightly wobbly in the center. It will firm up as it cools, so avoid overbaking which can cause cracking or dryness.
Can I prepare this pie ahead of time for a party?
This pie is perfect for making a day ahead. After cooling, cover and refrigerate it. The flavors even deepen after resting, making it an excellent make-ahead dessert.
Final Thoughts
I can’t recommend making this Creamy Cinnamon Vanilla Custard Pie Recipe enough. It captures the essence of comforting, nostalgic flavors wrapped in creamy indulgence that truly feels like a special occasion in every forkful. Whether for holidays or any time you crave a deliciously warm dessert, this pie will become a cherished staple in your recipe collection. Give it a try and share the joy with those you love!
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Creamy Cinnamon Vanilla Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus 2 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Creamy Christmas Eve Cinnamon Vanilla Custard Pie Delight is a comforting, spiced custard pie featuring a rich blend of vanilla and cinnamon. Baked in a flaky pre-made pie crust, this custard pie offers a creamy texture with aromatic warmth, perfect for holiday celebrations or any cozy occasion.
Ingredients
Pie Crust
- 1 pre-made pie crust
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust in your pie dish, gently pressing it into the bottom and up the sides. Poke a few holes in the bottom with a fork to prevent bubbling. Bake for about 10 minutes, or until lightly golden brown. Remove from the oven and set aside to cool.
- Heat Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Small bubbles should form around the edges. Remove from heat and let it cool slightly.
- Mix Eggs and Dry Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Combine Hot Milk with Egg Mixture: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling. Continue whisking until everything is well combined and creamy.
- Fill the Pie Crust: Carefully pour the custard mixture into the pre-baked pie crust. Give it a gentle shake to ensure the mixture is evenly settled.
- Bake the Custard Pie: Place the pie in the preheated oven and bake for about 45-50 minutes, or until the custard is set but still slightly jiggly in the center. The top should be slightly golden and fragrant.
- Cool Before Serving: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the custard to set fully.
Notes
- Use a pie shield or foil to cover edges of the crust if they brown too quickly during baking.
- For a richer flavor, use a mix of whole milk and heavy cream as stated, but you can use all cream for extra creaminess.
- Letting the pie cool completely enhances the custard texture before slicing.
- The pie can be refrigerated after cooling and served chilled or at room temperature.
- Ground cinnamon can be adjusted to taste or substituted with pumpkin pie spice for variation.
