Cinnamon Vanilla Custard Pie

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 8 slices

📝 Ingredients List

• 1 pre-made 9-inch pie crust (unbaked)
• 3 cups whole milk
• 4 large eggs
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Ground nutmeg (optional garnish)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9-inch pie dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Fine-mesh sieve (optional for ultra-smooth custard)
• Cooling rack

Step-by-Step Beginner-Friendly Instructions

1. Preheat your oven to 350°F (175°C). Ensure your pie crust is neatly fitted into your pie dish.
2. In a large mixing bowl, whisk together the eggs, sugar, and cornstarch until the mixture is pale and smooth. 🥣
3. Gradually pour in the milk, vanilla extract, and cinnamon while whisking constantly to ensure no lumps remain.
4. Pour the custard mixture carefully into the prepared pie crust. If you prefer an extra smooth texture, pour the mixture through a fine-mesh sieve first.
5. Bake for 40-45 minutes. The center should be set but still have a slight, delicate jiggle when moved.
6. Remove from the oven and let it cool completely on a wire rack for at least 2 hours. This allows the custard to set perfectly. ✨

💡 Pro Tips

• Storage: Keep any leftovers refrigerated in an airtight container for up to 3 days.
• Temperature: Always serve chilled for the best texture and clean slice presentation.
• Substitutions: You can replace whole milk with half-and-half for a richer, more decadent custard.

Variations

• Topped with Fresh Berries: Add a handful of raspberries or strawberries on top before serving for a bright, fruity contrast.
• Caramel Drizzle: Add a thin drizzle of non-alcoholic salted caramel over the slices for a modern twist.

FAQ

Can I use a store-bought crust? Absolutely! A high-quality store-bought crust is a perfect time-saver and works beautifully with this custard base.

Why is my custard weeping? This usually happens if the pie is baked too long or sliced while still warm. Always allow full cooling time!