Classic Cinnamon-Vanilla Custard Pie
The holiday season isn't complete without a dessert that makes the house smell like a cozy winter wonderland, and this Christmas Eve Cinnamon-Vanilla Custard Pie does exactly that. There is something deeply nostalgic about the combination of warm cinnamon and aromatic vanilla bean swirling together in a silky, egg-rich custard.
Ingredients
- 1 9- inch deep-dish pie crust partially pre-baked
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks + 1 whole egg
- ¾ cup granulated sugar
- 1 tbsp vanilla bean paste or pure vanilla extract
- 1 ½ tsp ground cinnamon plus extra for dusting
- ¼ tsp salt
- Whipped cream for garnish
Instructions
- Preheat your oven to 325°F.
- In a medium saucepan, combine milk and heavy cream. Heat over medium until steaming, but do not let it reach a boil.
- In a large bowl, whisk together the egg yolks, whole egg, sugar, cinnamon, and salt until smooth.
- Slowly drizzle about half a cup of the hot milk mixture into the eggs while whisking constantly (tempering).
- Gradually whisk in the remaining milk mixture and the vanilla bean paste.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove bubbles.
- Carefully pour the custard into the pre-baked pie shell. Dust the top with a bit more cinnamon.
- Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle.
- Cool completely on a wire rack for 2 hours, then refrigerate for at least 4 hours (or overnight) before slicing.