Cinnamon Vanilla Custard Pie Recipe

If you’re on the lookout for a dessert that’s both comforting and elegant, I can’t recommend this Cinnamon Vanilla Custard Pie Recipe enough. It’s got this amazing silky custard spiced just right with cinnamon and a warm vanilla essence that’s perfect for cozy evenings, especially around the holidays. Trust me, once you make this, you’ll want to bake it again and again.

this Recipe

Ingredients You’ll Need

The magic behind this Cinnamon Vanilla Custard Pie Recipe is in how the simple ingredients come together. I always pick a good quality vanilla and fresh eggs for the best flavor and creaminess.

• Pie crust: Homemade if you’re feeling ambitious, but a good store-bought crust works just fine too—just make sure to blind bake it properly!
• Large eggs: Eggs give the custard its structure, so fresh ones make a noticeable difference in texture and taste.
• Granulated sugar: Sweetens without overpowering; I like to use just the right amount so the spices can shine.
• Whole milk: Adds richness and creaminess, making the custard silky smooth.
• Heavy cream: Essential for that luscious mouthfeel that makes this pie feel decadent.
• Cinnamon: Ground or a cinnamon stick for steeping—to infuse that warm, spicy depth.
• Vanilla extract or vanilla bean seeds: Real vanilla is a game-changer here; it really lifts the whole flavor.
• Salt: Just a pinch; it balances sweetness and enhances the other flavors.
• Ground nutmeg (optional): Adds a subtle earthy warmth if you want to take it up a notch.
• Orange zest (optional): I love this addition around the holidays for a fresh citrus twist.

Variations

I like to play around with the spices and sometimes add little twists based on the season or my mood. Feel free to adapt this Cinnamon Vanilla Custard Pie Recipe to your taste—you can’t really go wrong!

• Spiced Up: Once, I swapped out a cinnamon stick for freshly grated nutmeg and cardamom—gave it a lovely, unexpected warmth that my family adored.
• Dairy-Free: For friends with dietary restrictions, I replaced the milk and cream with coconut milk and it turned out surprisingly rich and flavorful.
• Citrus Twist: Adding orange zest always brings a fresh brightness that cuts through the richness nicely.
• Crust Options: Sometimes I opt for a graham cracker crust for a sweeter, crunchier base, which pairs beautifully with the custard.

How to Make Cinnamon Vanilla Custard Pie Recipe

Step 1: Prepare and Blind Bake the Crust

Start by fitting your pie crust into a 9-inch pie dish. Trim the edges neatly and crimp the rim for that homemade look—there’s just something special about doing this yourself. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake at 425°F for 10 minutes. This prevents the crust from getting soggy once you add the custard. Don’t skip this step—it makes all the difference.

Step 2: Infuse the Milk and Cream

While the crust is baking, warm the whole milk and heavy cream in a medium saucepan. If you’re using a cinnamon stick, drop it in now. Heat gently until bubbles appear around the edges, but don’t let it boil—that can alter the flavor. Then take it off the heat and let it steep for about 15 minutes; this is where the custard gets its fantastic cinnamon aroma.

Step 3: Whisk the Eggs and Sugar

In a separate bowl, whisk together the eggs and granulated sugar until the mixture is pale and smooth—this usually takes a few minutes. It’s important to fully blend these ingredients so the sugar dissolves and your custard is silky. Add your vanilla extract (or the seeds from a vanilla bean), the ground cinnamon if you didn’t use a stick, and a pinch of salt. Whisk again to combine everything evenly.

Step 4: Temper the Eggs

Slowly pour the warm milk and cream mixture into the egg mixture, whisking steadily all the while. This “tempering” process means you’re warming the eggs gently to avoid scrambling them. After combining, strain the custard through a fine mesh sieve to catch any bits of cooked egg or cinnamon sticks—this keeps your pie perfectly smooth.

Step 5: Bake Until Set

Lower the oven temperature to 350°F. Pour the custard filling into your pre-baked crust and bake for 35 to 40 minutes. You want the center to be just set but still have a slight jiggle—like a delicate wobble. An overcooked custard becomes rubbery and loses its creamy charm, so keep an eye on it near the end.

How to Serve Cinnamon Vanilla Custard Pie Recipe

Garnishes

My go-to garnish is a light dusting of cinnamon or powdered sugar—just enough to add a little visual appeal without overpowering the flavor. Sometimes I top it with freshly whipped cream infused with a touch of vanilla or cinnamon, which elevates it to next-level deliciousness.

Side Dishes

When serving, I love pairing this pie with a scoop of vanilla bean ice cream or a simple fruit salad with tart berries. The freshness balances out the rich custard. For holiday dinners, a hot cup of spiced tea or a light coffee works wonders alongside.

Creative Ways to Present

For special occasions, I’ve arranged mini cinnamon sticks and orange zest curls around the pie’s edge for an elegant touch. Another time, I served slices in clear dessert plates with a drizzle of caramel sauce and crushed toasted pecans for texture contrast—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

After the pie has fully cooled, I cover it loosely with plastic wrap and keep it in the fridge. It stays fresh and creamy for up to 3 days. Slicing cold is actually easier and the flavors deepen overnight.

Freezing

I haven’t personally frozen the whole pie because the custard texture can change, but individual slices wrapped tightly in plastic and foil do freeze fairly well. When ready, thaw overnight in the fridge to keep the texture as close to fresh as possible.

Reheating

To gently warm leftover slices, I let them sit at room temperature for about 15 minutes. If you want it warmer, a quick 10-second zap in the microwave retains creaminess without overcooking the custard.

FAQs

Final Thoughts

I absolutely love how this Cinnamon Vanilla Custard Pie Recipe turns out every single time. It’s one of those recipes that feels both nostalgic and fancy, bringing back memories of cozy family gatherings while impressing your guests. The balance of warm spices with smooth, creamy custard is just unbeatable. Honestly, once you try it, you’ll understand why it’s become a staple in my kitchen—and I hope it becomes one in yours too.

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