Cinnamon Vanilla Custard Pie

A silky, Cinnamon Vanilla Custard Pie baked low and slow for the perfect wobble — creamy, warm, and irresistibly smooth inside a flaky buttery crust.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Christmas custard recipe, Cinnamon Vanilla Custard Pie, Classic Custard, Custard for trifle recipe - bbc, Custard with egg yolks, How to make thick custard for trifle without, Madagascan vanilla custard recipe, Old fashioned cinnamon custard

Prep Time: 30

Cook Time: 45

Chill Time: 2

Total Time: 3 15

Servings: slices

Calories: 340kcal

Cost: $10

Equipment

1 9-inch pie plate (Glass or metal)
1 Rolling pin (For crust)
2–3 Mixing bowls (Large + medium)
1 Whisk (For tempering)
1 Fine-mesh strainer (Removes lumps)
1 Measuring cup set
1 Measuring spoon set
1 Baking sheet (For easy transfer)

Ingredients

Flaky Pie Crust

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter - cubed
3–4 tablespoon ice water - as needed

Custard Filling

4 large eggs
¾ cup granulated sugar
2 cups whole milk - warmed
1 cup heavy cream - warmed
2 teaspoon pure vanilla extract
1 ½ teaspoon ground cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt

Optional Garnish

Whipped cream
Cinnamon sugar - for dusting
Vanilla bean seeds - optional

Instructions

Prepare the pie crust: cut butter into flour, add ice water, form dough, chill, roll out, fit into pan, crimp, and refrigerate.
Whisk eggs and sugar until pale and slightly thickened.
Heat milk and cream until steaming with small bubbles around the edges.
Slowly temper eggs by whisking in the hot milk mixture in a thin stream.
Add vanilla, cinnamon, nutmeg, and salt; strain custard into crust.
Bake at 325°F for 45–55 minutes until edges set and center wobbles.
Cool 2 hours at room temp, then chill at least 4 hours before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition