Cinnamon Vanilla Custard Pie Recipe

If you’ve been searching for a dessert that’s comfort in a slice and perfect for cozy nights, you’re going to love this Cinnamon Vanilla Custard Pie Recipe. This pie combines the warm, spicy hug of cinnamon with the soothing sweetness of vanilla custard, all nestled in a flaky crust that just melts in your mouth. I absolutely love how this custard turns silky smooth, and it’s one of those nostalgic recipes that my family goes crazy for every time I bring it out. Stick around because I’m going to share everything you need to nail this deliciously classic pie.

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Ingredients You’ll Need

Every ingredient balances the richness of the custard and spice perfectly, and the combination of whole milk with heavy cream guarantees that classic creamy texture. Let me walk you through why these ingredients really make all the difference.

• Pie crust: Whether you whip up your favorite homemade crust or pick a quality store-bought one, this is the base that holds everything together — flaky and buttery is the goal here.
• Large eggs: Eggs are the backbone for custard; they set the filling and help achieve that perfect custard consistency, so use fresh ones for best results.
• Granulated sugar: The right amount adds sweetness without overpowering the delicate vanilla and cinnamon flavors.
• Whole milk: Adds creaminess and lightness; I find whole milk gives the custard more depth than skim or low fat.
• Heavy cream: This ups the richness and silkiness of the custard, making it truly decadent.
• Ground cinnamon or cinnamon stick: Using a cinnamon stick to steep the milk adds a subtle, infused warmth, but ground cinnamon works wonders too and is handy when you’re in a pinch.
• Pure vanilla extract or vanilla bean seeds: Trust me, vanilla is key here — it brightens the custard and lifts the cinnamon for a balanced flavor.
• Pinch of salt: Just enough to enhance all those sweet and spice notes.
• Ground nutmeg (optional): Adding nutmeg can deepen the flavor profile with a bit more spice complexity if you’re feeling adventurous.
• Orange zest (optional): I sometimes add a teaspoon of orange zest for a fresh citrus kick that complements the cinnamon beautifully.

Variations

I love to tweak this Cinnamon Vanilla Custard Pie Recipe every now and then to suit the season or my mood, and you should feel free to do the same! It’s a great base to customize without losing any of that cozy, comforting vibe.

• Spiced Up: I sometimes bump up the spices by adding cardamom or ginger, which gives the pie a festive twist perfect for winter gatherings.
• Dairy-Free Version: Swap whole milk and cream for coconut milk or almond milk with a splash of dairy-free creamer — you’ll want to test cooking times but the flavor stays gorgeous.
• Crust Options: Use a gingersnap or a graham cracker crust for an extra layer of flavor and texture contrast that dazzles on special occasions.
• Orange or Lemon Zest: Adding a teaspoon of citrus zest really brightens the custard and gives the pie a fresh note, especially great in spring or summer.

How to Make Cinnamon Vanilla Custard Pie Recipe

Step 1: Blind Bake Your Pie Crust for a Flaky Base

Start by preheating your oven to 425°F. Press your pie crust into a 9-inch pie dish, trim any excess, then crimp the edges for that classic look. Line the crust with parchment paper and fill it with pie weights—or dried beans if you don’t have weights—to stop it from puffing up during baking. Pop it in the oven and bake for 10 minutes. Trust me, blind baking is a game-changer for custard pies; it prevents soggy bottoms and keeps the crust crisp and light.

Step 2: Infuse Your Milk and Cream with Cinnamon

While the crust is baking, warm your whole milk and heavy cream in a saucepan over medium heat. If you’re using a cinnamon stick, add it here so it can steep and impart that gentle spice. Heat the mixture until you see bubbles forming around the edges but don’t let it reach a boil—that’s crucial to prevent the custard from curdling later. Once heated, remove from the heat and let it steep for 15 minutes to really infuse the flavor. This part adds subtle depth that you’ll notice in every bite.

Step 3: Whisk the Eggs, Sugar, and Seasonings

In a mixing bowl, beat together your eggs and granulated sugar until the mixture turns pale, smooth, and just a little frothy. This is where patience pays off—the eggs and sugar need to come together just right for a creamy custard texture. Then stir in the vanilla extract, the ground cinnamon if you didn’t use the stick, and a pinch of salt to round out the flavors. If you’re using nutmeg or orange zest, fold them in here too.

Step 4: Temper Your Eggs with Warm Milk Mixture

This is a step you can’t skip if you want your custard perfectly silky and smooth. Slowly pour the warm milk and cream mixture into your egg mixture while whisking constantly—steady whisking keeps the eggs from cooking too fast and scrambling. After blending it all together, strain the custard through a fine mesh sieve to catch any little cooked bits and ensure smoothness. You’ll thank me later when you bite into that creamy custard!

Step 5: Bake the Pie Until Just Set

Reduce the oven temperature to 350°F and pour your silky custard filling into the partially baked crust. Bake for 35 to 40 minutes until the center is just set but still slightly jiggly in the middle—think of it as a gentle wobble like jelly. Overbaking will make it dry, so keep a close eye in the final minutes. When you jiggle it gently, you want a slight movement but nothing liquidy. Then, let the pie cool completely at room temperature before refrigerating to keep the texture spot on.

How to Serve Cinnamon Vanilla Custard Pie Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar and a few cinnamon sticks on the side — it’s cozy and inviting. Sometimes, I’ll add a dollop of whipped cream flavored with a splash of vanilla or orange zest; it brightens the richness of the pie and adds a fluffy texture that my guests adore.

Side Dishes

This pie pairs beautifully with a warm cup of spiced tea or coffee. If I want to turn it into a full dessert spread, I serve it alongside lightly roasted nuts or a fresh fruit salad with citrus — the tartness balances the creamy sweetness so nicely.

Creative Ways to Present

For holidays, I love serving slices on rustic wooden boards with a sprinkle of edible gold dust or alongside cinnamon-scented candles for atmosphere. Another fun idea is layering the custard pie filling in mini mason jars topped with crushed gingersnap cookies for beautiful individual servings.

Make Ahead and Storage

Storing Leftovers

I recommend covering leftover pie tightly with plastic wrap or storing it in an airtight container and keeping it in the fridge — it stays fresh for up to 3 days. This pie tastes even better the next day as the flavors continue to meld.

Freezing

While I haven’t personally frozen the whole pie due to the custard’s delicate texture, freezing individual slices wrapped tightly in foil and plastic wrap works if you want to save some for later. Just thaw overnight in the fridge before enjoying.

Reheating

I typically eat this pie cold or at room temperature because warming custard pie can change its texture. But if you prefer, let it sit at room temperature for 20-30 minutes to take the chill off rather than microwaving, which can make it watery or rubbery.

FAQs

Final Thoughts

This Cinnamon Vanilla Custard Pie Recipe has earned a permanent spot in my recipe box because it’s a perfect balance of simple, rich, and comforting—all wrapped up in a flaky crust. When I first made it for my family, they kept asking for seconds, and I bet you’ll experience the same love. So next time you want a dessert that feels like a warm hug on a plate, give this recipe a try. I’m confident you’ll enjoy every bite as much as I do!

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