Cinnamon-Vanilla Creamy Custard Pie Recipe

There’s nothing quite like the aroma of warm spices and vanilla filling your home—it brings out memories of family gatherings, holidays, and evenings curled up with something sweet. This Cinnamon-Vanilla Creamy Custard Pie is just that kind of dessert: smooth, comforting, subtly spiced, and homey. With simple ingredients, easy steps, and that custard richness, it’s a dessert that even beginners can pull off—and it feels extra special for Christmas Eve, but lovely any time.

Recipe Info

Ingredients You’ll Need

(All pantry or refrigerator staples—little prep, big payoff.)

For the Pie Crust:

• 1 ¼ cups (≈ 160 g) all-purpose flour
• ½ cup (≈ 113 g) cold unsalted butter, cubed
• 2-3 tablespoons ice water
• Pinch of salt

For the Cinnamon-Vanilla Creamy Custard Filling:

• 3 large eggs
• ⅔ cup (≈ 135 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2½ cups whole milk (or heavy cream for richer custard) warmed
• Pinch of salt

Optional for Serving / Garnish:

• Whipped cream
• A light dusting of cinnamon

Step-By-Step Instructions

1. Preheat your oven.
   Preheat oven to 350°F (175°C). Grease or butter a 9-inch pie dish lightly, or use a pie plate.
2. Make the crust.
   In a bowl, combine flour and a pinch of salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, blend until the mixture looks like coarse crumbs (with some pea-sized butter bits). Add ice water, a tablespoon at a time, mixing just until dough comes together. Don’t over-mix.
3. Blind bake the crust.
   Roll out the dough on a lightly floured surface, press it into the pie dish, trim or crimp edges as desired. Prick the bottom with a fork a few times. Optional: line with parchment and fill with pie weights or beans, then bake the crust alone for ~10 minutes (this helps avoid soggy bottoms). Remove weights/parchment and bake an additional 2-3 minutes if needed.
4. Prepare the custard filling.
   In a bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, and the pinch of salt until smooth. Warm the milk (or cream) (don’t boil, just warm) and slowly pour it into the egg mixture while whisking constantly. This helps avoid curdling.
5. Fill and bake.
   Pour the custard mixture into the pre-baked crust. Place the pie in the oven and bake for about 40-50 minutes, or until the center is set but still slightly jiggly (it will continue to firm up as it cools). A knife inserted near the center should come out clean.
6. Cool and chill.
   Once baked, let the pie cool at room temperature. Then refrigerate for at least 2 hours (or overnight if you can wait) to let the custard fully set and flavors deepen.
7. Serve.
   When ready to serve, top with whipped cream and dust a little cinnamon over the top. Slice gently and enjoy.

Helpful Notes & Tips

• Avoiding cracks: To minimize cracks, bake until the edges are set and the center is only slightly jiggly. Cooling gradually helps (room temp first, then fridge).
• Temperature of the milk: Warm the milk so it’s not cold; adding cold milk to the egg mixture can cause an uneven bake or temperature shock.
• Egg-sugar mixture: Beat well until sugar dissolves somewhat, so custard is smooth.
• Crust care: If the crust edges brown too quickly, cover them with foil or a pie shield during baking.
• Storage: This pie stores well in the fridge. Keep covered. Best eaten within 2-3 days. Custard texture may soften a bit but still delicious.

Recipe Variations

• Richer custard: Substitute part or all of the milk with heavy cream for a more luxurious, creamy texture.
• Spice twist: Add a pinch of nutmeg or allspice along with cinnamon (or swap cinnamon for pumpkin pie spice) for a warmer holiday flavor.
• Vanilla bean version: Use a vanilla bean (scrape the seeds into the custard) instead of extract for a more intense vanilla aroma.
• Lighter version: Use low-fat milk, reduce sugar slightly, or use a pre-made lighter pie crust to cut down on prep and calories.

Serving Suggestions

• Serve chilled with a dollop of whipped cream and a dusting of cinnamon (or cocoa).
• Pair with fresh berries (strawberries, raspberries) to add brightness.
• A drizzle of caramel or a side of warm vanilla sauce complements the custard nicely.
• For a festive touch, top with a few crushed cinnamon sticks or cinnamon sugar on the crust edges.

Conclusion

I hope this Cinnamon-Vanilla Creamy Custard Pie becomes one of those desserts that means “home” for you—a little sweet, a little spiced, and filled with comfort. Whether you bake it for Christmas Eve, a cozy dinner with loved ones, or just a treat for yourself, enjoy every silky, cinnamon-kissed bite. Let it cool slowly, savor the aroma, and share with warmth. Happy baking!