Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4-6 tablespoons ice water
For the Filling:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons vanilla extract)
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Let’s Bake: Step-by-Step Instructions
Making the Crust:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. It’s crucial to keep the butter cold – this is what gives you a flaky crust! If the butter starts to soften too much, pop the bowl into the freezer for a few minutes.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, or you’ll end up with a tough crust.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. You can use a fork to make a decorative edge, or pinch the dough between your fingers.
- Dock the bottom of the crust with a fork to prevent it from puffing up during baking.
- Pre-bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely. This step is important to prevent a soggy bottom crust.
Preparing the Cinnamon-Vanilla Custard Filling:
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, brown sugar, and salt. If using a vanilla bean, add the scraped seeds and the pod to the saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Remove from heat and remove the vanilla bean pod.
- In a separate bowl, whisk together the egg yolks and eggs until light and slightly thickened.
- Slowly temper the egg mixture by drizzling a small amount of the hot cream mixture into the eggs while whisking constantly. This prevents the eggs from scrambling. Continue adding the hot cream mixture gradually until the egg mixture is warmed.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir in the ground cinnamon, nutmeg (if using), and vanilla extract (if not using a vanilla bean).
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Be patient and keep stirring to prevent scorching. The custard is ready when you can run your finger across the back of the spoon and the line holds.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. This will remove any lumps and ensure a silky-smooth texture.
Putting It All Together:
- Pour the custard filling into the pre-baked pie crust.
- Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be set, but the center should have a slight wobble.
- Remove the pie from the oven and let it cool completely on a wire rack. As the pie cools, the filling will continue to set.
- Once cooled, refrigerate the pie for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
Tips for the Perfect Custard Pie
- Don’t overbake: Overbaking will result in a cracked and rubbery custard. The pie is done when the edges are set but the center still jiggles slightly.
- Prevent a soggy crust: Pre-baking the crust is crucial for preventing a soggy bottom. Also, make sure your crust is completely cooled before adding the filling.
- Use high-quality ingredients: The flavor of this pie is heavily dependent on the quality of the ingredients. Use fresh eggs, good-quality vanilla, and spices.
- Strain the custard: Straining the custard ensures a smooth and silky texture. Don’t skip this step!
- Be patient: Custard pies need time to cool and set. Don’t be tempted to cut into it too soon.
Variations and Delicious Twists
Want to jazz up your Cinnamon-Vanilla Custard Pie? Here are a few ideas:
- Add a chocolate swirl: Drizzle melted chocolate over the top of the filling before baking for a decadent twist.
- Top with fruit: Add a layer of fresh berries or sliced apples to the bottom of the crust before pouring in the custard.
- Make it a spice pie: Add a pinch of ground cloves, cardamom, or ginger to the filling for a more complex flavor profile.
- Bourbon Vanilla: A tablespoon of good quality bourbon can be added to the custard mix for an adult version.
Serving Suggestions
This Cinnamon-Vanilla Custard Pie is delicious on its own, but here are a few serving suggestions to take it to the next level:
- Whipped cream: Serve with a dollop of freshly whipped cream for a classic touch.
- Ice cream: A scoop of vanilla ice cream or cinnamon ice cream is a perfect complement to the warm spices in the pie.
- Caramel sauce: Drizzle with caramel sauce for an extra touch of sweetness.
- Dusting: A simple dusting of cinnamon or cocoa powder elevates the look and taste.
Troubleshooting Your Custard Pie
Even the best bakers encounter challenges! Here are solutions to common custard pie problems:
- Cracked filling: This usually happens due to overbaking. To prevent it, keep a close eye on the pie and remove it from the oven when the center is still slightly jiggly.
- Soggy crust: Pre-baking the crust and using a cold dough are essential for preventing a soggy bottom.
- Lumpy filling: Straining the custard will remove any lumps. Also, be sure to temper the eggs properly to prevent them from scrambling.
- Pie won’t set: Be sure you are using correct measurements. Also, sometimes the pie needs extra time in the refrigerator to set completely.
More Baking Adventures Await!
If you loved this Cinnamon-Vanilla Custard Pie, you might also enjoy these other delicious treats! For a festive cocktail, try a Spiced Christmas Margarita. And if you love cinnamon, you’ll definitely want to check out my Cinnamon Roll Cookies. If you want something festive, you can bake a Christmas Eggnog Bread. You can also try the Christmas Eggnog Bread or Christmas Eggnog Bread recipe. Finally, for a quick and fun snack, try Christmas Puppy Chow.
A Final Slice of Advice
Making a Cinnamon-Vanilla Custard Pie might seem a little intimidating at first, but with a little patience and attention to detail, you can create a truly stunning dessert. Remember to use high-quality ingredients, don’t overbake, and let the pie cool completely before serving. Trust yourself, enjoy the process, and get ready to savor every creamy, cinnamon-y bite!
Why is it important to pre-bake the crust for this Cinnamon-Vanilla Custard Pie?
Pre-baking the crust is crucial to prevent a soggy bottom. It ensures the crust is partially cooked and can withstand the moisture from the custard filling.
How do I know when the Cinnamon-Vanilla Custard Pie is done baking?
The pie is done when the edges are set, but the center is still slightly jiggly. Overbaking will result in a cracked and rubbery custard.
What can I do to prevent a lumpy custard filling?
To prevent a lumpy filling, strain the custard through a fine-mesh sieve after cooking. Also, make sure to temper the eggs properly by slowly adding the hot cream mixture to the eggs while whisking constantly to prevent them from scrambling.
Can I add other flavors to this Cinnamon-Vanilla Custard Pie?
Yes, you can add variations such as a chocolate swirl, fruit toppings, other spices like cloves or cardamom, or even a tablespoon of bourbon for an adult version.
Amazing Cinnamon-Vanilla Custard Pie
This Cinnamon-Vanilla Custard Pie recipe delivers a comforting and subtly sophisticated dessert. With its creamy, dreamy filling infused with warm spices, this pie is sure to become a new go-to for instant bliss. Enjoy the perfect balance of cinnamon and vanilla in every bite.
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Keep the butter cold.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Dock the bottom of the crust with a fork to prevent it from puffing up during baking.
- Pre-bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely.
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, brown sugar, and salt. If using a vanilla bean, add the scraped seeds and the pod to the saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Remove from heat and remove the vanilla bean pod.
- In a separate bowl, whisk together the egg yolks and eggs until light and slightly thickened.
- Slowly temper the egg mixture by drizzling a small amount of the hot cream mixture into the eggs while whisking constantly. This prevents the eggs from scrambling. Continue adding the hot cream mixture gradually until the egg mixture is warmed.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir in the ground cinnamon, nutmeg (if using), and vanilla extract (if not using a vanilla bean).
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Be patient and keep stirring to prevent scorching. The custard is ready when you can run your finger across the back of the spoon and the line holds.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. This will remove any lumps and ensure a silky-smooth texture.
- Pour the custard filling into the pre-baked pie crust.
- Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be set, but the center should have a slight wobble.
- Remove the pie from the oven and let it cool completely on a wire rack. As the pie cools, the filling will continue to set.
- Once cooled, refrigerate the pie for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
Notes
Don’t overbake: Overbaking will result in a cracked and rubbery custard. The pie is done when the edges are set but the center still jiggles slightly. Pre-baking the crust is crucial for preventing a soggy bottom. Use high-quality ingredients for the best flavor. Straining the custard ensures a smooth and silky texture. Let the pie cool and set completely before serving. To add a chocolate swirl, drizzle melted chocolate over the top of the filling before baking. Top with fruit by adding a layer of fresh berries or sliced apples to the bottom of the crust before pouring in the custard. Add a pinch of ground cloves, cardamom, or ginger to the filling for a more complex flavor profile. A tablespoon of good quality bourbon can be added to the custard mix for an adult version.
