Name: Cinnamon Vanilla Creamy Custard Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 1/4 cups (160 g) all-purpose flour; 1/2 tsp salt; 1/2 cup (115 g) cold unsalted butter, cubed; 3–4 tbsp ice water; 1 cup (200 g) granulated sugar; 4 large eggs; 2 cups (480 ml) whole milk; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; Pinch of nutmeg (optional)

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This cinnamon vanilla creamy custard pie is smooth, rich, and comforting. The buttery crust holds a silky custard filling infused with warm cinnamon and fragrant vanilla, making every bite taste like a cozy hug from the oven.

Cinnamon Vanilla Creamy Custard Pie

Why You’ll Love This Recipe

I love how this pie combines the simplicity of a classic custard with the depth of cinnamon and vanilla. The flavors balance sweetness with warmth, making it perfect for holidays or just when I want something nostalgic and indulgent. I also like how versatile it is—it can be served chilled for a refreshing treat or slightly warm for extra comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¼ cups (160 g) all-purpose flour
½ tsp salt
½ cup (115 g) cold unsalted butter, cubed
3–4 tbsp ice water (for pie crust)
1 cup (200 g) granulated sugar
4 large eggs
2 cups (480 ml) whole milk
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of nutmeg (optional)

Directions

I start by preparing the crust. In a bowl, I mix flour and salt, then cut in the cold butter until the mixture looks like coarse crumbs.
I slowly add ice water, one tablespoon at a time, until the dough holds together. I form it into a disc, wrap it, and chill for at least 30 minutes.
I roll out the dough on a floured surface and fit it into a 9-inch pie pan. I trim the edges and prick the base with a fork. I pre-bake at 375°F (190°C) for about 15 minutes.
For the filling, I whisk sugar and eggs until smooth. Then I add milk, vanilla, cinnamon, and nutmeg.
I pour the custard mixture into the pre-baked crust.
I bake at 350°F (175°C) for 40–45 minutes, or until the custard is set but slightly wobbly in the center.
I let the pie cool completely before serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 55–60 minutes
Total time: About 1 hour 50 minutes

Variations

I sometimes swap part of the milk for heavy cream to make the custard richer.
For a spiced version, I add a little cardamom or cloves.
I like topping it with whipped cream or caramel sauce for extra indulgence.
A graham cracker crust can be used instead of a traditional pie crust for a different flavor.

Storage/Reheating

I keep the pie in the refrigerator, covered, for up to 4 days. I don’t recommend freezing custard pies, as the texture can separate. If I want to serve it warm, I gently reheat individual slices in the microwave for about 15–20 seconds.

FAQs

Can I make the crust ahead of time?

Yes, I often prepare the crust a day in advance and keep it chilled until I’m ready to bake.

How do I know when the custard is done baking?

I check by gently shaking the pie—if the edges are set and the center has a slight jiggle, it’s ready.

Can I use skim or low-fat milk?

I prefer whole milk for creaminess, but low-fat milk will work, though the custard may be less rich.

Can I serve this pie warm?

Yes, I sometimes serve it slightly warm, but it sets better if cooled completely first.

What toppings go well with this custard pie?

I like a dusting of cinnamon sugar, whipped cream, or even fresh berries for a fresh contrast.

Conclusion

This cinnamon vanilla creamy custard pie is a dessert I keep coming back to. The flaky crust, silky filling, and warm spice flavors make it a treat that feels both comforting and elegant. Whether I serve it for a holiday gathering or as a simple family dessert, it always brings smiles to the table.