Cinnamon Vanilla Creamy Custard Pie

This comforting cinnamon-vanilla creamy custard pie brings together all the cozy bakery flavors you crave when a sweet tooth strikes. Each bite has a crisp spiced crust and a silky filling subtly rich with cinnamon and vanilla. It always disappears fast at family gatherings and is just as welcome at a weekend brunch as it is after a special dinner.

I fell in love with the gentle cinnamon in this pie the first time I made it for a holiday potluck and have since turned to this recipe again and again whenever I need a reliable dessert that everyone adores.

Ingredients

• Graham cracker crumbs or digestive biscuits: for the crust give a grounded honeyed crunch Opt for a fresh or crisp package for best results
• Granulated sugar: sweetens both the crust and filling Use superfine if you want a silky texture
• Ground cinnamon: provides warm spice Choose a fresh fragrant brand for max impact
• Unsalted butter: holds the crust together and enriches the custard Look for creamy unsalted sticks
• Whole milk: is the main liquid in the custard lending creaminess Use full-fat for the best texture
• Cornstarch: thickens the filling for sliceable structure Make sure it is lump free
• Large egg yolks: add richness and help set the custard Fresh eggs make for a smoother texture
• Pure vanilla extract: adds deep vanilla flavor Try to use real extract not imitation
• Pinch of salt: sharpens all the other flavors A clean sea salt is ideal
• Optional toppings: such as whipped cream caramel or candied pecans add extra flair and texture

Step-by-Step Instructions

Prepare the Crust:

Combine the graham cracker crumbs sugar and cinnamon in a mixing bowl then pour in the melted butter Stir well until the texture looks like wet sand Use your fingertips to press this firmly and evenly into a 9-inch pie dish building the mixture up the sides for a sturdy edge Place in a 350 degree F oven and bake for 8 to 10 minutes Remove and allow to fully cool before filling as a warm crust will melt the custard

Make the Custard:

In a medium saucepan whisk together sugar cornstarch cinnamon and salt until well combined In another bowl whisk the egg yolks with whole milk so no streaks remain Slowly pour this milk mixture into the saucepan while whisking continually to avoid lumps Move the pan to medium heat and cook stirring non-stop with a heatproof spatula or whisk Pay close attention as the mixture will slowly thicken usually after about eight to ten minutes When thick enough to coat the back of a spoon remove from heat Stir in the butter and vanilla until smooth and luxuriously silky

Assemble and Chill the Pie:

After ensuring your crust is completely cool pour the warm custard into it Smooth out the top with an offset spatula for a bakery finish Transfer to the refrigerator and chill for at least four hours or ideally overnight for the cleanest slices The pie will firm up as it cools

Serve and Top:

Just before serving adorn each slice with a puff of whipped cream and a dusting of cinnamon Add caramel drizzle or a sprinkle of crushed candied pecans for extra indulgence

Save

My favorite ingredient is the high-quality cinnamon because it quietly elevates the whole custard My family always fights for the last chilled slice especially when we top it with a touch more whipped cream

Storage Tips

Cover leftovers tightly and keep the pie refrigerated for up to three days The crust may soften slightly but flavors stay pronounced For best texture avoid freezing this custard pie as it may separate upon thawing

Ingredient Substitutions

If graham crackers or digestive biscuits are unavailable try shortbread cookies for a rich crust For a dairy-free pie swap the whole milk for creamy coconut milk and the butter for vegan baking sticks The flavor will shift but this pie is still delicious

Serving Suggestions

This pie makes a great addition to a brunch table served beside fresh berries or stone fruits In cooler seasons add spiced apple slices or serve with a hot cup of chai Everyone loves it as a special occasion dessert but it is easy enough for any weeknight

Cultural and Historical Context

Custard pies have been enjoyed in various cuisines for centuries with roots tracing back to both European and Middle Eastern cooking The addition of both cinnamon and vanilla channels nostalgic American bakery flavors making this pie feel familiar and fresh at the same time

Recipe FAQs

→ How do I prevent a soggy crust?

Ensure the crust is fully baked and cooled before adding the custard. This helps maintain a crisp base under the creamy filling.

→ Can I use a different type of biscuit for the crust?

Digestive biscuits are a great alternative to graham crackers, offering a similar crumbly texture and flavor.

→ How do I know when the custard has thickened enough?

The custard is ready when it coats the back of a spoon and holds a line drawn with your finger. This ensures it will set properly.

→ Is it necessary to chill the pie overnight?

At least 4 hours in the refrigerator is recommended, but chilling overnight allows the custard to fully set and flavors to develop.

→ What toppings pair well with this pie?

Whipped cream, a sprinkle of cinnamon, caramel drizzle, or crushed candied pecans add delicious finishing touches to each slice.

→ Can I make this pie in advance?

Yes, prepare the pie a day ahead and keep it refrigerated until ready to serve for optimal flavor and texture.