Cinnamon Vanilla Creamy Custard Pie (Printable Version)
Rich cinnamon-vanilla custard layered into a graham crust with creamy topping and a hint of spice.
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs or crushed digestive biscuits
02 -
50 g granulated sugar
03 -
0.5 tsp ground cinnamon
04 -
85 g unsalted butter, melted
→ Custard filling
05 -
600 ml whole milk
06 -
150 g granulated sugar
07 -
30 g cornstarch
08 -
4 large egg yolks
09 -
28 g unsalted butter
10 -
2 tsp pure vanilla extract
11 -
1 tsp ground cinnamon
12 -
Pinch of salt
→ Optional toppings
13 -
Whipped cream
14 -
Ground cinnamon, for dusting
15 -
Caramel drizzle or crushed candied pecans
# Steps To Follow:
01 -
Preheat the oven to 175°C. In a bowl, mix graham cracker crumbs, granulated sugar, and ground cinnamon. Add melted butter and stir until the mixture resembles damp sand. Press firmly and evenly into a 23-cm pie dish. Bake for 8 to 10 minutes. Allow to cool completely before filling.
02 -
In a saucepan, whisk together granulated sugar, cornstarch, ground cinnamon, and a pinch of salt. In a separate bowl, beat together egg yolks and whole milk until smooth. Gradually pour the milk mixture into the saucepan, whisking constantly to avoid lumps. Place over medium heat and stir continuously until the mixture thickens, about 8 to 10 minutes. Remove from heat. Stir in unsalted butter and vanilla extract until fully incorporated.
03 -
Pour the warm custard filling into the cooled crust. Use a spatula to spread evenly and smooth the surface. Refrigerate for a minimum of 4 hours, or overnight, until the filling is set.
04 -
Slice and serve each portion topped with whipped cream and a dusting of ground cinnamon. For added richness, finish with a drizzle of caramel or a sprinkle of crushed candied pecans.
# Notes and Tips:
01 -
Ensure the crust is completely cooled before adding the custard to prevent a soggy base.
02 -
Whisk constantly during custard cooking to achieve a silky texture and prevent curdling.