Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair
Instructions
- Preheat oven to 375°F (190°C). Roll out crust and place in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes.
- Remove weights and parchment, then bake another 5 minutes until lightly golden. Cool slightly.
- In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove.
- In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
- Lower oven to 325°F (160°C). Pour custard into pie crust. Bake for 35–40 minutes until edges are set but the center still jiggles slightly.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
Use room temperature eggs for better emulsification. For a glossy finish, strain the custard through a fine-mesh sieve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg