Ingredients:
For the
Crust:
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Pastry
Milk
Cream
Custard Pie
sugar
Creamy
Vanilla
pastry
Sugar
eggs
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
2–3 tablespoons ice water
For the Filling:
3 large eggs
3/4 cup granulated
sugar
1 teaspoon
vanilla extract
1/2 teaspoon ground cinnamon
2 1/2 cups whole milk, warmed
1/4 teaspoon salt
For the Topping (Optional):
Measuring Spoon Set
Whipped cream
Ground cinnamon for dusting
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
Prepare the crust:
In a mixing bowl, combine the flour and butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add the ice water and mix until the dough comes together.
Shape and pre-bake the crust:
Roll out the dough on a lightly floured surface and press it into the pie dish. Trim and crimp the edges as desired. Prick the bottom with a fork and pre-bake the crust for 10 minutes.
Make the custard filling:
In a separate bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and salt until well combined. Slowly pour in the warmed milk while whisking continuously.
Assemble and bake:
Pour the custard mixture into the pre-baked crust. Bake for 40–50 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Cool and chill:
Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.
Serve:
Top with whipped cream and a light dusting of cinnamon if desired.
Recipe Notes:
For a richer flavor, replace part of the milk with half-and-half or light cream.
You can use a store-bought pie crust for convenience.
The pie can be made a day ahead and stored in the refrigerator until ready to serve.
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 8 slices
Calories: 310 kcal per serving
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