Absolutely! Here’s your complete, beautifully crafted breakdown for the Cinnamon Vanilla Creamy Custard Pie — ideal for recipe blogs, social posts, reels, or any format where you want to give your readers the full experience. ✨🥧
—
🥧
A silky, warmly spiced dessert with a delicate vanilla aroma and buttery homemade crust.
📌 The full recipe is below—save it, share it, bake it!
—
Introduction
This Cinnamon Vanilla Creamy Custard Pie is the kind of dessert that comforts your soul with every bite. A perfectly flaky crust holds a velvety smooth custard filling infused with real vanilla and a gentle touch of cinnamon. It’s the balance of homey warmth and elegant simplicity that makes it unforgettable.
Whether served chilled on a summer evening or slightly warm by a cozy fireplace, this pie is timeless.
—
Origin and Cultural Significance
Custard-based desserts have roots in both European and Middle Eastern cuisines, dating back centuries. The French have their flans and crème brûlées, while American kitchens embraced custard pies as staples in Southern cooking.
Adding cinnamon and vanilla gives this classic pie a comforting, aromatic twist that’s especially popular in fall and holiday baking, though it’s delicious year-round. It’s a beautiful blend of Old World tradition and familiar warmth.
—
Ingredients Quantity (Yields one 9-inch pie, 6–8 servings)
🥧 For the Pie Crust
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 the Custard Filling
2 cups (480 ml) whole milk or half-and-half
3 large eggs
¾ cup (150 g) sugar
2 tbsp cornstarch (for added creaminess & stability)
1 tsp pure vanilla extract or 1 vanilla bean, scraped
1 tsp ground cinnamon
Pinch of salt
Freshly grated nutmeg (optional, for topping)
—
Optional Additions
🍊 Add a teaspoon of orange zest for brightness
🌰 Use brown sugar instead of white for deeper caramel flavor
🧁 Top with whipped cream or a dusting of powdered sugar before serving
🌿 Garnish with mint leaves for a fresh, elegant touch
🥥 For variation, substitute ½ cup of the milk with coconut milk
—
Tips for Success
✅ Use cold butter and minimal water for a tender, flaky crust
✅ Temper the eggs properly by slowly whisking in warm milk
✅ Don’t boil the custard — cook on low and stir constantly
✅ The center should still wobble slightly when baking is done—it’ll firm up as it cools
✅ Chill the pie at least 2 hours for clean slices and optimal flavor
—
Instructions
1️⃣ Make the Crust
1. In a bowl, mix flour and salt.
2. Cut in the cold butter using a pastry cutter or your fingertips until it resembles coarse crumbs.
3. Add ice water gradually, stirring until the dough just comes together.
4. Form into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out and fit into a 9-inch pie dish. Trim and crimp edges.
6. Blind bake at 375°F (190°C):
Line crust with parchment, fill with pie weights or dry beans.
Bake 12 minutes, remove weights, bake 5 more until edges are golden.
2️⃣ Make the Custard Filling
1. Warm milk in a saucepan until just hot (not boiling).
2. In a separate bowl, whisk eggs, sugar, cornstarch, cinnamon, vanilla, and salt.
3. Slowly pour the warm milk into the egg mixture, whisking constantly to temper.
4. Return mixture to the saucepan.
5. Cook over low heat, stirring, until slightly thickened (coats the back of a spoon).
3️⃣ Assemble and Bake
1. Pour warm custard into the pre-baked crust.
2. Bake at 325°F (160°C) for 35–40 minutes or until the edges are set but the center jiggles slightly.
3. Cool completely, then chill for at least 2 hours before slicing.
4. Top with grated nutmeg or whipped cream if desired.
—
Description
This pie is smooth, delicate, and bursting with cozy vanilla-cinnamon notes. The custard is creamy and gently spiced, while the buttery crust adds the perfect bite. It’s the kind of dessert you serve when you want to impress but also bring comfort to the table.
Not too sweet, not too heavy—just right. 🍂
—
Nutritional Information (Approx. per slice, based on 8 servings)
Calories: ~310 kcal
Protein: 5g
Carbohydrates: 33g
Sugars: 20g
Fat: 17g
Saturated Fat: 10g
Fiber: 1g
(Values will vary based on ingredients/substitutions)
—
Conclusion
If you’re looking for a pie that’s simple yet elegant, rich yet balanced, this Cinnamon Vanilla Creamy Custard Pie is it. It’s a love letter to old-fashioned desserts—with just the right modern touch.
—
Recommendation
🍽️ Perfect for holidays, dinner parties, or cozy nights in
🍷 Pair with a cup of black coffee, hot tea, or a glass of dessert wine
🥧 Keep chilled and enjoy over 2–3 days (if it lasts that long!)
—
Embracing Healthful Indulgence
This pie may feel indulgent, but it’s made with real, whole ingredients—milk, eggs, warm spices, and fresh-baked crust. It nourishes not just your body, but your spirit, reminding us that balance means treating yourself with intention.
So go ahead—slice it up, share it (or not), and savor every creamy, spiced bite. 💛
—
Would you like this version formatted for printing, turned into a blog post, or made social-media ready? Just let me know!
