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Old Fashioned Creamy Egg Custard Pie with Cinnamon and Vanilla

A perfect slice of creamy custard pie with a golden, slightly browned top dusted with spice.
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Make this classic, old-fashioned egg custard pie for a comforting dessert. This recipe delivers a silky, smooth vanilla filling in a flaky crust, perfect for holidays or any family gathering.

Ingredients

Scale
  • 1 unbaked 9-inch flaky pie crust
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (plus extra for dusting)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate. Crimp the edges as desired.
  2. In a medium bowl, whisk together the sugar and salt.
  3. In a separate bowl, lightly beat the eggs. Whisk the sugar mixture into the eggs until combined.
  4. Slowly whisk in the whole milk and vanilla extract until the mixture is uniform. Do not over-whisk; you want to avoid incorporating too much air to prevent cracking.
  5. Pour the custard mixture carefully into the unbaked pie shell.
  6. Lightly dust the top of the liquid custard with the ground cinnamon. This helps create a nice color without disturbing the smooth filling.
  7. Bake for 45 to 55 minutes. The pie is done when the edges are set, and the center has only a slight jiggle when gently shaken.
  8. Remove the pie from the oven. Let it cool completely on a wire rack before slicing. Cooling slowly helps prevent cracks.
  9. Chill the pie for at least 4 hours before serving for the best, silkiest texture.

Notes

  • To achieve a crack-free top, bake the pie in the lower third of your oven and avoid opening the oven door during the first 30 minutes of baking.
  • For a richer flavor, substitute half the whole milk with heavy cream.
  • This recipe uses simple pantry staples, making it an easy homemade custard pie.

Nutrition

Find it online: https://yumdrizzle.com/old-fashioned-creamy-egg-custard-pie/