How to Make Festive Cinnamon-Vanilla Custard Pie: A Creamy Holiday Delight
1-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate and prick the bottom with a fork. Blind bake the crust for 12-15 minutes until lightly golden. Remove and let cool slightly.
2-In a medium saucepan, combine the whole: In a medium saucepan, combine the whole milk and heavy cream. Warm the mixture over medium heat until it just begins to simmer, then remove from heat.
3-In a separate bowl, whisk together the: In a separate bowl, whisk together the eggs, sugar, cornstarch, salt, ground cinnamon, and vanilla extract until smooth and slightly thickened.
4-Slowly pour the warm milk and cream: Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
5-Return the combined custard to the saucepan: Return the combined custard to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the softened butter until melted and incorporated.
6-Pour the custard filling into the pre-baked: Pour the custard filling into the pre-baked pie crust and smooth the top. Sprinkle lightly with ground nutmeg if using.
7-Bake the filled pie at 350°F for: Bake the filled pie at 350°F for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
8-Remove the pie from the oven and: Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and chill.
9-Serve slices chilled or at room temperature,: Serve slices chilled or at room temperature, garnished with a sprinkle of cinnamon or whipped cream if desired.