Description
A classic custard pie featuring a smooth, rich vanilla-infused filling nestled in a golden, flaky crust. It is generously topped with a swirl of light whipped cream and a delicate dusting of cinnamon, offering a comforting balance of sweet and spice. This dessert provides a creamy texture with a delicate aroma, perfect for a festive occasion.
Ingredients
Scale
- **For the Pie Crust:**
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cubed
- ¼ cup ice water (or more, as needed)
- **For the Custard Filling:**
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- **For the Whipped Topping:**
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon, for dusting
Instructions
- **Prepare the Pie Crust:**
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired.
- Prick the bottom of the crust with a fork several times. Line the crust with parchment paper and fill with pie weights or dried beans.
- Preheat oven to 375°F (190°C). Bake the crust for 15 minutes. Remove the parchment paper and pie weights, then bake for another 5-7 minutes, or until lightly golden. Let cool completely.
- **Prepare the Custard Filling:**
- In a medium saucepan, combine the milk, heavy cream, and half of the granulated sugar. Heat over medium heat until simmering, stirring occasionally. Do not boil.
- In a separate bowl, whisk together the remaining granulated sugar, cornstarch, egg yolks, and ground cinnamon until smooth.
- Slowly temper the egg yolk mixture by gradually whisking about half of the hot milk mixture into it. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens significantly and coats the back of a spoon, about 5-8 minutes. Do not boil.
- Remove from heat and stir in the butter and vanilla extract until fully incorporated and smooth.
- Pour the warm custard into the cooled, pre-baked pie crust.
- Cover the surface of the custard directly with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- **Prepare the Whipped Topping and Serve:**
- In a cold bowl, using an electric mixer, beat the very cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
- Remove the plastic wrap from the chilled pie.
- Pipe or spread the whipped cream over the top of the custard pie.
- Lightly dust with ground cinnamon before serving.
Notes
Ensure all pie crust ingredients are very cold for a flaky crust.
Blind baking the crust is essential to prevent a soggy bottom.
Temper the egg yolks slowly to avoid scrambling them in the hot milk.
Stir the custard constantly while cooking to prevent scorching and ensure even thickening.
Chill the pie completely for the best texture and to allow the custard to fully set.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Fat: 25g
- Carbohydrates: 45g
- Protein: 7g