Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair
Instructions
- Preheat your oven to 375°F (190°C). Roll out your crust and place it in a 9-inch pie dish. Line it with parchment paper, fill it with baking weights, and bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Let it cool slightly.
- In a saucepan, heat the milk and cream with cinnamon and vanilla until it starts steaming (do not boil). Steep if using a cinnamon stick or vanilla bean for 10 minutes before removing.
- In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for a smooth custard.
- Lower the oven temperature to 325°F (160°C). Pour the custard into the pie crust. Bake for 35-40 minutes, until the edges are set and the center jiggles slightly.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
Serve cold or warmed with a dollop of whipped cream or a sprinkle of nutmeg on top. Can be stored in the refrigerator for 3-4 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg