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The Creamiest Homemade Custard Pie You’ll Ever Bake

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This classic dessert features a rich, velvety custard filling infused with warm vanilla and a hint of cinnamon, all nestled within a golden, flaky pie crust. Baked to perfection, this pie offers a comforting and smooth texture, beautifully complemented by a delicate dusting of spice on top. Each slice delivers a harmonious balance of sweet and aromatic notes, making it a delightful treat.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus more for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). If using a homemade crust, blind bake it according to recipe instructions until lightly golden, then let cool. If using a store-bought crust, follow package directions for pre-baking if necessary, or simply place it in the oven.
  2. In a large bowl, whisk together the eggs, granulated sugar, and salt until well combined and slightly frothy.
  3. In a separate saucepan, gently heat the whole milk over medium heat until it is warm but not boiling. Do not scald the milk.
  4. Slowly temper the warm milk into the egg mixture by gradually pouring a small stream of milk into the eggs while continuously whisking. This prevents the eggs from scrambling. Once about half the milk is incorporated, pour the entire egg mixture back into the saucepan with the remaining milk.
  5. Stir in the vanilla extract and 1/2 teaspoon of ground cinnamon.
  6. Pour the custard mixture into the prepared pie crust.
  7. Carefully transfer the pie to the preheated oven. Bake for 40-50 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
  8. Remove the pie from the oven and let it cool completely on a wire rack.
  9. Once cooled, refrigerate the pie for at least 3-4 hours, or preferably overnight, to allow the custard to fully set.
  10. Before serving, dust the top generously with additional ground cinnamon.

Notes

To prevent the crust from becoming soggy, ensure it is properly blind-baked and cooled before adding the filling.

For a perfectly smooth custard, strain the mixture through a fine-mesh sieve before pouring it into the pie crust.

Avoid overbaking the custard, as this can lead to a rubbery texture or cracks on the surface.

Chilling the pie thoroughly is crucial for the custard to set properly and achieve its ideal texture.

Nutrition

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