Ingredients
Scale
- 1 pre-baked pie crust
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- A pinch of salt
- Optional toppings: whipped cream, cinnamon dusting, or caramel drizzle
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Place the pre-baked pie crust on a baking sheet.
- Mix Dry Ingredients: In a medium bowl, combine sugar, cornstarch, cinnamon, and salt. Whisk thoroughly for even distribution.
- Beat Eggs: In a large bowl, lightly beat the eggs. Gradually add the dry mixture, whisking constantly to prevent lumps.
- Heat Milk: Warm the milk in a small saucepan over medium heat until steaming. Avoid boiling. Slowly add it to the egg mixture while whisking continuously.
- Add Vanilla: Stir in vanilla extract gently to enhance flavor without overpowering the custard.
- Pour into Crust: Pour the custard carefully into the pre-baked pie crust, spreading evenly.
- Bake: Bake for 40–45 minutes. The edges should be firm, and the center slightly wobbly.
- Cool: Allow the pie to cool at room temperature for 1 hour. Then refrigerate for at least 2 hours before serving.
- Optional Toppings: Just before serving, add whipped cream, a cinnamon dusting, or a light caramel drizzle.
Notes
For added flavor, sprinkle a tiny pinch of nutmeg or pumpkin spice into the custard.
Ensure slow tempering of eggs with warm milk to avoid curdling.
This pie pairs beautifully with fresh fruits or a light sauce for extra presentation appeal.
- Prep Time: 15
- Cook Time: 45