Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour

1/2 cup cold unsalted butter, cubed

2-3 tablespoons ice water

For the Filling:

3 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 1/2 cups whole milk, warmed

1/4 teaspoon salt

For Topping (Optional):

Whipped cream

Ground cinnamon for dusting

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.

In a mixing bowl, combine flour and butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough comes together.

Roll out the dough on a lightly floured surface and press it into the pie dish. Trim and crimp the edges. Prick the bottom with a fork and pre-bake the crust for 10 minutes.

In a separate bowl, whisk together eggs, sugar, vanilla, cinnamon, and salt until well combined. Slowly add the warmed milk while whisking continuously.

Pour the custard mixture into the pre-baked crust. Bake for 40-50 minutes, or until the center is set and a knife inserted into the middle comes out clean.

Cool the pie at room temperature, then refrigerate for at least 2 hours before serving.

Top with whipped cream and a light dusting of cinnamon, if desired.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Cooling Time: 2 hours | Total Time: 3 hours 10 minutes

Kcal: 310 kcal | Servings: 8 slices