Cinnamon-Vanilla Creamy Custard Pie

Ingredients:

– 1 unbaked 9-inch pie crust
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 4 large eggs
– 1 tablespoon cornstarch
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the milk and heavy cream and heat over medium heat until hot but not boiling.
3. In a large bowl, whisk together the sugar, eggs, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
4. Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
5. Pour the combined custard mixture through a fine-mesh sieve into the unbaked pie crust to remove any lumps.
6. Bake the pie for 45-50 minutes, or until the custard is just set and a knife inserted near the center comes out clean.
7. Allow the pie to cool completely on a wire rack before serving. Chill in the refrigerator for at least 2 hours for the best texture.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 320 kcal | Servings: 8 servings

Tips:
Use whole milk and heavy cream for the richest and creamiest custard texture.
Let the custard cool gradually to prevent cracking on the surface.