Ingredients
Scale
- 1 prepared pie crust (9-inch)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 large egg yolks
- Pinch of nutmeg, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Place the prepared pie crust in a 9-inch pie plate. Crimp the edges decoratively.
- In a medium saucepan, whisk together heavy cream, whole milk, granulated sugar, cornstarch, vanilla extract, cinnamon, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, for 1-2 minutes, until slightly thickened.
- Pour the custard filling into the prepared pie crust. Smooth the top with a spatula.
- Bake for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center. If the crust is browning too quickly, cover the edges with foil.
- Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving. Garnish with a pinch of nutmeg, if desired.
Notes
For a richer flavor, use vanilla bean paste instead of vanilla extract. Store leftover pie in the refrigerator for up to 3 days. You can also blind bake the pie crust for a crispier result.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg