Christmas Eve Cinnamon Vanilla Pie (Print Version)
# Ingredients:
→ Pie crust
01 -
160 g all-purpose flour
02 -
1/2 teaspoon salt
03 -
115 g unsalted butter, cold and cubed
04 -
3–4 tablespoons ice water
→ Custard filling
05 -
600 ml whole milk
06 -
120 ml heavy cream
07 -
3 large eggs
08 -
100 g granulated sugar
09 -
50 g light brown sugar
10 -
1 teaspoon vanilla extract
11 -
1/2 teaspoon ground cinnamon
12 -
1/4 teaspoon ground nutmeg, optional
13 -
Pinch of salt
→ Topping (optional)
14 -
Cinnamon sugar
15 -
Whipped cream
# Instructions:
01 -
In a mixing bowl, whisk together the all-purpose flour and salt.
02 -
Incorporate the cold cubed butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough forms.
03 -
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
04 -
Preheat oven to 190°C. Roll out the chilled dough on a lightly floured surface to fit a 23 cm pie pan. Transfer to the pan, trim excess, and crimp the edges as desired.
05 -
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment; bake for an additional 5 minutes. Allow to cool.
06 -
In a medium saucepan over medium heat, gently heat the whole milk and heavy cream until warm but not boiling.
07 -
In a separate mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg if using, and a pinch of salt.
08 -
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper and prevent curdling.
09 -
Pour the custard filling into the pre-baked pie crust. Smooth the surface if necessary.
10 -
Transfer the assembled pie to the oven. Bake at 165°C for 40 to 50 minutes, or until the custard is set at the edges but the center remains slightly jiggly.
11 -
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
12 -
Prior to serving, dust the top with cinnamon sugar or garnish with whipped cream if desired.
# Notes:
01 -
A premade pie crust can be substituted for convenience.
02 -
Avoid overbaking to maintain a creamy custard texture.
03 -
Leftovers can be stored covered in the refrigerator for up to three days.