Christmas Eve Cinnamon Vanilla Custard Pie

Описание: Recipe: Christmas Eve Cinnamon-Vanilla Custard Pie
Ingredients:
For the Pie Crust:
1 (9-inch) unbaked pie crust (store-bought or homemade), preferably deep-dish
For the Cinnamon-Vanilla Custard Filling:
4 large eggs
½ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
2 ½ cups whole milk
1 teaspoon vanilla extract
For Garnish (Optional):
Whipped cream for topping
Additional ground cinnamon or nutmeg for dusting
Instructions:
Prepare Pie Crust: Preheat oven to 400°F (200°C). If using a homemade crust, prepare it and fit it into a 9-inch pie plate. Flute the edges as desired. Blind bake the crust for 12-15 minutes, or until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 325°F (160°C).
Whisk Dry Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a separate bowl, whisk the eggs lightly. Gradually whisk the milk into the eggs. Stir in the vanilla extract.
Combine Custard: Slowly pour the wet mixture into the dry ingredients, whisking constantly until smooth and well combined.
Bake the Pie: Pour the custard filling into the pre-baked pie crust.
Carefully place the pie into the preheated 325°F (160°C) oven.
Bake for 50-60 minutes, or until the edges are set and the center is mostly firm with a slight jiggle (it will continue to set as it cools).
Cool and Chill: Let the pie cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set.
Garnish and Serve: Just before serving, top each slice with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg.
⏰ Prep Time: 20 minutes
⏱️ Cook Time: 1 hour 15 minutes (including blind bake and main bake)
⏳ Total Time: 1 hour 35 minutes (+ 4 hours chilling)
🍜 Kcal: 380-550 kcal per serving (approximate)
🍽️ Servings: 8 servings