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Gallery Cinnamon Custard Pie Recipe Summary Servings: 10 Yield: Makes one 9-inch pie

Ingredients Ingredient Checklist 1 medium disk Pate Brisee for Plum Crumb Pie All-purpose flour, for surface 2 cups heavy cream 2 cups milk 1 vanilla bean, split and scraped, pod reserved 2 whole cinnamon sticks 1/8 teaspoon ground cinnamon, plus more for dusting 12 large egg yolks, room temperature 1/2 cup sugar 2 teaspoons arrowroot or cornstarch

Gallery Cinnamon Custard Pie

Recipe Summary Servings: 10 Yield: Makes one 9-inch pie

Cinnamon Custard Pie

Cinnamon Custard Pie

Cinnamon Custard Pie

Recipe Summary Servings: 10 Yield: Makes one 9-inch pie

Recipe Summary

Servings: 10 Yield: Makes one 9-inch pie

Servings: 10

Yield: Makes one 9-inch pie

10

Makes one 9-inch pie

Ingredients

Ingredients

  • 1 medium disk Pate Brisee for Plum Crumb Pie All-purpose flour, for surface 2 cups heavy cream 2 cups milk 1 vanilla bean, split and scraped, pod reserved 2 whole cinnamon sticks 1/8 teaspoon ground cinnamon, plus more for dusting 12 large egg yolks, room temperature 1/2 cup sugar 2 teaspoons arrowroot or cornstarch

Directions

Preheat oven to 350 degrees. Turn out pate brisee onto a lightly floured surface. Roll dough to a 1/8-inch thickness. Transfer and press dough to a 9-inch fluted pie dish, or fit dough into a regular pie dish, and flute edges. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until crust is golden, about 15 minutes more. Transfer dish to a wire rack, and let cool completely.

Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a gentle simmer in a medium saucepan over medium heat. Remove from heat, cover, and let steep for 20 minutes. Remove vanilla pod and cinnamon sticks; discard.

Whisk together yolks and sugar with a mixer on medium speed until pale and thick, about 2 minutes. Add hot cream mixture and arrowroot, and whisk until mixture is smooth. Pour through a fine sieve into cooled piecrust. Skim any foam from surface of filling. Bake until pie is just set but center is still slightly wobbly, about 50 minutes. Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight. Lightly dust top of pie with ground cinnamon.

Reviews (3)

 Add Rating & Review     42 Ratings   5 star values:        7    4 star values:        16    3 star values:        10    2 star values:        7    1 star values:        2

Reviews (3)

Add Rating & Review     42 Ratings   5 star values:        7    4 star values:        16    3 star values:        10    2 star values:        7    1 star values:        2

Add Rating & Review

42 Ratings 5 star values: 7 4 star values: 16 3 star values: 10 2 star values: 7 1 star values: 2

42 Ratings 5 star values: 7 4 star values: 16 3 star values: 10 2 star values: 7 1 star values: 2

42 Ratings 5 star values: 7 4 star values: 16 3 star values: 10 2 star values: 7 1 star values: 2

  • 5 star values: 7 4 star values: 16 3 star values: 10 2 star values: 7 1 star values: 2

    Martha Stewart Member     Rating: Unrated       11/29/2013   I made this pie twice and both times it's come out great.  

Martha Stewart Member     Rating: Unrated       11/25/2011   I had to respond to the first review of this pie because my sister and I went back and forth deciding whether or not to give this recipe a try based on the review that it was wrong. We decided to give it a try anyway and followed the recipe exactly. We ended up with a perfect pie for thanksgiving. The taste was great and the texture was wonderful. My sister and I are glad we decided to trust ourselves and the recipe and ignored the review that it was wrong. Enjoy. We definitely will again.  

Martha Stewart Member     Rating: Unrated       12/25/2010   This recipe is WRONG! It calls for 2 cups of milk and 2 cups of heavy cream, when it actually requires only 2 cups of cream--Not both!! I spent a good amount of money on this... $8 on a vanilla bean, $4 on a dozen eggs, not to mention over an hour of prep with the pate brisee and other steps. What a disappointment when I discovered that the liquid didn't fit into the pie crust. Ugh!!! Don't make the same mistake. It's 10PM and I'm now without a dessert for Christmas dinner tomorrow.

    Martha Stewart Member

    Rating: Unrated 11/29/2013

I made this pie twice and both times it’s come out great.

Rating: Unrated

Rating: Unrated 11/25/2011

I had to respond to the first review of this pie because my sister and I went back and forth deciding whether or not to give this recipe a try based on the review that it was wrong. We decided to give it a try anyway and followed the recipe exactly. We ended up with a perfect pie for thanksgiving. The taste was great and the texture was wonderful. My sister and I are glad we decided to trust ourselves and the recipe and ignored the review that it was wrong. Enjoy. We definitely will again.

Rating: Unrated 12/25/2010

This recipe is WRONG! It calls for 2 cups of milk and 2 cups of heavy cream, when it actually requires only 2 cups of cream–Not both!! I spent a good amount of money on this… $8 on a vanilla bean, $4 on a dozen eggs, not to mention over an hour of prep with the pate brisee and other steps. What a disappointment when I discovered that the liquid didn’t fit into the pie crust. Ugh!!! Don’t make the same mistake. It’s 10PM and I’m now without a dessert for Christmas dinner tomorrow.

All Reviews for Cinnamon Custard Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cinnamon Custard Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest