The crust is blind-baked at 375°F first, 12 minutes with weights and 5 without, so the base stays crisp under a liquid filling.
The custard of eggs, yolks, milk, cream, vanilla and half the cinnamon goes into the warm shell, the rest of the cinnamon is dusted on top, and it bakes low at 325°F.
Ingredient Notes
- Ground cinnamon
- One teaspoon, half in the custard and half dusted over the top.
- Eggs
- Three whole eggs and two yolks.
- Whipped cream
- One cup, for serving.
How to Make It
Crust fitted
Heat oven to 375°F. Fit the unbaked pie crust into a 9-inch pie plate and crimp the edge.
Blind-baked
Line the crust with parchment and pie weights; blind-bake 12 minutes. Remove weights and bake 5 minutes more. Reduce oven to 325°F.
Custard whisked
Whisk large eggs, egg yolks, granulated sugar, whole milk, heavy cream, vanilla extract, 1/2 teaspoon ground cinnamon, and fine salt.
Filled and dusted
Pour the custard into the warm crust and dust the remaining 1/2 teaspoon ground cinnamon over the top.
Baked to a wobble
Bake 35 to 40 minutes, until the edges are set and the center reaches about 170°F with a slight wobble.
Chilled and served
Cool completely, refrigerate at least 2 hours, and serve with whipped cream.
Two Temperatures, Three Checks
The oven drops from 375°F to 325°F halfway.
After blind-baking
The crust is dry and lightly coloured.
A set shell holds the liquid custard.
Custard in the oven
Edges set and center about 170°F with a slight wobble.
An egg custard must set through.
Before slicing
Chilled at least 2 hours.
Cold custard cuts cleanly.
Success Tips
- Pull the pie when the center still wobbles slightly; it firms as it cools.
- Pour the custard in with the pie plate already on the oven rack.
- Cover the crust edge with foil if it browns before the center sets.
Why This Recipe Works
- Blind-baking keeps the base from turning soggy.
- Pouring into a warm crust helps the bottom set.
- A low oven sets the custard gently without cracking.
- Chilling for 2 hours lets the slices cut cleanly.
Storage and Reheating
Refrigerate
Refrigerate covered up to 4 days.
Serving Ideas
Serve chilled slices with a spoonful of whipped cream and a pinch of cinnamon.
Frequently Asked Questions
How do I know the custard is set?
The edges are set, the center has a slight wobble and reads about 170°F.
Does it need to be refrigerated?
Yes, once cool; keep it covered for up to 4 days.
