Ingredients
- 1 blind-baked 9-inch pie crust, cooled
- 3 large eggs + 2 yolks
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 tsp ground cinnamon
- 1½ tsp vanilla extract
- ¼ tsp fine sea salt
- 2 Tbsp (28 g) unsalted butter, melted and cooled
- 1–2 tsp cinnamon-sugar, for topping
Equipment
- 9-inch pie pan
- mixing bowls
- whisk
- fine mesh strainer
- Sheet pan
Method
- Preheat oven to 350°F (177°C). Place the cooled blind-baked crust on a sheet pan for easy handling.
- Whisk eggs, yolks, brown sugar, and granulated sugar together until smooth and slightly frothy.
- Whisk in heavy cream, milk, cinnamon, vanilla, salt, and melted butter until fully combined.
- Strain the custard into the cooled crust to remove bubbles or stray egg bits. Tap the pan gently to release air.
- Bake 32–40 minutes, until edges are set and the center has a slight wobble. Sprinkle cinnamon-sugar over the hot pie.
- Cool 1 hour at room temperature, then chill 4–8 hours for clean slices.
Nutrition
Calories: 330kcalCarbohydrates: 33gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 210mgPotassium: 120mgSugar: 24gVitamin A: 700IUCalcium: 80mgIron: 1mg
Notes
Mini Tarts: Bake 18–22 minutes for individual portions.
All-Milk Option: Use 2 cups milk instead of cream + milk for a lighter set; add 3–5 minutes bake time.
Caramel Swirl: Swirl in 2 tablespoons warm caramel before baking for a richer flavor.
Serve With: No-Bake Mint Oreo Dessert or Pumpkin Chocolate Chip Muffins.
All-Milk Option: Use 2 cups milk instead of cream + milk for a lighter set; add 3–5 minutes bake time.
Caramel Swirl: Swirl in 2 tablespoons warm caramel before baking for a richer flavor.
Serve With: No-Bake Mint Oreo Dessert or Pumpkin Chocolate Chip Muffins.
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