Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
2-3 tablespoons ice water
For the Filling:
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 1/2 cups whole milk, warmed
1/4 teaspoon salt
For Topping (Optional):
Whipped cream
Ground cinnamon for dusting
Directions:
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
In a mixing bowl, combine flour and butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough comes together.
Roll out the dough on a lightly floured surface and press it into the pie dish. Trim and crimp the edges. Prick the bottom with a fork and pre-bake the crust for 10 minutes.
In a separate bowl, whisk together eggs, sugar, vanilla, cinnamon, and salt until well combined. Slowly add the warmed milk while whisking continuously.
Pour the custard mixture into the pre-baked crust. Bake for 40-50 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Cool the pie at room temperature, then refrigerate for at least 2 hours before serving.
Top with whipped cream and a light dusting of cinnamon, if desired.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Cooling Time: 2 hours | Total Time: 3 hours 10 minutes
Kcal: 310 kcal | Servings: 8 slices