Cinnamon-Vanilla Custard Pie

Ingredients:

• For the Crust
• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter (cubed)
• 2–3 tablespoons ice water
• Pinch of salt
• Optional: 1 tablespoon sugar
• For the Custard Filling
• 3 large eggs
• 1/2 cup granulated sugar
• 1 1/4 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Make the Crust
2. Whisk together flour, salt, and sugar (if using).
3. Cut in the cold butter until mixture looks like coarse crumbs.
4. Add ice water gradually until dough comes together.
5. Form into a disc, wrap, and chill 30 minutes.
6. Roll out to fit a 9-inch pie dish. Trim and crimp edges.
7. Blind bake at 375°F (190°C) for 10–12 minutes with pie weights, then 5 more minutes without. Cool completely.
8. Make the Custard
9. Whisk eggs and sugar until smooth.
10. Add vanilla and cinnamon.
11. Slowly whisk in heavy cream and a pinch of salt.
12. Assemble & Bake
13. Pour custard into the cooled crust.
14. Bake at 350°F (175°C) for 45–50 minutes, until edges are set and center is slightly jiggly.
15. Cool at least 2 hours to fully set.
16. Serve
17. Top with whipped cream or a dusting of cinnamon.
18. Slice and enjoy!