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
Instructions
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.
Enjoy!
