Cinnamon Custard Pie

By chelyc13

Ingredients

• 1 medium disk pate brisee crust
• all purpose flour, for surgace
• 2 cups heavy cream
• 2 cups milk
• 1 vanilla bean, split and scraped, pod reserved
• 1 whole cinnamon sticks
• 1/8 teas ground cinnamon, plus more for dusting
• 12 large egg yolks, room temp.
• 1/2 cup sugar
• 2 teas arrowroot or cornstarch

Details

Servings 1

Preparation

Step 1

1. Preheat oven to 350. Turn out pate brisee onto a lightly floured surface. Roll dough to a 1/8 inch thickness. Transfer and press dough to a 9in fluted pie dish, or fit dough into a regular pie dish, and flue edges. Line dough with parchment paper, leaving a 1 inch overhand. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until crust is golden, about 15 minutes more. Transfer dish to a wire rack, and let cool completely.

2. Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a gently simmer in a medium saucepan over medium heat. Remove from heat, cover, and let steep for 20 minutes. Remove vanilla pod and cinnamon sticks; discard.

3. Whisk together yolks and sugar with a mixer on medium speed until pale and thick, about 2 minutes. Add hot cream mixture and arrowroot, and whisk until mixture is smooth. Pour though a fine sieve into cooled piecrust. Skim any foam from surface of filling. Bake until pie is just set but center is still slightly wobble,, about 50 minutes. Transfer dish ot a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight. Lightly dust top of pie with ground cinnamon.