Made this last year for Christmas eve and doing it again this year.

Cinnamon custard pie is a cherished dessert that brings back memories of Sunday dinners at Grandma's house. It's a simple yet elegant pie that combines the creamy richness of custard with the warm, comforting spice of cinnamon. This pie is perfect for those who want to experience a taste of traditional Midwestern cooking, where recipes are passed down through generations and each bite tells a story.

This cinnamon custard pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of tartness, you might serve it alongside a compote of stewed apples or pears. A cup of hot coffee or spiced tea makes the perfect companion, enhancing the cozy flavors of the pie.

Servings: 8

1 unbaked 9-inch pie crust
3 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 cups whole milk
1/4 teaspoon ground nutmeg (optional, for topping)

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, sugar, salt, cinnamon, and vanilla extract until well combined.

Gradually stir in the milk, mixing until the custard is smooth.

Place the unbaked pie crust on a baking sheet for easy handling.

Pour the custard mixture into the pie crust.

If desired, sprinkle a light dusting of nutmeg over the top of the custard.

Carefully transfer the pie to the preheated oven.

Bake for 45-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.

Remove the pie from the oven and let it cool to room temperature before serving. The custard will continue to set as it cools.

For a richer flavor, you can substitute half-and-half for the whole milk. If you prefer a spicier pie, add a pinch of ground cloves or allspice to the custard mixture. For a gluten-free version, use a gluten-free pie crust. You can also experiment with different types of milk, such as almond or coconut milk, for a dairy-free option. Remember, the key to a perfect custard pie is not to overbake it; the center should still have a slight jiggle when you take it out of the oven.