Ingredients
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 3-4 tbsp ice water
For the filling:
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 2 cups whole milk
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 2 tsp pure vanilla extract
– Pinch of salt
For the topping:
– 2 tbsp granulated sugar
– 1/2 tsp ground cinnamon
Instructions
Prepare the crust: In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges, then prick the base with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake for an additional 10 minutes or until golden brown. Cool completely.
Make the filling: In a saucepan, whisk together sugar and cornstarch. Gradually add milk and heavy cream, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in butter, vanilla extract, and a pinch of salt.
Pour the warm filling into the cooled crust and smooth the top.
For the topping: Combine sugar and cinnamon, then sprinkle over the filling. Place the pie under the broiler for 1-2 minutes until the topping caramelizes. Watch closely to avoid burning.
Cool the pie to room temperature, then refrigerate for at least 4 hours before serving.
Enjoy!
