Instructions
Prepare the Crust: Preheat your oven to 375°F (190°C). If using a store-bought crust, fit it into a 9-inch pie pan according to package directions. For homemade crust, roll it out and place it in the pan, crimping the edges decoratively. Prick the bottom of the crust several times with a fork to prevent bubbling. This pie has a poured filling that bakes directly in the unbaked crust, so there’s no need to pre-bake or blind-bake the shell. The crust and filling bake together, creating that signature tender bottom crust.
Make the Filling Base: In a medium saucepan off the heat, whisk together the granulated sugar, flour, and salt until well combined. These dry ingredients form the base that will thicken the cream into a luscious custard. The flour must be thoroughly mixed with the sugar to prevent lumps in your finished pie. Make sure there are no clumps of flour visible.
Add the Liquids: Gradually pour the heavy cream and whole milk into the flour mixture while whisking constantly. Start with just a small amount of liquid, whisking to create a smooth paste before adding more. This technique prevents lumps from forming. Continue adding the cream and milk slowly, whisking constantly, until all the liquid is incorporated and the mixture is completely smooth. The uncooked mixture will be quite thin and milky white. Add the vanilla extract and whisk to combine.
Cook the Filling: Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk, for eight to twelve minutes. As it heats, the mixture will gradually thicken. Keep stirring to prevent scorching on the bottom. The filling is ready when it coats the back of a spoon and has thickened to the consistency of thin pudding or heavy cream. It will continue to thicken as it bakes, so don’t cook it until it’s too thick. Remove from heat as soon as it reaches this stage.
Add Butter: Immediately add the three tablespoons of butter pieces to the hot filling. Stir until the butter melts completely and is fully incorporated. The butter adds richness and gives the filling a beautiful sheen. The mixture should be smooth, creamy, and pourable but noticeably thicker than when you started.
Fill the Pie: Carefully pour the warm filling into the unbaked pie crust. The filling should come up to just below the crimped edge, leaving a small margin. Use a spatula to scrape every bit of the delicious filling from the saucepan. Gently shake or tap the pie pan on the counter to level the filling and release any air bubbles.
Add the Topping: In a small bowl, mix together the two tablespoons of sugar and half teaspoon of cinnamon. Sprinkle this cinnamon sugar mixture evenly over the entire surface of the filling. The sugar will create a beautiful caramelized crust as the pie bakes. Dot the top with the remaining tablespoon of butter, cut into tiny pieces. Distribute these butter pieces evenly across the surface. As they melt during baking, they’ll help create that gorgeous golden top and add extra richness.
Bake: Place the pie on the middle rack of your preheated oven. Bake for forty-five to fifty-five minutes. The pie is done when the filling is set around the edges but still has a slight jiggle in the center when you gently shake the pan. The top should be golden brown with darker caramelized spots from the cinnamon sugar. The crust edges should be golden brown. If the edges brown too quickly, cover them with aluminum foil strips or a pie shield.
Cool: Remove the pie from the oven and place it on a wire cooling rack. Let it cool at room temperature for at least two hours. As it cools, the filling will continue to set and firm up. The pie needs this cooling time to reach the proper sliceable consistency. Cutting it while warm will result in a runny filling. For the best texture, refrigerate the cooled pie for at least two hours before serving.
Serve: This pie is traditionally served chilled or at cool room temperature. The filling should be silky smooth and creamy with a firm, sliceable consistency, while the cinnamon sugar top provides a delightful contrast in texture and flavor. Serve plain or with a dollop of whipped cream.
Tips for Success
Don’t skip the constant stirring when cooking the filling to prevent lumps and burning. Allow adequate cooling time for the filling to set properly. The pie should jiggle slightly in the center when done baking.
Storage
Store covered in the refrigerator for up to three days. The pie is best served within two days of baking.
