- 1 9” Deep Dish Pie Crust, blind-baked *See notes on how to do this
- 2 1/4 cups / 529.1 g heavy cream
- 3/4 cup / 150.6 g granulated sugar
- 1/2 teaspoon / 1.5 g kosher salt
- 4 Tablespoons / 30 g cornstarch
- 4 Tablespoons / 56.7 g butter, softened and unsalted
- 1 Tablespoon / 13 g Rodelle Fair Trade Vanilla Extract
- 4 Tablespoons / 56.7 g butter, melted and unsalted
- 1/2 cup / 100.4 g granulated sugar
- 2 teaspoons / 5.52 g cinnamon
- 3/4 teaspoon / 1.2 g nutmeg
Make the Pie
- Preheat the oven to 350 F. To a heavy bottom pot over medium heat, add the heavy cream, sugar, salt, cornstarch, and butter. Whisk to combine and then continue to whisk until the mixture comes together and forms a thick pudding-like consistency. This will take ~15-20 minutes. Do not let it boil as you risk breaking the mixture (it could curdle).
- Once the mixture is very thick, turn the heat off and add in the vanilla and mix to combine.
- Pour the mixture into the prepared pie shell and pop it in the oven to set the custard for 10 minutes. Remove the pie from the oven and set the oven to broil with a rack 6-8” from the broiler.
Make the Topping & Finish The Pie
- In a small bowl whisk together the sugar, cinnamon, and nutmeg. To the hot pie, pour the melted butter over top of the custard. Next, sprinkle on all of the cinnamon mixture.
- Take a few strips of aluminum foil (or pie crust guards) and cover the crust of the pie. You’re doing this so you won’t burn the crust in the next step.
- Pop the pie back into the oven under the broiler for 30-60 seconds. You just want to caramelize the sugars and brûlée the top.
Chill Out Then Serve
- Pull the pie from the oven, remove the foil and allow to cool completely at room temperature. Once cooled, wrap the pie in plastic wrap and place in the fridge for a minimum of 4 hours or overnight.
- To serve slice and serve as-is or with some cinnamon nutmeg whipped cream.
To blind bake the pie crust
- Poke holes in the bottom and sides of the raw crust, place down parchment paper then pie weights. Bake at 400F (or whatever your pie crust recipe calls for) for 12 minutes. Remove from the oven, carefully remove the pie weights and parchment and place the crust back into the oven for 8 minutes or until golden brown.