Cinnamon Custard Pie

Recipe from Martha Stewart

Here's what you need:

1 medium dish Pate Brisee (or pie dough)

All purpose flour (for surface)

2 cups heavy cream

2 cups milk

1 vanilla bean (split, scraped, pod reserved)

2 whole cinnamon sticks

1/8 tsp ground cinnamon (plus more for dusting)

12 large egg yolks (room temperature)

1/2 cup sugar

2 tsp arrowroot or cornstarch

How to make it:

Preheat oven to 350˚F.

Turn out pate brisee onto a lightly floured surface.

Roll down to a 1/8 inch thickness.

Transfer and press dough into a 9inch pie dish and flute edges.

Line dough with parchment paper, leaving 1 inch overhang.

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.

Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a gentle 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.

Whisk together the yolks and sugar with mixer on medium speed until pale and thick, about 2 minutes.

Add hot cream mixture and arrowroot, whisk until mixture is smooth.

Pour through a fine sieve into the cooled piecrust.

Skim any foam from surface of filling.

Bake until pie is just set but center is still slightly wobbly, about 50 minutes.

Transfer dish to a wire rack and let cool completely.

Refrigerate until chilled, at least 4 hours, or overnight.

Lightly dust top of pie with ground cinnamon then ENJOY!