Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe
This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy, comforting holiday dessert that combines warm cinnamon and rich vanilla in a smooth custard baked in a flaky pie crust. Perfect for festive gatherings, the pie boasts a velvety texture and delicate spice notes, delivering traditional holiday flavors in an easy-to-make treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pie Crust
- 1 pie crust (homemade or store-bought)
Custard Filling
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest for holiday flair
Instructions
- Pre-bake the Crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and place it into a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights or dried beans to prevent bubbling. Bake for 15 minutes. Then, remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Allow to cool slightly before adding the filling.
- Prepare Custard Base: In a saucepan, combine whole milk and heavy cream with cinnamon and vanilla. Heat the mixture until it is steaming but not boiling. If you are using a cinnamon stick or vanilla bean, allow it to steep in the hot mixture for about 10 minutes before removing.
- Whisk Eggs & Sugar: In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale in color. This helps create the creamy texture of the custard.
- Temper & Combine: Slowly pour the hot milk and cream mixture into the eggs while whisking constantly to temper the eggs and prevent curdling. After combining, strain the custard mixture through a fine-mesh sieve for a silky smooth texture.
- Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard mixture into the pre-baked pie crust. Bake for 35 to 40 minutes. The edges should be set while the center remains slightly jiggly to ensure a creamy custard.
- Cool & Chill: Let the pie cool at room temperature to allow it to finish setting. Then refrigerate for at least 2 hours before slicing and serving. This chilling step enhances the custard’s texture and flavor.
Notes
- Use a pie crust that you prefer—homemade or store-bought both work well.
- For the best flavor, use fresh whole milk and heavy cream.
- To add holiday flair, include optional ground nutmeg and orange zest in the custard.
- Steeping cinnamon sticks or vanilla beans adds deeper flavor than ground cinnamon and extract.
- Do not overbake the custard; it should remain slightly jiggly in the center as it will firm up during cooling.
- Chilling the pie is essential for slicing cleanly and serving.
Keywords: Christmas pie, custard pie, cinnamon vanilla pie, holiday dessert, creamy pie, festive dessert