Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is the perfect festive dessert to bring warmth and comfort to your holiday table. Creamy, fragrant, and beautifully spiced, it offers a delicious twist on a classic custard pie that everyone will love.

Ingredients

• 1 unbaked 9-inch pie crust
• 3 large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Optional: whipped cream for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and set aside.
2. Step 2: In a medium bowl, whisk together the eggs and sugar until well combined and slightly frothy.
3. Step 3: Warm the milk gently in a saucepan over low heat until just hot but not boiling. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
4. Step 4: Stir in the ground cinnamon, vanilla extract, and salt until fully incorporated.
5. Step 5: Pour the custard mixture into the prepared pie crust. Place the pie on a baking sheet to catch any drips.
6. Step 6: Bake for 45 to 50 minutes, or until the custard is set but still slightly jiggles in the center when gently shaken.
7. Step 7: Remove from the oven and allow the pie to cool to room temperature before chilling in the refrigerator for at least 2 hours.
8. Step 8: Serve chilled or at room temperature with a dollop of whipped cream if desired.

Tips & Variations

• Use whole milk for the creamiest texture, or substitute half-and-half for an even richer custard.
• For a deeper cinnamon flavor, sprinkle a little extra cinnamon on top before baking.
• Try adding a pinch of nutmeg or a splash of rum extract for a festive twist.
• If you prefer a gluten-free crust, substitute with your favorite gluten-free pie shell.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. The custard may firm up when chilled; simply let it sit at room temperature for 10–15 minutes before serving. Avoid freezing, as the texture can become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this custard pie is great when made a day ahead. Just keep it refrigerated until ready to serve for the best texture and flavor.

What if my custard cracks during baking?

Cracking can happen if the oven is too hot or the custard is overbaked. Bake at a moderate temperature and check for doneness early, removing the pie when it still has a slight jiggle in the center.

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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★★★★★

4.8 from 87 reviews

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy, aromatic dessert that combines the comforting flavors of cinnamon and vanilla in a smooth custard filling. Perfect for holiday celebrations, this pie boasts a tender, flaky crust and a luscious, spiced custard that will delight your family and guests.

• Author: Mia
• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Pie Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
• 3 to 4 tablespoons ice water

For the Custard Filling

• 3 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For Garnish

• Ground cinnamon, for sprinkling
• Whipped cream (optional)

Instructions

1. Prepare the Pie Crust: In a large bowl, combine the flour and salt. Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, tossing with a fork until the dough begins to hold together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll and Bake the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to fit a 9-inch pie plate. Transfer the dough to the plate, trim excess, and flute the edges. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 8-10 minutes until lightly golden. Let cool slightly.
3. Make the Custard Filling: In a mixing bowl, whisk together eggs, sugar, cinnamon, and salt until smooth. Warm the cream and milk in a saucepan over medium heat just until steaming, then slowly pour into the egg mixture while whisking constantly to temper the eggs. Stir in the vanilla extract.
4. Fill the Pie and Bake: Lower oven temperature to 325°F (163°C). Pour the custard filling into the prebaked pie crust. Bake for 40-45 minutes or until the custard is set but still slightly jiggly in the center. Remove from oven and cool to room temperature, then refrigerate for at least 2 hours before serving.
5. Serve: Before serving, sprinkle a little ground cinnamon on top and add a dollop of whipped cream if desired. Slice and enjoy your creamy, spiced custard pie perfect for Christmas Eve festivities.

Notes

• Use cold butter and ice water to ensure a flaky pie crust.
• Temper the eggs carefully to avoid curdling the custard.
• The custard should wobble slightly when done baking as it will set further while cooling.
• Refrigerate the pie to enhance flavor and texture before serving.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: Christmas pie, custard pie, cinnamon vanilla pie, holiday dessert, creamy pie