Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a warm and comforting dessert that brings cozy holiday flavors to your table. With a delicate cinnamon and vanilla-infused custard nestled in a flaky crust, it’s perfect for festive gatherings or a special family treat.

Ingredients

• 1 pie crust (homemade or store-bought)
• 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

1. Step 1: Preheat the oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Line the crust with parchment paper and fill with baking weights. Bake for 15 minutes.
2. Step 2: Remove the weights and parchment, then bake the crust for another 5 minutes until lightly golden. Let it cool slightly.
3. Step 3: In a saucepan, heat the milk and heavy cream with the cinnamon and vanilla until steaming. Do not boil. If using cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
4. Step 4: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.
5. Step 5: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve for extra smoothness.
6. Step 6: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust.
7. Step 7: Bake for 35 to 40 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
8. Step 8: Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• For a holiday twist, add ¼ tsp ground nutmeg and 1 tsp orange zest to the custard mixture before baking.
• Use a store-bought crust for convenience or make your own for a flakier texture.
• Make sure not to overbake; the center should remain slightly jiggly to keep the custard creamy.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 15-20 seconds if desired, but it’s also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk or cream?

Whole milk and heavy cream provide the best richness and texture, but you can substitute with half-and-half or a non-dairy alternative, keeping in mind the texture may vary slightly.

How do I know when the custard pie is done baking?

The pie is ready when the edges are firm and set, but the center still jiggles gently when you shake the pan. It will continue to set as it cools.

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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★★★★★

4.5 from 137 reviews

This Christmas Eve Cinnamon-Vanilla Custard Pie features a smooth, spiced custard filling nestled in a flaky pie crust. Infused with warm cinnamon and rich vanilla, this festive dessert is perfect for holiday celebrations. The pie is baked to a delicate custard consistency with a silky texture and gentle jiggle in the center, making it a delightful and comforting treat.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 70 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Crust

• 1 pie crust (homemade or store-bought)

For the 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

1. Pre-bake the Crust: Preheat the oven to 375°F (190°C). Roll out the pie crust and place it into a 9-inch pie dish. Line the crust with parchment paper and fill with baking weights to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for another 5 minutes until the crust is lightly golden. Let it cool slightly.
2. Prepare Custard Base: In a saucepan, gently heat the whole milk and heavy cream with the ground cinnamon and vanilla extract until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep the mixture for 10 minutes before removing the spices.
3. Whisk Eggs & Sugar: In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture becomes smooth and pale in color.
4. Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly to prevent curdling. For a smoother custard, strain the combined mixture through a fine-mesh sieve into a clean container.
5. Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked pie crust and bake for 35 to 40 minutes. The edges should be set while the center remains slightly jiggly when gently shaken.
6. Cool & Chill: Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours to fully set before slicing and serving.

Notes

• Use fresh eggs for best custard texture.
• If preferred, add ¼ tsp ground nutmeg or 1 tsp orange zest to the custard for extra holiday flavor.
• Steeping cinnamon sticks or vanilla beans imparts a deeper flavor compared to ground cinnamon or vanilla extract.
• Do not overbake to avoid curdling; custard should be slightly jiggly in the center when done.
• Ensure the pie is thoroughly chilled before slicing for clean cuts.

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