Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
