Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy and comforting holiday dessert that blends warm spices with rich vanilla flavors. Its smooth custard filling nestled in a flaky pie crust makes it a perfect festive treat to share with family and friends.

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, 1 tsp orange zest for holiday flair

Instructions

1. Step 1: Preheat your 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 paper, then bake the crust for another 5 minutes until it turns lightly golden. Allow it to cool slightly.
3. Step 3: In a saucepan, combine the milk and heavy cream with cinnamon and vanilla. Heat the mixture until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep them in the hot milk for 10 minutes and then remove.
4. Step 4: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale in color.
5. Step 5: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs and prevent curdling. For an extra smooth custard, strain the mixture through a fine-mesh sieve.
6. Step 6: Lower the oven temperature to 325°F (160°C). Pour the custard filling into the prepared pie crust.
7. Step 7: Bake the pie for 35 to 40 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
8. Step 8: Let the pie cool to room temperature, then refrigerate it for at least 2 hours before slicing and serving.

Tips & Variations

• For extra holiday aroma, add ¼ teaspoon ground nutmeg and 1 teaspoon fresh orange zest to the custard mixture.
• If you prefer a fully set custard, bake a few minutes longer but avoid overbaking to prevent cracking.
• Use a store-bought crust for convenience or homemade for a more buttery, flaky texture.

Storage

Store the custard pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. Reheat slices gently in the microwave if desired, but it’s delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use evaporated milk instead of whole milk and cream?

While evaporated milk can work in a pinch, it may alter the texture and richness. Using whole milk and heavy cream provides the best creamy consistency for the custard.

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

The edges should be set and firm, but the center will still have a slight jiggle when you gently shake the pie dish. It will continue to set as it cools.

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy and comforting holiday dessert featuring a silky custard infused with warm cinnamon and pure vanilla, all nestled in a flaky pre-baked pie crust. Perfectly spiced with optional nutmeg and orange zest for festive flair, this pie is baked to set with a delicate jiggle in the center, delivering a luscious texture that’s sure to impress your guests this holiday season.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Pie 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 your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Line the crust with parchment paper and fill with baking weights to prevent puffing. Bake for 15 minutes. Remove the weights and parchment paper, then bake 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 cinnamon and vanilla until steaming but not boiling. If using a cinnamon stick or a vanilla bean, let them steep in the warm milk for about 10 minutes before removing.
3. 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, indicating the sugar is dissolved and the eggs are well combined.
4. Temper & Combine: Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. For an ultra-smooth custard, strain the combined mixture through a fine-mesh sieve.
5. Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard mixture into the pre-baked pie crust. Bake the pie for 35 to 40 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
6. Cool & Chill: Allow the pie to cool at room temperature. Once cool, refrigerate it for at least 2 hours to fully set the custard before slicing and serving.

Notes

• Ensure the milk and cream mixture does not boil to prevent curdling.
• Tempering the eggs is crucial for a smooth custard texture.
• You can add ¼ tsp ground nutmeg and 1 tsp orange zest to the custard mixture for additional holiday flavors.
• Use a fine-mesh sieve to strain the custard for an extra silky finish.
• Keep an eye on the pie during baking; overbaking can cause the custard to become dry and rubbery.
• Serve chilled for best texture and flavor.

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