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