Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a warm and comforting dessert that brings holiday flavors to your table. With a smooth custard infused with cinnamon and vanilla, it’s a perfect festive treat to enjoy 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
• Optional: 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 into a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes.
2. Step 2: Remove the weights and parchment paper, then bake the crust for an additional 5 minutes until it’s lightly golden. Set aside to cool slightly.
3. Step 3: In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming, but do not let it boil. If using a 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 the mixture is smooth and pale.
5. Step 5: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper them. For extra smoothness, strain the custard through a fine-mesh sieve.
6. Step 6: Lower the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked pie crust.
7. Step 7: Bake for 35–40 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

• Use freshly ground cinnamon or a whole cinnamon stick for a more aromatic flavor.
• Add ¼ tsp ground nutmeg or 1 tsp orange zest to the custard for extra holiday warmth and brightness.
• For a richer pie, substitute some of the whole milk with additional heavy cream.
• If you don’t have vanilla extract, scraping seeds from a vanilla bean gives a natural and intense vanilla flavor.

Storage

Store the custard pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, a store-bought pie crust works perfectly and can save preparation time without compromising on taste.

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

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

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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This Christmas Eve Cinnamon-Vanilla Custard Pie is a festive and comforting dessert featuring a smooth, spiced custard filling baked in a golden pre-baked pie crust. Infused with warm cinnamon and fragrant vanilla, this pie offers a delicate balance of creamy texture and holiday flavors, perfect for celebrating the season with family and friends.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 15 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

Instructions

1. Pre-bake the Crust: Preheat 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 to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and let it cool slightly.
2. Prepare Custard Base: In a saucepan, combine the milk and heavy cream with ground cinnamon and vanilla extract. Heat the mixture until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep in the hot mixture for 10 minutes, then remove before proceeding.
3. Whisk Eggs & Sugar: In a large mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until smooth, pale, and well combined.
4. Temper & Combine: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs, preventing them from curdling. After fully combining, strain the custard through a fine-mesh sieve for a silky smooth texture.
5. Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard mixture into the pre-baked pie crust. Bake for 35 to 40 minutes, or until the edges are firmly set but the center still jiggles slightly when shaken gently.
6. Cool & Chill: Remove the pie from the oven and cool it at room temperature. Once cooled, refrigerate for at least 2 hours to allow the custard to fully set before slicing and serving.

Notes

• For stronger cinnamon flavor, use a cinnamon stick steeped in the milk and cream mixture.
• Vanilla bean can be substituted for vanilla extract for extra aroma and richness.
• Optional nutmeg and orange zest add festive holiday flair but can be omitted.
• Allow the pie to chill thoroughly for best slicing results and texture.
• Use fresh eggs and whole dairy products for the creamiest custard.
• Pre-baking the crust prevents sogginess and ensures a crisp base.

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