Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy, comforting dessert that brings the warmth of the holidays to your table. With a delicate balance of cinnamon and vanilla flavors nestled in a buttery crust, it’s the perfect festive treat to impress your guests.

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 or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Allow the crust to cool slightly.
2. Step 2: In a saucepan, heat the milk and cream with the cinnamon and vanilla until steaming, but not boiling. If using a cinnamon stick or vanilla bean, steep them in the hot mixture for 10 minutes, then remove.
3. Step 3: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale.
4. Step 4: Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Strain the combined custard through a fine-mesh sieve for an extra smooth texture.
5. Step 5: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35 to 40 minutes until the edges are set but the center still jiggles slightly when moved.
6. Step 6: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• For added holiday flair, mix in ¼ tsp ground nutmeg and 1 tsp orange zest into the custard before baking.
• Use a cinnamon stick and whole vanilla bean for a richer, more authentic flavor.
• Ensure the custard doesn’t boil during heating, as this can cause curdling.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for a warm treat, or enjoy chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, a store-bought pie crust works perfectly and saves time. Just be sure to pre-bake it as directed for best results.

How do I know when the custard pie is fully baked?

The edges should be set and firm, while the center jiggles slightly when gently shaken. It will continue to set as it cools.

Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe

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★★★★★

4.4 from 150 reviews

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy and comforting holiday dessert that combines the warm spices of cinnamon and a hint of vanilla in a smooth custard filling set in a flaky pie crust. Perfect for festive gatherings, this pie blends traditional flavors with a rich, velvety texture.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 pie crust (homemade or store-bought)

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 add baking weights to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until the crust is lightly golden. Allow it to cool slightly.
2. Prepare Custard Base: In a saucepan, gently heat the whole milk and heavy cream along with the cinnamon and vanilla until the mixture is steaming but not boiling. If using a cinnamon stick or vanilla bean, let it steep for 10 minutes to infuse the flavors, then remove.
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 in color, indicating it is well combined and aerated.
4. Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. For an extra 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 filling into the pre-baked pie crust. Bake for 35 to 40 minutes, checking to ensure the edges are set but the center still has a slight jiggle, which means it’s perfectly creamy inside.
6. Cool & Chill: Remove the pie from the oven and let it cool at room temperature. Once cooled, refrigerate the pie for at least 2 hours to allow the custard to fully set before slicing and serving.

Notes

• You can use either ground cinnamon or a cinnamon stick to infuse the milk and cream for a more robust cinnamon flavor.
• Adding a pinch of ground nutmeg or a teaspoon of orange zest can enhance the holiday flavors and add depth.
• Tempering the eggs with the hot milk mixture is crucial to prevent the eggs from scrambling and ensures a silky custard.
• Letting the pie chill thoroughly improves the texture and makes slicing easier.
• Use a sharp knife to cleanly cut the custard pie without cracking the crust.

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