Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a warm, comforting dessert perfect for the holiday season. Its creamy texture combined with fragrant cinnamon and vanilla makes it a festive treat to share with loved ones.

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 in a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes.
2. Step 2: Remove the baking weights and parchment paper, then bake for another 5 minutes until the crust is lightly golden. Allow it 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 remove.
4. Step 4: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.
5. Step 5: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. 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 pre-baked 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 moved.
8. Step 8: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• For more depth, add ¼ teaspoon ground nutmeg or 1 teaspoon orange zest to the custard mixture for a festive twist.
• If you prefer a spicier flavor, increase cinnamon slightly or add a pinch of ground cloves.
• Use a store-bought crust to save time, or make your own for a homemade touch.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave if desired, but the pie is often best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Whole milk and heavy cream provide the best texture and richness, but you can substitute with half-and-half or a milk alternative. Keep in mind this may affect the custard’s creaminess.

How do I know when the custard is done baking?

The custard should be set around the edges but slightly jiggly in the center when you gently shake the pie. It will firm up further as it cools in the refrigerator.

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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4.4 from 71 reviews

This Christmas Eve Cinnamon-Vanilla Custard Pie is a festive and comforting dessert featuring a smooth, spiced custard filling baked in a flaky pie crust. Infused with warm cinnamon and aromatic vanilla, it’s the perfect holiday treat to share with family and friends.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 10 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 for holiday flair

Instructions

1. Pre-bake the Crust: Preheat the 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, then remove the weights and parchment paper. Continue baking for another 5 minutes until the crust is lightly golden. Let it cool slightly.
2. Prepare Custard Base: In a saucepan, heat the milk and heavy cream with cinnamon and vanilla until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove them from the mixture.
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.
4. Temper & Combine: Gradually pour the hot milk and cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Strain the combined custard through a fine-mesh sieve to ensure extra smoothness.
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, or until the edges of the custard are set but the center still jiggles slightly when nudged.
6. Cool & Chill: Allow the pie to cool at room temperature. Once cooled, refrigerate the pie for at least 2 hours before slicing and serving to let the custard fully set and flavors meld.

Notes

• You can use either ground cinnamon or a cinnamon stick for a more delicate infusion.
• Vanilla bean provides a more intense flavor than vanilla extract but is optional.
• Adding nutmeg and orange zest adds a festive and aromatic twist to the traditional custard.
• Ensure the custard does not boil when heating to avoid curdling.
• Straining the custard mixture before baking ensures a smooth texture.
• Allowing the pie to chill properly will help achieve a clean slice and perfect custard consistency.

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