Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a warm and comforting holiday dessert, perfect for sharing with family and friends. Its creamy cinnamon-spiced custard nestled in a flaky crust makes for a festive treat that’s both elegant and easy to prepare.

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 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, 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 turns lightly golden. Let it cool slightly.
3. Step 3: In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming, but do not boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove before proceeding.
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 a silky custard, strain the mixture through a fine-mesh sieve.
6. Step 6: Lower the oven temperature to 325°F (160°C). Pour the custard 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 shaken.
8. Step 8: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• For a richer flavor, replace half the whole milk with cream or use all heavy cream if preferred.
• Substitute ground cinnamon with a cinnamon stick for a more subtle infusion; just remember to remove it before filling the pie.
• Add ¼ tsp ground nutmeg and 1 tsp orange zest to the custard for a festive twist.
• Use a store-bought crust to save time, or make your own for extra homemade goodness.

Storage

Store the custard pie covered in the refrigerator for up to 3 days. When ready to serve, you can enjoy it chilled or let it sit at room temperature for about 15 minutes to soften slightly. Avoid freezing, as the custard texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making a day ahead. After baking and cooling, refrigerate it overnight to allow the flavors to meld and the custard to fully set.

What if I don’t have a cinnamon stick or vanilla bean?

You can use ground cinnamon and vanilla extract as convenient substitutes without sacrificing flavor. Just be sure not to overheat the milk to keep the custard smooth.

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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This Christmas Eve Cinnamon-Vanilla Custard Pie is a classic holiday dessert featuring a flaky pie crust filled with a rich, creamy custard infused with warm cinnamon and fragrant vanilla. Perfectly baked until the edges are set and the center is slightly jiggly, this pie is chilled before serving to enhance its velvety texture. Optional nutmeg and orange zest add a festive touch, making it a comforting and elegant treat for holiday gatherings.

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

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 oven to 375°F (190°C). Roll out the pie crust and place it into a 9-inch pie dish. Line the crust with parchment paper and fill with baking weights to prevent shrinking. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for another 5 minutes until the crust is lightly golden. Remove from oven and let it cool slightly.
2. Prepare Custard Base: In a saucepan, gently heat the whole milk and heavy cream along with the cinnamon and vanilla until steaming. Do not bring to a boil. If using a cinnamon stick or vanilla bean, let steep for 10 minutes, then remove these aromatics before proceeding.
3. Whisk Eggs & Sugar: In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt vigorously until the mixture is smooth and pale yellow in color.
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. Once combined, strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture.
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, until the edges are set but the center still jiggles slightly when gently shaken.
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

• Using a cinnamon stick and vanilla bean enhances flavor complexity, but ground cinnamon and vanilla extract are quicker alternatives.
• Steeping the aromatics in the hot milk and cream is essential for infusing the custard with full spice and vanilla notes.
• Tempering the eggs with hot milk prevents curdling and ensures a smooth custard.
• Do not overbake the pie—the center should have a slight jiggle to maintain creamy texture.
• Chilling the pie after baking helps the custard firm up and improves slicing.
• Optional spices like nutmeg and orange zest can be added for a festive flavor twist.

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