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