Holidays

Christmas Eve Cinnamon-Vanilla Custard Pie

by Rachel
written by Rachel
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If there’s one dessert that truly belongs on a holiday table, it’s this Cinnamon-Vanilla Custard Pie. Creamy, smooth, and gently spiced, it brings a comforting warmth that feels especially perfect for Christmas Eve. While the flavors are simple, the result is elegant and deeply satisfying. Even better, this pie is made with everyday ingredients and a straightforward method, making it approachable for both beginner and experienced bakers. Whether served after a festive dinner or enjoyed quietly with a cup of coffee, this custard pie delivers classic holiday comfort in every slice.

How to Make Cinnamon-Vanilla Custard Pie

1. Prepare the crust

Start by preheating your oven and blind-baking the pie crust until lightly golden. This step is important because it keeps the crust crisp once the custard is added. After baking, allow the crust to cool slightly while you prepare the filling.

2. Heat the milk and cream

Next, gently warm the milk and cream with cinnamon and vanilla until the mixture is steaming but not boiling. This slow heating allows the spices to infuse the liquid without scorching. If using whole spices, let them steep briefly before removing.

3. Whisk the eggs and sugar

Meanwhile, whisk the eggs, sugar, and salt together until smooth and pale. This helps create a silky custard texture later. Take your time here, as proper mixing makes a noticeable difference.

4. Temper the custard

Gradually whisk the warm milk mixture into the eggs. By doing this slowly, you prevent the eggs from scrambling. Once combined, strain the custard for an ultra-smooth finish.

5. Bake until just set

Pour the custard into the prepared crust and bake at a lower temperature. The pie is ready when the edges are set but the center still has a gentle jiggle. After baking, allow it to cool fully before chilling.

Helpful Tips for Best Results

  • Use gentle heat: Custard needs slow, even heat to stay creamy and smooth.
  • Watch the jiggle: A slightly wobbly center means the pie will set perfectly as it cools.
  • Strain for smoothness: Straining removes bubbles and ensures a silky texture.
  • Chill before slicing: Refrigerating the pie makes clean slices much easier.
  • Enhance flavor naturally: Cinnamon sticks, vanilla beans, or citrus zest elevate the pie without overpowering it.

Frequently Asked Questions

1. Can I make this custard pie ahead of time?

Yes, this pie is ideal for making ahead. In fact, it tastes even better after chilling overnight, making it perfect for holiday planning.

2. Why is my custard pie cracking?

Cracks usually happen when the pie is overbaked. Removing it while the center still jiggles prevents this issue.

3. Can I use low-fat milk instead of whole milk?

Whole milk is recommended for the creamiest texture. However, you can substitute with lower-fat milk, though the custard may be slightly less rich.

4. How do I know when custard pie is done baking?

The edges should be firm, while the center should gently wobble when the pan is nudged. It will finish setting as it cools.

5. How should leftover custard pie be stored?

Cover and store leftovers in the refrigerator for up to four days. The flavor continues to develop, making each slice just as enjoyable.

Luxurious Christmas Eve Cinnamon-Vanilla Custard Pie: Your Ultimate Holiday Dessert Recipe

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • 1 pre-made 9-inch pie crust (or homemade)
  • 4 large eggs
  • ¾ cup (150g) granulated sugar
  • 1½ cups (360ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
  • 2 tsp pure vanilla extract (or 1 vanilla bean, scraped, seeds reserved)
  • Pinch of salt
  • Optional: ¼ tsp ground nutmeg
  • Optional: 1 tsp orange zest (for holiday flair)
  • For blind baking: Parchment paper and baking weights/dried beans

Instructions

Step 1: Preheat & Blind Bake Crust. Preheat your oven to 375°F (190°C). Carefully place your pie crust into a 9-inch pie dish. Line the crust with parchment paper, then fill it with baking weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes, or until the crust is lightly golden. Let it cool slightly on a wire rack.
Step 2: Prepare Custard Base. While the crust cools, combine the whole milk, heavy cream, ground cinnamon (or cinnamon stick), and pure vanilla extract (or vanilla bean/scraped seeds) in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture is steaming and tiny bubbles begin to form around the edges – do not let it boil. If using a cinnamon stick or vanilla bean, remove the saucepan from the heat, steep for 10 minutes, then discard the stick/bean before proceeding.
Step 3: Whisk Eggs & Sugar. In a large mixing bowl, whisk together the large eggs, granulated sugar, and a pinch of salt until the mixture is smooth, pale, and slightly thickened. This process incorporates air and lightens the mixture.
Step 4: Temper the Eggs. Slowly and gradually pour about half of the hot milk mixture into the egg mixture while continuously whisking to temper the eggs (this prevents them from scrambling). Once combined, pour the tempered egg mixture back into the remaining hot milk mixture in the saucepan, whisking constantly until fully incorporated. For an extra-smooth, silky custard, strain the entire mixture through a fine-mesh sieve into a clean bowl.
Step 5: Fill & Bake. Reduce your oven temperature to 325°F (160°C). Carefully pour the strained custard base into the pre-baked pie crust. Bake for 35–40 minutes, or until the edges of the custard are set and firm, but the center still has a slight, gentle jiggle when the pie is gently nudged.
Step 6: Cool & Chill. Remove the pie from the oven and let it cool completely at room temperature on a wire rack. This allows the custard to finish setting. Once completely cooled, cover the pie loosely and refrigerate for at least 2 hours (or preferably overnight) before slicing and serving. Chilling ensures a perfectly set, easy-to-slice custard.

Nutrition

Calories: 450 kcal Protein: 8g Carbs: 45g Fat: 28g

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