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 holiday magic to your table. With warm spices and a smooth custard, it’s perfect for festive gatherings and cozy winter nights.

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 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. Remove weights and parchment, then bake for another 5 minutes until lightly golden. Let it cool slightly.
2. Step 2: 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, then remove them.
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 eggs while whisking constantly to temper the eggs. Then strain the custard through a fine-mesh sieve for a smoother texture.
5. Step 5: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set but the center still jiggles slightly.
6. Step 6: Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing to allow it to fully set.

Tips & Variations

• For added holiday flavor, stir in ¼ tsp ground nutmeg or 1 tsp orange zest into the custard mixture before baking.
• Use a store-bought crust for convenience, or make your own for extra flakiness and flavor.
• Make sure not to boil the milk and cream mixture to prevent curdling.
• Temper the eggs gradually to avoid scrambling.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low-temperature oven if desired, or enjoy cold. This pie is best served chilled for a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Whole milk is recommended for its richness, but you can substitute with 2% milk. Avoid using skim milk as it may affect the custard’s creaminess.

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

Ground cinnamon and vanilla extract work perfectly well and are easier to find. Adjust quantities to taste for stronger flavor if desired.

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

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★★★★★

4.8 from 93 reviews

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy and comforting holiday dessert that combines warm cinnamon and rich vanilla flavors in a silky-smooth custard nestled in a flaky pie crust. Perfectly spiced and elegantly simple, it’s a festive treat that brings cozy magic to your holiday table.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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 your pie crust and place it into a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment and bake another 5 minutes until the crust is lightly golden. Let the crust cool slightly before filling.
2. Prepare Custard Base: In a saucepan, gently heat the whole milk and heavy cream along with the cinnamon and vanilla until it starts to steam but does not boil. If using a cinnamon stick or a vanilla bean, steep them in the hot liquid for 10 minutes to fully infuse the flavors, then remove.
3. Whisk Eggs & Sugar: In a mixing bowl, vigorously whisk together the eggs, granulated sugar, and a pinch of salt until the mixture is smooth, pale, and creamy in texture.
4. Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly to temper the eggs, preventing curdling. For an ultra-smooth custard, strain the combined mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
5. Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard mixture carefully into the pre-baked pie crust. Bake for 35 to 40 minutes or until the edges are set and the center still jiggles slightly when shaken gently.
6. Cool & Chill: Allow the pie to cool at room temperature first. Then refrigerate it for at least 2 hours to fully set before slicing and serving.

Notes

• Use a pie crust of your choice, homemade or store-bought, depending on preference and time.
• Steeping whole cinnamon sticks or vanilla beans in the milk mixture enhances flavor depth compared to ground cinnamon or extract.
• Tempering the eggs by slowly adding hot liquid avoids scrambling and ensures a silky custard texture.
• The custard is done baking when it is mostly set around the edges but still slightly jiggly in the center.
• Optional nutmeg and orange zest add extra festive aroma and flavor complexity.
• Chilling the pie overnight improves texture and flavor melding.

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