Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Custard is a comforting and festive dessert that combines warm spices with a creamy texture. Perfect for holiday gatherings, it’s elegantly simple yet full of rich flavors that make it a family favorite.

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
• ¼ tsp ground nutmeg (optional)
• 1 tsp orange zest (optional, 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. Remove the weights and parchment, then bake for another 5 minutes until the crust is lightly golden. Allow it to cool slightly.
2. Step 2: In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming but not boiling. If using a cinnamon stick or vanilla bean, let them steep for 10 minutes, then remove.
3. Step 3: In a mixing bowl, whisk 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 and prevent curdling. Strain the custard through a fine-mesh sieve for an extra smooth texture.
5. Step 5: Reduce the oven temperature to 325°F (160°C). Pour the custard into the prepared pie crust. Bake for 35–40 minutes, until the edges are set but the center still jiggles slightly when shaken.
6. Step 6: Let the custard cool at room temperature. Refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• For added holiday flavor, stir in ¼ teaspoon of ground nutmeg and 1 teaspoon of fresh orange zest into the custard mixture before baking.
• If you prefer a stronger cinnamon flavor, use a cinnamon stick to steep in the milk and cream instead of ground cinnamon.
• Use a store-bought crust for convenience, or make your own for a buttery, flaky base.

Storage

Store any leftover custard pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for a few seconds if desired, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this custard pie without a pie crust?

Yes, you can bake the custard in a buttered pie dish or ramekins for a crustless version, though the texture and presentation will be different.

How do I know when the custard is done baking?

The custard is ready when the edges are set and no longer jiggle, but the center should still have a slight wobble. It will firm up more as it chills.

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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4.5 from 138 reviews

This Christmas Eve Cinnamon-Vanilla Custard is a perfectly spiced, creamy dessert featuring a flaky pie crust filled with a smooth custard infused with warm cinnamon and fragrant vanilla. It’s a comforting holiday treat that balances sweet and aromatic flavors, making it an ideal centerpiece for festive gatherings.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 15 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
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 teaspoons ground cinnamon (or 1 cinnamon stick, steeped)
• 2 teaspoons pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of salt
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon orange zest (optional, 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 paper and bake for another 5 minutes until the crust is lightly golden. Allow it to cool slightly before adding the filling.
2. Prepare Custard Base: In a saucepan, combine the whole milk and heavy cream with cinnamon and vanilla. Heat the mixture until it is steaming but not boiling. If using a cinnamon stick or a vanilla bean, steep them in the warm milk mixture for 10 minutes before removing to infuse flavor.
3. Whisk Eggs & Sugar: In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture becomes smooth and pale in color, ensuring the sugar is fully dissolved.
4. Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly. This tempering process prevents the eggs from curdling. For an ultra-smooth custard, strain the combined mixture through a fine-mesh sieve.
5. Fill & Bake: Lower your oven temperature to 325°F (160°C). Pour the prepared custard into the pre-baked pie crust. Bake the pie for 35–40 minutes, or until the edges of the custard are set but the center still jiggles slightly when gently shaken.
6. Cool & Chill: Allow the custard pie to cool to room temperature. Then refrigerate it for at least 2 hours to fully set before slicing and serving.

Notes

• Using a cinnamon stick and vanilla bean will provide a more natural, rich flavor compared to ground cinnamon and extract.
• Be careful not to boil the milk mixture to avoid curdling the eggs.
• The slight jiggle in the center indicates perfectly baked custard; it will firm up as it chills.
• For added holiday aroma, include the optional nutmeg and orange zest.
• Make sure the pie crust is fully cooled before pouring in the custard to prevent a soggy bottom.

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