Eve Cinnamon-Vanilla Custard Pie

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

There’s something timeless and comforting about a custard pie. Silky, rich, and delicately spiced, it’s the kind of dessert that feels like a warm hug on a cold winter night. This Cinnamon-Vanilla Custard Pie is a holiday twist on the classic—infused with warm cinnamon, fragrant vanilla, and a creamy blend of milk and cream. It’s the perfect centerpiece for your Christmas Eve dessert table, offering a gentle sweetness and elegant simplicity that pairs beautifully with the season’s festive flavors.

Whether you’re hosting a holiday dinner or enjoying a quiet night by the fire, this pie is a beautiful way to end the evening.

Why You’ll Love This Recipe

  • Creamy and comforting – A smooth custard filling with warm holiday spices.
  • Simple ingredients – Pantry staples come together to create something magical.
  • Make-ahead friendly – Chill and serve when ready.
  • Elegant presentation – A rustic yet refined dessert for any holiday gathering.
  • Customizable – Add a touch of nutmeg, swap the crust, or serve with whipped cream.

Ingredients

Here’s what you’ll need to make one 9-inch custard pie:

Custard Filling

  • 1½ cups whole milk
    Provides body and richness to the custard.
  • 1 cup heavy cream
    Adds luxurious texture and depth.
  • 1½ teaspoons ground cinnamon
    Or use 1 cinnamon stick, steeped in the milk for a more subtle flavor.
  • ¾ cup granulated sugar
    Sweetens the custard without overpowering.
  • 4 large eggs
    Essential for thickening and setting the custard.
  • 1 tablespoon cornstarch
    Helps stabilize the custard and prevent curdling.
  • 1½ teaspoons pure vanilla extract
    Adds warmth and enhances the cinnamon.
  • ¼ teaspoon salt
    Balances the sweetness and deepens the flavor.

Crust

  • 1 (9-inch) pie crust, homemade or store-bought
    Blind-baked for a crisp, golden base.

Optional: Use a graham cracker crust or shortbread crust for a twist.

Equipment You’ll Need

  • Saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Fine mesh strainer (if steeping cinnamon stick)
  • 9-inch pie pan
  • Baking sheet
  • Aluminum foil or pie weights (for blind baking)
  • Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Crust

If using a traditional pie crust:

  • Preheat oven to 375°F (190°C).
  • Roll out the dough and fit it into a 9-inch pie pan.
  • Prick the bottom with a fork and line with parchment paper.
  • Fill with pie weights or dried beans.
  • Bake for 15 minutes, then remove weights and bake for another 5–7 minutes until lightly golden.

Let cool slightly while you prepare the filling.

Tip: A crisp crust prevents sogginess and holds the custard beautifully.

Step 2: Infuse the Milk (Optional)

If using a cinnamon stick:

  • In a saucepan, combine 1½ cups milk and 1 cinnamon stick.
  • Heat gently until steaming, then remove from heat and let steep for 10–15 minutes.
  • Strain out the cinnamon stick before proceeding.

If using ground cinnamon, skip this step and add it directly to the custard mixture.

Step 3: Make the Custard

In a large mixing bowl, whisk together:

  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1½ teaspoons ground cinnamon (if not steeped)
  • ¼ teaspoon salt

Whisk until smooth and well combined.

Gradually add:

  • 1½ cups milk (steeped or plain)
  • 1 cup heavy cream
  • 1½ teaspoons vanilla extract

Whisk until fully incorporated.

Tip: For an ultra-smooth custard, strain the mixture through a fine mesh sieve before pouring into the crust.

Step 4: Fill and Bake

Reduce oven temperature to 325°F (160°C).

Place the pie crust on a baking sheet for easy handling.

Pour the custard mixture into the crust.

Bake for 40–50 minutes, or until the edges are set and the center is slightly wobbly.

Tip: The custard will continue to set as it cools. Avoid overbaking to keep it creamy.

Step 5: Cool and Serve

Remove the pie from the oven and let cool on a wire rack for at least 1 hour.

Refrigerate for 2–3 hours, or until fully chilled and set.

Slice and serve with:

  • Whipped cream
  • A dusting of cinnamon or nutmeg
  • Candied pecans or caramel drizzle

Time & Yield

  • Prep Time: 20 minutes
  • Bake Time: 45 minutes
  • Chill Time: 2–3 hours
  • Total Time: ~3½ hours
  • Yield: 8 slices

Tips for Success

  • Blind bake the crust to prevent sogginess.
  • Use room temperature eggs for easier mixing.
  • Don’t overbake—custard should jiggle slightly in the center.
  • Chill thoroughly before slicing for clean cuts.
  • Store leftovers covered in the fridge for up to 3 days.

Variations to Try

  • Nutmeg Custard Pie: Swap cinnamon for nutmeg or use a blend of warm spices.
  • Maple Custard Pie: Replace half the sugar with maple syrup for a deeper flavor.
  • Coconut Custard Pie: Add shredded coconut to the filling and top with toasted flakes.
  • Crustless Version: Bake the custard in ramekins for a gluten-free option.

Final Thoughts

This Christmas Eve Cinnamon-Vanilla Custard Pie is a celebration of simplicity and warmth. With its creamy texture, gentle spice, and classic flavor, it’s the kind of dessert that brings people together. Whether you serve it after a festive dinner or enjoy a quiet slice by the fire, this pie is sure to become a cherished holiday tradition.

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