Name: Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 min
Cuisine: American
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; Optional: 1 tsp orange zest for holiday flair

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I’m excited to share this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe with you—it has quickly become a holiday favorite in my family. There’s something so comforting about a creamy custard pie infused with warm cinnamon and sweet vanilla that feels just right for a cozy Christmas celebration. It’s a dessert that’s as elegant as it is approachable, perfect for sharing with friends, family, or even as a thoughtful treat to bring to a holiday gathering.

What makes this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe truly special is how the flavors come together—the cinnamon adds that quintessential holiday warmth, while the vanilla keeps it smooth and inviting. I love that it’s easy to prepare and pairs beautifully with a flaky pie crust that you can make yourself or grab from the store when you’re short on time. Trust me, once you try this pie, it might just become your go-to for festive desserts!

Ingredients You’ll Need

The ingredients for this pie are simple yet thoughtfully chosen to create that rich, silky custard we all crave during the holidays. Each component plays a role in balancing flavors and textures, and a few handy tips will help you pick the best options.

Pie crust: Homemade crust is ideal for that flaky texture, but store-bought works great when you’re in a pinch. Either way, cold crust is key to prevent shrinking while baking.
Large eggs: Eggs are the backbone of the custard’s structure—make sure they’re fresh for the best flavor and texture.
Granulated sugar: Just the right amount to sweeten without overpowering the delicate spices and creaminess.
Whole milk: Adds body to the custard, contributing to that smooth consistency.
Heavy cream: Elevates richness and gives the pie that melt-in-your-mouth feel.
Ground cinnamon or cinnamon stick: I love using a cinnamon stick steeped in the milk for a gentle infusion, but ground cinnamon speeds things up.
Pure vanilla extract or vanilla bean: Vanilla bean takes this custard up a notch with intense aroma and those beautiful vanilla specks—definitely worth it if you can find one!
Pinch of salt: Just enough to amplify all the flavors.
Optional nutmeg and orange zest: These add a lovely holiday twist—nutmeg for warmth and orange zest for a bright pop that complements the cinnamon.

Variations

I love how versatile this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe is—you can easily tailor it to your taste or dietary needs. Here are a few ways I’ve played around with it that you might enjoy too.

Dairy-Free Version: I’ve swapped out the whole milk and heavy cream for coconut milk and almond milk. It gives the custard a subtle tropical hint that’s surprisingly festive.
Spiced Up: Once, I added a bit of cardamom and ground cloves for a spiced custard experience that brought even more holiday magic to the table.
Ginger Twist: Adding crystallized ginger chopped finely into the crust or sprinkled on top before baking—it adds a nice zing and pairs wonderfully with cinnamon and vanilla.
Alcohol Infusion: A splash of bourbon or rum stirred into the custard gives a boozy warmth without overpowering the classic flavors.

How to Make Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Step 1: Prepare your crust

Start by placing your pie crust in a 9-inch pie pan, pressing it gently into the edges and trimming any excess. To avoid sogginess, I like to blind bake it for about 10 minutes at 350°F (175°C) with pie weights or dried beans weighing down the crust. This keeps it crisp and ready for that luscious custard filling. Don’t forget to prick the bottom lightly with a fork to prevent bubbles!

Step 2: Infuse your milk with cinnamon

While the crust bakes, warm the whole milk gently in a saucepan over medium heat. If you’re using a cinnamon stick, add it now and let it steep for about 10 minutes to infuse the milk with that cozy spice. If you prefer ground cinnamon, stir it into the milk after warming to avoid clumps. Just be careful not to let the milk boil—warm and steamy is perfect!

Step 3: Mix the custard filling

In a mixing bowl, whisk together your eggs and granulated sugar until the mixture is pale and slightly thickened—this helps create a silky texture. Slowly pour in the warm, cinnamon-infused milk (remove the cinnamon stick if you used one) along with the heavy cream. Add your vanilla extract or scrape in the seeds from a vanilla bean for an extra punch of flavor. Finish with a pinch of salt and optional nutmeg and orange zest. Whisk everything gently but thoroughly—no need to overdo it, just combine.

Step 4: Bake your pie to creamy perfection

Pour your custard mixture into the pre-baked crust carefully. Bake at 350°F (175°C) for about 40-50 minutes, or until the custard is just set—it should jiggle slightly in the center but not be liquid. To avoid cracks, try not to overbake. I’ve found that a water bath isn’t necessary, but if you want extra caution, you can place the pie dish in a larger pan filled halfway with hot water to help the custard cook gently.

Step 5: Cool and chill

Let the pie cool at room temperature first, then transfer it to the fridge for at least 3 hours or overnight. This resting time lets the custard firm up and flavors meld together beautifully. I promise, patience here is worth every bite!

How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

A slice of pie sits on a white plate on a white marble surface. The pie has four layers: a firm brown crust at the base, a thick creamy pale yellow filling with a soft texture above it, a smooth translucent light yellow glaze layer on top, and a swirl of white whipped cream dusted with fine brown powder at the center. More brown powder is scattered lightly on the plate around the pie slice. In the blurry background, part of the whole pie and bokeh lights add a warm atmosphere. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a generous dusting of ground cinnamon or freshly grated nutmeg right before serving for a pretty, fragrant touch. Sometimes, I’ll add a dollop of lightly whipped cream with a sprinkle of orange zest for that festive splash of color and brightness. Fresh cranberries or pomegranate seeds scattered on top can also add a jewel-like pop and a slight tartness that cuts through the custard’s sweetness.

Side Dishes

This custard pie pairs wonderfully with a hot cup of spiced tea or coffee, especially after a hearty Christmas dinner. If you want to offer more variety, a scoop of vanilla bean ice cream or a side of gingerbread cookies complements the cinnamon and vanilla without competing for attention.

Creative Ways to Present

For holiday gatherings, I love serving the pie on a festive platter surrounded by evergreen sprigs and cinnamon sticks for visual appeal. Another fun idea I tried was mini versions baked in ramekins for individual servings—so charming and perfect for passing around. You can also drizzle a little caramel sauce or honey atop slices for an extra layer of decadence.

Make Ahead and Storage

Storing Leftovers

Once your Christmas Eve Cinnamon-Vanilla Custard Pie Recipe is baked and cooled, I recommend tightly covering it with plastic wrap or transferring slices to an airtight container. It keeps beautifully in the fridge for up to 3 days without the custard losing its silky texture. Just be sure to keep it chilled to maintain freshness and flavor.

Freezing

I’ve tried freezing slices wrapped securely in parchment paper and then foil, placing them in a freezer-safe bag. The custard texture softens slightly but still tastes great when thawed overnight in the fridge. For best results, enjoy frozen leftovers within a month.

Reheating

Reheating custard pie can be tricky, so I usually prefer to eat it cold or at room temperature. If you’re keen on warming it, gently heat slices in a low oven (around 300°F or 150°C) for 5-8 minutes, watching closely so it doesn’t overcook or separate. Avoid the microwave as it can make the custard rubbery.

FAQs

Can I use a store-bought pie crust for this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe?

Absolutely! While I love making my own pie crust for that extra flaky texture, a good store-bought crust works just fine and saves a lot of time without sacrificing flavor. Just be sure to blind bake it before filling for best results.
How can I tell when the custard pie is done baking?

The custard is done when the edges are set and the center jiggles slightly when you gently shake the pie dish. It shouldn’t be liquid, but a little wobble means it will firm up nicely as it cools. Avoid overbaking to prevent cracks or a rubbery texture.
Can I prepare this pie the day before Christmas Eve?

Yes, this pie actually tastes better the next day after resting in the fridge overnight, allowing flavors to develop and the custard to fully set. Just keep it covered and chilled until serving.
Is there a dairy-free alternative that works well for this custard pie?

Definitely! Substituting coconut milk and almond milk for whole milk and cream creates a lovely dairy-free version. The texture is slightly different but still creamy and delicious.
How do I store leftover Christmas Eve Cinnamon-Vanilla Custard Pie?

Cover the pie tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay fresh for up to three days. If you want to keep it longer, you can freeze it as well.

Final Thoughts

This Christmas Eve Cinnamon-Vanilla Custard Pie Recipe holds a special place in my heart because it combines simplicity and festive flavor in a way that feels both homey and elegant. I love how easy it is to make, yet when you serve it, people always ask for seconds (and the recipe!). Give it a try for your next holiday celebration—you’ll enjoy the smooth custard, warming spices, and that glow of homemade magic around your dinner table. It’s truly a dessert that brings warmth and joy in every slice.