Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
Celebrate the holidays with this festive Christmas Eve Cinnamon-Vanilla Custard Pie featuring a creamy, spiced custard filling nestled in a flaky pie crust. This classic dessert combines warm cinnamon and rich vanilla flavors, perfect for a cozy winter gathering or holiday feast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes (including cooling and chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare the Crust: If using a homemade crust, roll it out and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. If using a store-bought crust, ensure it fits your pie dish. Preheat the oven to 350°F (175°C).
- Mix the Custard: In a large bowl, whisk together the eggs and granulated sugar until light and smooth. Gradually add the milk and heavy cream while continuing to whisk. Stir in ground cinnamon (or include cinnamon stick by steeping in warm milk first then removing), vanilla extract or scraped vanilla bean, and a pinch of salt. Add optional nutmeg and orange zest if using for extra holiday flavors.
- Assemble the Pie: Pour the custard mixture into the prepared pie crust, ensuring not to overfill. If using a cinnamon stick, make sure it has been removed before pouring. Place the pie dish on a baking sheet to catch any drips.
- Bake the Pie: Bake in the preheated oven at 350°F (175°C) for about 45-55 minutes, or until the custard is just set but still slightly wobbly in the center. The top will have a slight golden color. To test doneness, gently shake the pie—there should be a slight jiggle, but the center should not be liquid.
- Cool and Chill: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Once cooled, refrigerate the pie for several hours or overnight to allow the flavors to meld and the custard to fully set.
- Serve: Slice and serve chilled or at room temperature. Optionally garnish with a light dusting of cinnamon or whipped cream for extra indulgence.
Notes
- For a deeper cinnamon flavor, use a cinnamon stick steeped in warm milk before adding to the custard and remove the stick before baking.
- If using a vanilla bean, split and scrape the seeds to infuse more intense vanilla flavor.
- Do not overbake the custard; it should be slightly jiggly when removed from the oven as it will continue to set while cooling.
- Allow the pie to chill thoroughly to achieve the best texture and flavor.
- Optional nutmeg and orange zest add a festive touch but can be omitted if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Christmas pie, custard pie, cinnamon custard, vanilla pie, holiday dessert, festive custard, pie crust dessert