Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
Make your holiday table unforgettable with this Christmas Eve Cinnamon-Vanilla Custard Pie! A silky, creamy custard filling infused with warm cinnamon and sweet vanilla, baked to perfection in a flaky pie crust. This festive dessert is cozy, comforting, and the perfect way to end your holiday meal. A must-try for Christmas Eve gatherings and family celebrations!
Equipment
- Mixing bowls & whisk
- Saucepan
- 9-inch pie dish
- Rolling pin (if making homemade crust)
- Parchment paper & baking weights (or dried beans)
- Fine-mesh strainer (optional, for ultra-smooth custard)
Ingredients
For the Crust
- 1 pie crust (homemade or store-bought)
For the 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, 1 tsp orange zest for holiday flair
Instructions
- Pre-bake the CrustPreheat oven to 375°F (190°C).Roll out crust and place in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes.Remove weights and parchment, bake another 5 minutes until lightly golden. Cool slightly.
- Prepare Custard BaseIn a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and remove.
- Whisk Eggs & SugarIn a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Temper & CombineSlowly pour hot milk mixture into eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
- Fill & BakeLower oven to 325°F (160°C).Pour custard into pie crust. Bake 35–40 minutes until edges are set but the center still jiggles slightly.
- Cool & ChillCool at room temperature, then refrigerate for at least 2 hours before slicing.