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

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy holiday dessert that brings warmth and comfort to your festive table. With a smooth custard flavored by cinnamon and vanilla, it’s a delightful treat for family and friends to enjoy after a joyful celebration.

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, 1 tsp orange zest for holiday flair

Instructions

1. Step 1: Preheat 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 and fill with baking weights. Bake for 15 minutes.
2. Step 2: Remove the weights and parchment paper, then bake the crust for another 5 minutes until it is lightly golden. Let it cool slightly.
3. Step 3: 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, steep for 10 minutes, then remove.
4. Step 4: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale.
5. Step 5: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. For extra smoothness, strain the custard through a fine-mesh sieve.
6. Step 6: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set but the center still jiggles slightly.
7. Step 7: Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

• For added holiday aroma, stir in ¼ tsp ground nutmeg and 1 tsp orange zest into the custard mixture before baking.
• Use a vanilla bean instead of extract for a richer, more authentic vanilla flavor.
• Check the custard at 30 minutes; if it’s browning too quickly, cover loosely with foil to prevent over-browning.

Storage

Store the pie in the refrigerator, covered with plastic wrap or an airtight container, for up to 3 days. Reheat slices gently in a warm oven if desired, but it’s best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Yes, a homemade pie crust works wonderfully for this dessert. Use your favorite recipe for a flaky and tender crust.

What if I don’t have cinnamon sticks or vanilla beans?

Ground cinnamon and vanilla extract are convenient substitutes that still provide great flavor. Adjust quantities to taste if needed.

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

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★★★★★

4.5 from 125 reviews

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy, dreamy holiday dessert that combines warm spices like cinnamon and vanilla in a rich custard filling set in a flaky pie crust. Perfectly smooth and subtly spiced, this pie offers a comforting and elegant treat for festive gatherings.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie 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

1. Pre-bake the Crust: Preheat your 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 and fill it with baking weights to prevent shrinking. Bake the crust for 15 minutes, then remove the weights and parchment paper. Continue baking for another 5 minutes until the crust turns lightly golden. Let it cool slightly before adding the filling.
2. Prepare Custard Base: In a saucepan, combine the milk and heavy cream with the cinnamon and vanilla. Heat the mixture until it is steaming, but do not let it boil. If you are using a cinnamon stick or a vanilla bean, steep it in the milk mixture for about 10 minutes to infuse the flavors, then remove before proceeding.
3. Whisk Eggs & Sugar: In a large mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture becomes smooth and pale in color. This step ensures your custard will have a nice texture and sweetness.
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 cooking too quickly and curdling. For extra smooth custard, strain the combined mixture through a fine-mesh sieve into a clean bowl.
5. Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard filling gently into the pre-baked pie crust. Bake the pie for 35 to 40 minutes until the edges of the custard are set but the center still jiggles slightly when you gently shake the pan. This ensures a creamy but fully cooked center.
6. Cool & Chill: Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours, which helps it to fully set and enhances the flavors. Slice and serve chilled for a perfect holiday dessert.

Notes

• Use fresh whole milk and heavy cream for the creamiest custard.
• Steeping cinnamon sticks and vanilla beans intensifies the flavor more than ground spices and extracts.
• Don’t overbake; the pie should have a slight jiggle in the center when done to keep it creamy.
• Optional nutmeg and orange zest add a lovely holiday twist if desired.
• Make sure to cool the pie completely before refrigerating to avoid soggy crust.

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