introduction
This Christmas Eve Cinnamon-Vanilla Custard Pie is a smooth, creamy pie with warm spice. It feels like a holiday hug. The custard is soft and lightly spiced. The crust gives a crisp edge to each bite. If you like simple, cozy desserts, try this. For other creamy ideas see creamy and comfort.
why make this recipe
Make this pie for its calm, homey flavor. It uses common ingredients and cooks in one pie dish. The cinnamon and vanilla give a warm holiday taste. It is easy to slice and serve to family. It pairs well with coffee or hot cider. If you enjoy creamy mains too, you may like this creamy pasta dish idea.
how to make Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
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
Directions :
- Pre-bake the Crust: Preheat 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 Base: In 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 & Sugar: In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Temper & Combine: Slowly pour hot milk mixture into eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
- Fill & Bake: Lower 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 & Chill: Cool at room temperature, then refrigerate for at least 2 hours before slicing.
how to serve Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
Slice with a sharp knife after chilling. Serve cold or slightly chilled. Top with a light dusting of cinnamon, a pinch of nutmeg, or a little whipped cream. Add a sprinkle of orange zest for bright holiday flavor.
how to store Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
Cover the pie with plastic wrap or place in an airtight container. Keep in the fridge up to 4 days. Do not freeze the baked custard pie; the texture will change. If you need longer storage, bake custard in ramekins and freeze before baking for a different method.
tips to make Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
- Temper the eggs slowly. Pour hot milk in little by little while whisking.
- Strain the custard for a smooth surface.
- Do not overbake. The center should still jiggle a bit when done. It will set while cooling.
- Use whole milk and heavy cream for best creaminess.
- For more simple creamy recipes try more creamy recipes.
variation (if any)
- Spiced Orange: Add 1 tsp orange zest and ¼ tsp nutmeg.
- Cinnamon Stick Version: Steep a cinnamon stick in the milk mixture for 10 minutes and remove.
- Vanilla Bean Upgrade: Use 1 scraped vanilla bean instead of extract for stronger vanilla taste.
FAQs
Q: Can I use low-fat milk?
A: You can, but the custard will be less rich. Whole milk and cream make a silkier texture.
Q: How will I know when the pie is done?
A: The edges should be set and the center should jiggle slightly. After cooling it will firm up.
Q: Can I make this ahead?
A: Yes. Bake and chill the pie a day ahead. Keep covered in the fridge.
Q: Can I use a store-bought crust?
A: Yes. A store-bought crust works fine and saves time.
Q: What if my custard has bubbles on top?
A: Tap the filled crust gently on the counter to remove large bubbles before baking.
Conclusion
For more classic custard ideas see Egg Custard Pie – Platter Talk. If you like the cinnamon flavor, check this Cinnamon Pie — Hungry Enough To Eat Six for inspiration. For a different custard twist try this Easy Crustless Rhubarb Custard Pie | Kitchen Frau.
Cinnamon-Vanilla Custard Pie
Ingredients
- 1 pie crust pie crust (homemade or store-bought)
- 4 large eggs 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
- 1 pinch salt
- ¼ tsp ground nutmeg Optional
- 1 tsp orange zest Optional for holiday flair
Method
- Preheat the oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and parchment, and bake another 5 minutes until lightly golden. Cool slightly.
- In 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.
- In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
- Lower the oven temperature to 325°F (160°C). Pour custard into the pie crust. Bake for 35–40 minutes until edges are set but the center still jiggles slightly.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
