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

Why Make This Recipe

This Christmas Eve Cinnamon-Vanilla Custard Pie is a festive dessert that captures the warmth and love of the holiday season. Its creamy texture and delightful spices make it a perfect ending to your Christmas Eve dinner. The sweet aroma of cinnamon and vanilla will fill your home, making this dessert a cherished tradition for years to come.

How to Make Christmas Eve Cinnamon-Vanilla Custard Pie

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

1. Pre-bake the Crust
   Preheat the 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, fill it with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Let cool slightly.

2. Prepare Custard Base
   In a saucepan, heat the milk and cream with cinnamon and vanilla until it’s steaming but not boiling. If you’re using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove it.

3. Whisk Eggs & Sugar
   In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until smooth and pale.

4. Temper & Combine
   Slowly pour the hot milk mixture into the eggs while whisking constantly. This process helps to temper the eggs. Strain the mixture through a fine-mesh sieve to ensure it’s extra smooth.

5. Fill & Bake
   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.

6. Cool & Chill
   Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.

How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie

Serve your creamy custard pie chilled, perfect for a sweet holiday treat. For an extra touch, sprinkle some ground nutmeg or garnish with orange zest. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream.

How to Store Christmas Eve Cinnamon-Vanilla Custard Pie

Store any leftovers in the refrigerator. Cover the pie with plastic wrap or foil to keep it fresh. It will stay good for about 3 days.

Tips to Make Christmas Eve Cinnamon-Vanilla Custard Pie

• Make sure to whisk the eggs and sugar until they are light and fluffy for a better texture.
• If you want to enhance the flavor, consider adding a bit of ground nutmeg or some orange zest to the custard mixture.
• When baking, keep an eye on the pie to avoid overbaking; the center should still have a slight jiggle when it’s ready.

Variation

For a twist on the classic recipe, try adding a layer of caramel sauce or fresh fruits like pears to the custard before baking.

FAQs

1. Can I use a different type of milk?
Yes, you can use almond milk or oat milk as a substitute for whole milk to make it dairy-free.

2. How do I know when the pie is done?
The edges should be set, and the center should jiggle slightly. It will continue to firm up as it cools.

3. Can I freeze the custard pie?
It’s not recommended to freeze the pie since the custard’s texture can change. It’s best enjoyed fresh after it’s chilled.

Christmas Eve Cinnamon-Vanilla Custard Pie

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• Author: yolanda
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A festive dessert with creamy texture and delightful spices, perfect for Christmas Eve dinner.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the 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, fill it with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Let cool slightly.
2. In a saucepan, heat the milk and cream with cinnamon and vanilla until it’s steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove it.
3. In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until smooth and pale.
4. Slowly pour the hot milk mixture into the eggs while whisking constantly. Strain the mixture through a fine-mesh sieve to ensure it’s extra smooth.
5. 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.
6. Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

Serve chilled. Garnish with ground nutmeg or orange zest for an extra touch. Pairs well with whipped cream or vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 110mg

Keywords: custard pie, Christmas dessert, holiday pie, cinnamon, vanilla, festive recipe