Christmas Eve Cinnamon Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon Vanilla Custard Pie combines warm spices and creamy textures for a festive dessert everyone will love. It features a smooth custard infused with cinnamon and vanilla, baked in a buttery pie crust that’s perfect for holiday gatherings.

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 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 and fill it with baking weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden. Let it cool slightly.
2. Step 2: In a saucepan, combine the milk and cream with cinnamon and vanilla. Heat until steaming but not boiling. If using a cinnamon stick or vanilla bean, let it steep for 10 minutes, then remove.
3. Step 3: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.
4. Step 4: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve for an extra smooth custard.
5. Step 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 when gently shaken.
6. Step 6: Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing to let it fully set.

Tips & Variations

• For added holiday flavor, stir in ¼ teaspoon ground nutmeg or 1 teaspoon orange zest to the custard mixture before baking.
• If you prefer a stronger cinnamon flavor, use a cinnamon stick steeped in the milk and cream instead of ground cinnamon.
• To make the custard extra silky, be sure to strain the mixture before pouring it into the crust.
• Serve with a dollop of whipped cream or a sprinkle of cinnamon sugar for a festive touch.

Storage

Store the custard pie covered in the refrigerator for up to 3 days. Reheat slices gently in a warm oven if desired, though it is best enjoyed chilled. Avoid freezing as custards can separate and lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought pie crust works well for this recipe and saves time. Just follow the pre-baking instructions to ensure a crisp crust.

How do I know when the pie is fully baked?

The edges of the custard should be set and slightly puffed, but the center will still have a gentle jiggle when you shake the pie dish. It will continue to firm as it cools.

Christmas Eve Cinnamon Vanilla Custard Pie Recipe

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4.7 from 63 reviews

This Christmas Eve Cinnamon Vanilla Custard Pie is a festive and comforting dessert featuring a creamy custard filling infused with warm cinnamon and vanilla flavors baked in a flaky pie crust. Perfect for holiday gatherings, it combines aromatic spices with a silky texture for a nostalgic treat.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Pre-bake the Crust: Preheat oven to 375°F (190°C). Roll out the pie crust and place it into a 9-inch pie dish. Line the crust with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Allow to cool slightly.
2. Prepare Custard Base: In a saucepan, combine the whole milk and heavy cream with cinnamon and vanilla. Heat the mixture until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes to extract flavor, then remove these solids.
3. Whisk Eggs & Sugar: In a mixing bowl, whisk together the 4 large eggs, granulated sugar, and a pinch of salt until the mixture is smooth and has lightened in color.
4. Temper & Combine: Gradually pour the hot milk and cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. For an extra smooth custard, strain the combined mixture through a fine-mesh sieve.
5. Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked pie crust. Bake for 35 to 40 minutes until the edges are set but the center remains slightly jiggly.
6. Cool & Chill: Remove the pie from the oven and allow it to cool at room temperature. Once cooled, refrigerate the pie for at least 2 hours before slicing to let the custard fully set and enhance the flavors.

Notes

• You can substitute ground cinnamon with a cinnamon stick for a subtler infusion; just remove it before combining with eggs.
• Using a vanilla bean instead of extract adds deeper flavor and aroma.
• Optional nutmeg and orange zest add extra warmth and holiday flair.
• Make sure not to boil the milk and cream mixture to avoid scalding.
• Chilling the pie helps firm up the custard for clean slices.
• This pie is best consumed within 2–3 days when stored properly refrigerated.

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