Why Make This Recipe
Christmas Eve Cinnamon-Vanilla Custard Pie is a delightful holiday dessert that brings warmth and joy to any festive gathering. With its creamy texture and fragrant spices, this pie creates the perfect sweet ending to your Christmas Eve dinner. It’s rich yet satisfying, and the flavors of cinnamon and vanilla evoke the magic of the season.
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:
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, fill it with baking weights, and bake for 15 minutes. After that, remove the weights and parchment, and bake for another 5 minutes until it is lightly golden. Allow it to cool slightly.Prepare Custard Base
In a saucepan, heat the milk and cream with the cinnamon and vanilla until steaming, but do not let it boil. If you’re using a cinnamon stick or vanilla bean, let it steep for about 10 minutes, then remove it.Whisk Eggs & Sugar
In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.Temper & Combine
Slowly pour the hot milk mixture into the eggs while whisking constantly. This step is called tempering and it prevents the eggs from cooking too quickly. Strain the mixture through a fine-mesh sieve for extra smoothness.Fill & Bake
Lower your oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes. The edges should be set, but the center should still jiggle a little.Cool & Chill
Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie
This pie is best served chilled. You can slice it into wedges and serve it plain or with a dollop of whipped cream on top. A sprinkle of cinnamon or nutmeg adds a festive touch!
How to Store Christmas Eve Cinnamon-Vanilla Custard Pie
To store the pie, cover it with plastic wrap or aluminum foil. Place it in the refrigerator where it will keep well for up to three days. You can enjoy it cold, or gently reheat a slice in the microwave for a warm treat.
Tips to Make Christmas Eve Cinnamon-Vanilla Custard Pie
- For an extra festive flair, consider adding orange zest to the custard for a citrusy twist.
- To achieve a perfectly smooth custard, be sure to strain the mixture before pouring it into the pie crust.
- If you prefer a deeper cinnamon flavor, opt for a cinnamon stick instead of ground cinnamon for the milk mixture.
Serving Ideas
Pair your pie with a warm cup of spiced cider or hot chocolate for a comforting holiday treat. You can also serve it alongside a selection of holiday cookies for a festive dessert spread.
Final Thoughts
Christmas Eve Cinnamon-Vanilla Custard Pie is a delightful addition to your holiday table. It combines simple ingredients with rich flavors, making it a beloved holiday dessert. Whether you bake it for a family gathering or a festive party, this custard pie will surely spread cheer and joy.
FAQs
Can I use a different type of milk?
Yes, you can use any type of milk you prefer, but whole milk will yield the creamiest custard.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance, which allows the flavors to meld beautifully.
What can I use instead of heavy cream?
If you want a lighter version, you can substitute half-and-half for the heavy cream, but the texture may be slightly less creamy.
Print
Christmas Eve Cinnamon-Vanilla Custard Pie
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful holiday dessert with creamy texture and fragrant spices, perfect for Christmas 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
- Optional: 1 tsp orange zest
Instructions
- Preheat the oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Line with parchment paper and fill with baking weights. Bake for 15 minutes, then remove weights and parchment, and bake for another 5 minutes until golden. Cool slightly.
- In a saucepan, heat the milk and cream with the cinnamon and vanilla until steaming. If using a cinnamon stick or vanilla bean, let steep for about 10 minutes, then remove.
- In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain the mixture through a fine-mesh sieve.
- Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust and bake for 35–40 minutes until edges are set but center jiggles.
- Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
Serve chilled, with whipped cream or a sprinkle of cinnamon/nutmeg for garnish. Store covered in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
