Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
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Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

ByLily Carter
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I’m so excited to share this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe with you—it’s one of those desserts that instantly feels like a warm hug wrapped up in a flaky crust. What makes it really special is the blend of fragrant cinnamon and pure vanilla that fills your kitchen with cozy holiday aromas as it bakes. Whether you’re looking for a unique dish to bring to your family’s Christmas Eve gathering or just a comforting way to close out the evening, this pie hits all the right notes.

I’ve made this recipe more times than I can count, and every time it turns out beautifully smooth and silky, with just the right hint of spice. It’s fantastically simple but feels like a festive indulgence—perfect if you want a dessert that’s both impressive and straightforward. Trust me, having this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe in your repertoire will be your secret weapon for holiday hosting!

Ingredients You’ll Need

This recipe relies on a handful of simple, quality ingredients that come together beautifully, so don’t skip on fresh eggs and good vanilla. Choosing between ground cinnamon or a cinnamon stick adds a nice flexibility, and opting for a handmade crust will really elevate this dish if you have the time.

  • Pie crust: You can use your favorite homemade crust or grab a good-quality store-bought one to save time—both work great.
  • Large eggs: Fresh eggs help the custard set just right, giving it a silky texture.
  • Granulated sugar: Adds the perfect sweetness to balance the spices without overpowering.
  • Whole milk: Provides creaminess, but keep it whole milk for richness.
  • Heavy cream: Boosts the luscious, indulgent texture in the custard.
  • Ground cinnamon or cinnamon stick: I love steeping a cinnamon stick in warm milk for a subtle, layered flavor.
  • Pure vanilla extract or vanilla bean: Vanilla bean scrapes up beautifully if you want that delicate speckled look and deeper flavor.
  • Pinch of salt: Just a tiny bit to enhance all the sweetness and spice.
  • Optional nutmeg and orange zest: For a festive twist, adding these brings warmth and a bright citrus hint that’s irresistible.

Variations

I love playing around with this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe, especially around the holidays when you want to tailor it for your crowd. Feel free to add your own spin or simplify depending on your pantry and tastes.

  • Spice it up: I sometimes swap the cinnamon for cardamom or add a pinch of cloves for a different holiday vibe that’s just as cozy.
  • Dairy-free option: Use coconut milk and a dairy-free cream substitute when serving friends with allergies—it still tastes luscious!
  • Crust alternatives: Tried a gingersnap crust once, and it married with the cinnamon-vanilla filling wonderfully for an extra kick.

How to Make Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Step 1: Prepare Your Pie Crust

Start with a chilled pie crust nestled in your 9-inch pie dish. I like to prick the bottom lightly with a fork to prevent bubbles. If you want, you can pre-bake (“blind bake”) it for about 8 minutes at 375°F—it keeps the crust crisp once the custard goes in, especially if your pie plate is glass or ceramic. No worries if you skip this step; the custard bakes long enough to nicely set the crust.

Step 2: Infuse the Milk with Cinnamon

Warm the whole milk gently with your cinnamon stick (if using) over low heat—don’t let it boil! This extracts maximum flavor. Let it steep for about 10 minutes, then strain out the stick before mixing it with cream. The warmth helps the cinnamon mellow and bloom beautifully into the custard.

Step 3: Whisk Together the Custard Base

In a large bowl, whisk the eggs with sugar until combined and slightly frothy. Slowly stream in the warm milk and cream mixture, whisking continuously to avoid cooking the eggs. Add vanilla extract or your scraped vanilla bean, plus a pinch of salt and any optional nutmeg or orange zest. The mixture should be silky and smooth—no lumps!

Step 4: Bake Until Silky and Set

Pour the custard into your crust and bake at 350°F for about 40-50 minutes. The trick here is to watch for a slight jiggle in the center like a gentle wobble—overbaking makes the custard rubbery. I find that starting to check at 40 minutes helps me catch it perfectly.

How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

A slice of pie on a white plate with a crumbly light brown crust forming the base and edges, filled with a thick creamy off-white layer that looks smooth and dense, topped by a shiny, slightly translucent yellow layer with a dusting of brown powder, crowned with a small swirl of white whipped topping sprinkled lightly with the same brown powder; the background includes blurry warm lights and a whole pie on a white plate on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often dust the top with a little extra cinnamon and finish with freshly whipped cream for an effortless, elegant look. A few toasted pecans or a sprinkle of orange zest take it up a notch and add texture to every bite. Simple, but it makes a delightful difference!

Side Dishes

This pie pairs wonderfully with a cup of black coffee or spiced tea to balance the creamy sweetness. If you’re serving a bigger holiday spread, I like to put it alongside some tangy cranberry sauce or a fresh fruit salad—it freshens up the palate beautifully.

Creative Ways to Present

For Christmas Eve, I’ve sometimes plated slices with a drizzle of caramel sauce and a dusting of edible gold glitter for that festive sparkle. You could also serve individual mini custard pies in ramekins for a charming presentation that feels extra special to guests!

Make Ahead and Storage

Storing Leftovers

Keep leftover slices covered in the fridge—they’ll stay fresh up to 3 days. I suggest using a pie dome or loosely covering with plastic wrap to prevent the edges from drying out. The custard stays delightfully creamy even after a couple of days.

Freezing

I haven’t tried freezing the whole pie, but individual slices wrapped tightly in plastic and foil freeze well. When you’re ready, thaw overnight in the fridge. While the texture is slightly softer after freezing, the flavors remain spot-on.

Reheating

Reheat slices gently in a warm oven at 300°F for about 10 minutes if you want to warm it up, but honestly, I usually prefer this custard pie chilled or just at room temperature. If reheating, watch carefully to avoid overcooking.

FAQs

  1. Can I use a different spice instead of cinnamon in this pie?

    Absolutely! While cinnamon is classic in this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe, you can swap it for warm spices like cardamom, nutmeg, or even a pinch of cloves to mix things up. Just adjust quantities to your taste since some spices are stronger.

  2. Do I need to blind bake the crust first?

    Blind baking is optional but recommended for a crisper crust, especially if you’re using a store-bought dough. If you prefer a softer crust, you can skip it; just bake long enough for the custard to set well.

  3. How do I know when the custard is perfectly baked?

    Look for a custard that’s mostly set with a slight jiggle in the center when you gently shake the pie. This wobble means it’s creamy inside but fully cooked—overbaking will make it rubbery.

  4. Can I use low-fat milk or cream instead of whole milk and heavy cream?

    Using low-fat versions may affect the richness and texture, making the custard less creamy. For the best results with this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe, I recommend sticking with whole milk and heavy cream.

  5. Is there a vegan version of this custard pie?

    While this traditional recipe calls for eggs and dairy, you can experiment with vegan custard alternatives like silken tofu or coconut cream combined with arrowroot or cornstarch. It won’t be exactly the same, but you can get close in flavor with cinnamon and vanilla.

Final Thoughts

This Christmas Eve Cinnamon-Vanilla Custard Pie Recipe holds such a special place in my heart—not just because of its comforting flavors, but because it brings people together. Whether you’re sharing it over hot drinks on a chilly winter night or presenting it at a holiday party, it’s a dessert that invites smiles and seconds. I can’t wait for you to try it and make it part of your holiday traditions. Trust me, once you do, it’ll be your go-to pie to cozy up your Christmas Eve.

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Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 66 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 15 minutes (including cooling and chilling time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Celebrate the holidays with this rich and creamy Christmas Eve Cinnamon-Vanilla Custard Pie. A buttery pie crust holds a luscious custard filling infused with warm cinnamon, fragrant vanilla, and a hint of festive nutmeg and orange zest. Perfectly smooth and gently baked to silky perfection, this classic dessert brings comforting flavors and an inviting aroma to your holiday table.

Ingredients

Scale

For the Crust

  • 1 pie crust (homemade or store-bought)

For the 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. Prepare the Pie Crust: If using a store-bought pie crust, fit it into a 9-inch pie dish and crimp the edges. If using homemade, roll out the dough and fit it into the pie pan, trimming any excess. Place the crust in the refrigerator while preparing the filling.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct baking temperature before the custard goes in.
  3. Mix the Custard Filling: In a large mixing bowl, whisk together the eggs and granulated sugar until combined. In a separate saucepan, heat the whole milk and heavy cream gently with the ground cinnamon (or steep the cinnamon stick in the mixture), nutmeg, and orange zest if using, until just warmed without boiling. Remove cinnamon stick if used. Gradually pour the warm milk mixture into the eggs, whisking continuously to temper the eggs. Stir in the vanilla extract and a pinch of salt.
  4. Strain the Custard: For a silky smooth texture, strain the custard mixture through a fine mesh sieve into another bowl to remove any cooked egg bits or spices.
  5. Fill the Pie Crust: Pour the custard filling carefully into the chilled pie crust, leaving a small gap at the top to prevent spilling while baking.
  6. Bake the Custard Pie: Place the pie on the middle rack in the preheated oven. Bake for 45 to 55 minutes until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean. If the crust edges brown too quickly, cover them with foil to prevent burning.
  7. Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. The custard will firm up as it cools.
  8. Chill and Serve: For best results, refrigerate the pie for several hours or overnight before serving chilled. Slice and garnish with whipped cream or a sprinkle of cinnamon, if desired.

Notes

  • Steeping a cinnamon stick instead of using ground cinnamon can add a more subtle and fresh cinnamon flavor.
  • Using a vanilla bean instead of extract enhances the custard’s richness with natural vanilla flecks.
  • Cover pie edges with foil halfway through baking to avoid over-browning crust edges.
  • Ensure the custard is warm, not hot, when adding to eggs to prevent scrambling.
  • The pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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