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Christmas Eve Cinnamon-Vanilla Custard Pie Recipe

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  • 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

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.

Find it online: https://justworthi.com/christmas-eve-cinnamon-vanilla-custard-pie-recipe/