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

Why You’ll Love This Recipe

I love how this pie wraps up Christmas Eve with warmth and elegance. The custard is incredibly smooth, thanks to a gentle tempering process and a creamy blend of milk and heavy cream. The cinnamon and vanilla bring nostalgic holiday flavor, and if I’m feeling festive, a touch of nutmeg or orange zest gives it that extra sparkle. Best of all, it’s a dessert that feels both simple and special — the kind of pie I proudly serve at the end of a holiday feast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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, 1 tsp orange zest for holiday flair

Directions

Pre-bake the crust
I start by preheating the oven to 375°F (190°C). I roll out the crust and fit it into a 9-inch pie dish, then line it with parchment paper and fill it with baking weights or dried beans. I bake it for 15 minutes, remove the weights, and bake for another 5 minutes until it’s lightly golden. I let it cool slightly.

Prepare the custard base
In a saucepan, I gently heat the milk and cream with cinnamon and vanilla until it’s steaming, making sure it doesn’t boil. If I use a cinnamon stick or vanilla bean, I let it steep for 10 minutes, then remove it.

Whisk eggs and sugar
While the milk mixture heats, I whisk the eggs, sugar, and a pinch of salt in a mixing bowl until smooth and slightly pale.

Temper and combine
I slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper it. For an ultra-smooth texture, I strain the custard through a fine-mesh sieve.

Fill and bake
I reduce the oven temperature to 325°F (160°C), pour the custard into the pre-baked crust, and bake for 35–40 minutes. The edges should be set, but the center should still have a gentle jiggle.

Cool and chill
I let the pie cool at room temperature, then refrigerate it for at least 2 hours before slicing. That chilling time helps the custard fully set and enhances the flavor.

Servings and timing

This pie serves 8 people and is perfect for a holiday table. It takes about 20 minutes to prepare, 50 minutes to bake, and needs at least 2 hours to chill. So, I plan for a total of about 3 hours and 10 minutes before it’s ready to serve.

Variations

Sometimes I like to switch things up to match different tastes or festive vibes:

• Add a pinch of nutmeg or clove for deeper holiday spice.

• Swap in a graham cracker crust if I want a sweeter base.

• Top with whipped cream and a dusting of cinnamon for an extra festive touch.

• Use almond extract instead of vanilla for a unique twist.

• Add orange zest to bring in a citrusy holiday brightness.

storage/reheating

I store this pie in the refrigerator, loosely covered with plastic wrap or foil. It keeps well for up to 4 days. I don’t reheat it, since custard pies are best served chilled or at room temperature. If I want to freshen it up, I add a dollop of whipped cream just before serving.

FAQs

What makes this custard pie different from others?

This one stands out because of its holiday flavor blend—cinnamon and vanilla bring warmth and coziness that feel just right for Christmas Eve.

Can I make this pie in advance?

Yes, I often make it the day before. It needs time to chill anyway, and the flavors deepen beautifully overnight.

Do I need to use whole milk and heavy cream?

For the creamiest texture, yes. But if I need to, I can substitute half-and-half or a mix of milk and evaporated milk, though it may not be quite as rich.

Can I use ground cinnamon instead of a cinnamon stick?

Absolutely. I use 1½ tsp of ground cinnamon if I don’t have a stick on hand — it blends right in and gives great flavor.

What’s the best way to get a smooth custard?

Tempering the eggs slowly and straining the custard before baking helps me get the smoothest texture. I don’t skip that step if I want it extra silky.

Conclusion

This Christmas Eve Cinnamon-Vanilla Custard Pie is pure dessert magic — smooth, spiced, and filled with holiday spirit. I love how it brings comfort and elegance to the table, making it the perfect sweet ending to a festive evening. Whether I serve it plain or with a cloud of whipped cream, it’s a slice of Christmas I look forward to every year.