Description
Make your holiday magical with this creamy, cozy Christmas Eve Cinnamon-Vanilla Custard Pie. Warm cinnamon, sweet vanilla, and a flaky crust make this the ultimate festive dessert.
Ingredients
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 (Holiday Flair):
¼ tsp ground nutmeg
1 tsp orange zest
Instructions
1. Pre-bake the Crust
Preheat oven to 375°F (190°C).
Roll out crust and place in a 9-inch pie dish.
Line with parchment paper, fill with baking weights (or dried beans), and bake 15 minutes.
Remove weights and parchment; bake 5 more minutes until lightly golden.
Cool slightly.
2. Prepare the Custard Base
In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil).
If using a cinnamon stick or vanilla bean, steep for 10 minutes, then remove.
3. Whisk Eggs & Sugar
In a mixing bowl, whisk eggs, sugar, and salt until smooth and pale.
4. Temper & Combine
Slowly pour the hot milk mixture into the eggs while whisking constantly.
Strain through a fine-mesh sieve for an ultra-smooth custard.
5. Fill & Bake
Reduce oven temperature to 325°F (160°C).
Pour custard into pre-baked crust.
Bake 35–40 minutes, until edges are set and the center jiggles slightly.
6. Cool & Chill
Cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
The custard will continue to set as it chills—avoid overbaking.
For extra spice, dust the top lightly with cinnamon before serving.
Serve plain, or with lightly sweetened whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Holiday
