Description

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy, comforting holiday dessert that combines the warm flavors of cinnamon and vanilla in a silky baked custard set in a flaky pie crust. Perfect for festive gatherings, it boasts a gently spiced, rich texture that melts in your mouth.

Ingredients

Scale

Pie Crust

1 pie crust (homemade or store-bought)

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

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Instructions

Pre-bake the Crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and place it into a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights or dried beans to prevent bubbling. Bake for 15 minutes. Then remove the weights and parchment and bake for an additional 5 minutes until the crust is lightly golden. Allow it to cool slightly.
Prepare Custard Base: In a saucepan, combine whole milk and heavy cream along with ground cinnamon or a cinnamon stick and the vanilla extract or scraped vanilla bean. Heat over medium heat until the mixture is steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes, then remove them before proceeding.
Whisk Eggs & Sugar: In a mixing bowl, whisk together the large eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale in color.
Temper & Combine: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Once combined, strain the custard through a fine-mesh sieve for an extra smooth texture.
Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard filling into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set but the center still jiggles slightly when shaken gently.
Cool & Chill: Let the pie cool at room temperature. Then refrigerate it for at least 2 hours to fully set the custard before slicing and serving.

Notes

For a dairy-free option, substitute milk and cream with suitable plant-based alternatives but expect some changes in texture.
You can add optional nutmeg or orange zest to the custard mixture for extra holiday flavor.
Ensure not to overbake the custard to keep its creamy texture; the center should still jiggle slightly when done.
Use a fine-mesh sieve to strain the custard to avoid lumps for the smoothest pie filling.
Let the pie chill thoroughly as it helps the custard to fully set and slice cleanly.