Do you have a dessert that whispers of holiday magic the second it hits the oven? This Christmas Eve Cinnamon-Vanilla Custard Pie is that dish for my family. It’s the kind of recipe that transforms your kitchen into a cozy winter haven, filling the air with the warm, comforting scents of vanilla and spice. It’s surprisingly simple to make, yet it feels incredibly special—the perfect centerpiece for your holiday table that will have everyone asking for seconds (and the recipe!).
Table of Contents
Table of Contents
Why You’ll Love This Christmas Eve Custard Pie
- Surprisingly Simple: Don’t let the elegant result fool you. This pie comes together with straightforward steps and simple ingredients.
- The Ultimate Comfort Food: It’s the coziest, most comforting dessert, like a warm hug in pie form.
- Make-Ahead Magic: You can bake this pie a day in advance, making your Christmas Eve so much more relaxing.
- Crowd-Pleaser: Its classic, gentle sweetness appeals to both kids and adults alike.
Ingredients
For the Filling:
Print
Christmas Custard Pie Cinnamon Vanilla
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
Description
Xmas custard pie recipe with cinnamon vanilla Creamy festive dessert for your holiday table Perfect makeahead treat for Christmas Eve
Ingredients
- 1 (9-inch) unbaked pie crust
- 2 cups heavy cream
- 1 cup whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Place your unbaked pie crust in a 9-inch pie dish and crimp the edges as desired. Set it aside.
- In a medium saucepan over medium heat, combine the heavy cream and milk. Warm the mixture until it just begins to steam, but do not let it boil. Remove from heat.
- In a large mixing bowl, whisk the eggs and sugar together until they are well combined and slightly pale.
- Add the flour, vanilla extract, cinnamon, and salt to the egg mixture. Whisk vigorously until the mixture is completely smooth and no lumps remain.
- Slowly pour the warm cream and milk mixture into the egg mixture, whisking constantly. This gradual process tempers the eggs and prevents them from scrambling.
- Carefully pour the completed custard filling into the unbaked pie crust.
- Place the pie dish on a baking sheet to catch any potential drips and bake for 45-55 minutes. The pie is done when the edges are set but the center still has a slight jiggle (like Jell-O).
- Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set fully.
- Before serving, top with a generous dollop of whipped cream and a light dusting of cinnamon.
Notes
A cozy, comforting cinnamon-vanilla custard pie that’s surprisingly simple to make and the perfect centerpiece for your holiday table.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 420 kcal
- Sugar: 22 g
- Fat: 30 g
- Carbohydrates: 32 g
- Protein: 6 g
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 2 cups heavy cream
- 1 cup whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping (Optional):
- Whipped cream
- A dusting of cinnamon or nutmeg
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Place your unbaked pie crust in a 9-inch pie dish and crimp the edges as desired. Set it aside.
- In a medium saucepan over medium heat, combine the heavy cream and milk. Warm the mixture until it just begins to steam, but do not let it boil. Remove from heat.
- In a large mixing bowl, whisk the eggs and sugar together until they are well combined and slightly pale.
- Add the flour, vanilla extract, cinnamon, and salt to the egg mixture. Whisk vigorously until the mixture is completely smooth and no lumps remain.
- Slowly pour the warm cream and milk mixture into the egg mixture, whisking constantly. This gradual process tempers the eggs and prevents them from scrambling.
- Carefully pour the completed custard filling into the unbaked pie crust.
- Place the pie dish on a baking sheet to catch any potential drips and bake for 45-55 minutes. The pie is done when the edges are set but the center still has a slight jiggle (like Jell-O).
- Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set fully.
- Before serving, top with a generous dollop of whipped cream and a light dusting of cinnamon.
Equipment You’ll Need
- 9-inch pie dish
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
Tips & Variations
The key to a silky smooth custard is tempering the eggs properly. Don’t rush it! Slowly drizzling the warm cream into the eggs while whisking is the secret. If you see a few tiny specks of cooked egg after mixing, you can pour the filling through a fine-mesh sieve into the pie crust for an extra-smooth texture. For a delightful twist, try adding a pinch of nutmeg or a tablespoon of bourbon to the filling. If you’re a fan of fruity desserts, you might love this technique for a Summer Berry Pie as well.
This recipe became a non-negotiable part of our holiday tradition after I brought it to a potluck years ago. A friend’s child, who was a notoriously picky eater, asked for a second slice, and my heart just melted. Now, it doesn’t feel like Christmas Eve without it.
Serving Suggestions
This cinnamon-vanilla custard pie is sublime all on its own, but a cup of hot coffee or a glass of cold milk takes it to the next level. For a truly spectacular holiday spread, pair it with other classic desserts. It would be a fantastic addition to a table that also features a rich and fudgy Chocolate Truffle Cake.
Nutrition Facts
Approximate values per serving (1 slice): Calories: 420 | Fat: 30g | Saturated Fat: 17g | Carbohydrates: 32g | Sugar: 22g | Protein: 6g
Wrapping up your holiday meal with this pie is the perfect finale. It’s a humble, heartwarming dessert that captures the spirit of the season in every creamy, spiced bite. I hope this Christmas Eve Cinnamon-Vanilla Custard Pie finds its way into your family’s traditions and creates many sweet memories for years to come.
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! This pie is an excellent make-ahead dessert. Bake it, let it cool completely, and then store it covered in the refrigerator for up to two days before serving. This actually allows the flavors to meld beautifully.
Why is my custard pie runny?
A runny custard usually means it needed more time to set in the refrigerator. This pie requires at least 4 hours of chilling, but overnight is best. Also, make sure you baked it until the center had a firm jiggle, not a liquid slosh.
Can I use a pre-made crust?
Of course! Using a store-bought, unbaked pie crust is a huge time-saver and works perfectly in this recipe. No one will know your secret!
How should I store leftovers?
Keep any leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator. It will stay delicious for up to 3 days. For more tips on keeping your baked goods fresh, check out this guide from USDA Food Safety.