Description
Xmas custard pie recipe with cinnamon vanilla Creamy festive dessert for your holiday table Perfect makeahead treat for Christmas Eve
Ingredients
Scale
- 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