Description

This Christmas Eve Cinnamon-Vanilla Custard Pie is a comforting holiday dessert featuring a velvety custard infused with warm cinnamon and fragrant vanilla, nestled in a tender, buttery crust. Perfect for festive gatherings, it offers an elegant presentation with a glossy finish and golden crust, delivering classic flavors that evoke the warmth and nostalgia of the holiday season.

Ingredients

Scale

Custard Base

4 large eggs (room temperature)
2 cups whole milk

Flavor Enhancers

1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Sweetener

3/4 cup granulated sugar

Pie Crust

1 9-inch buttery, flaky pie crust (homemade or store-bought)

Additional

Pinch of salt

Instructions

Prepare Your Pie Crust: Preheat your oven to 375°F (190°C). Roll out a chilled homemade or store-bought pie crust and press it evenly into a 9-inch pie dish, trimming any excess dough. Line the crust with parchment paper and fill with pie weights or dried beans to blind bake. Bake for 15-20 minutes until lightly golden, then remove weights and parchment.
Mix the Custard Filling: In a large bowl, whisk together the room temperature eggs and granulated sugar until smooth. Warm the whole milk gently in a saucepan over low heat until warm but not boiling. Stir in ground cinnamon and pure vanilla extract into the warm milk. Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs and avoid curdling, creating a silky cinnamon-vanilla custard base. Add a pinch of salt and mix well.
Pour and Bake: Pour the custard filling carefully into the pre-baked pie crust. Bake at 350°F (175°C) for about 40-50 minutes or until the custard is set around the edges but still slightly wobbly in the center. The custard should have a creamy texture without being overcooked.
Cool and Chill: Remove the pie from the oven and let it cool completely at room temperature. Afterward, refrigerate the pie for at least 3 hours or overnight to allow it to firm up and for flavors to meld before serving.

Notes

Use room temperature eggs to achieve a smooth custard without chunks.
Do not overbake; the custard should jiggle slightly when done and will set as it cools.
Choose pure vanilla extract for a richer, more authentic flavor.
Blind bake the crust to prevent sogginess and maintain a flaky texture.
After cooling, loosely cover the pie with plastic wrap to avoid drying out in the refrigerator.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 280 kcal
Sugar: 25 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 0.5 g
Protein: 6 g
Cholesterol: 140 mg

Keywords: Christmas pie, custard pie, cinnamon pie, holiday dessert, vanilla custard, festive dessert