Christmas Eve Cinnamon-Vanilla Custard Pie -

Christmas Eve Cinnamon-Vanilla Custard Pie

A creamy indulgence combining the warm flavors of cinnamon and vanilla, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Total Time 1 25

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 330

Crust

Custard Filling

4 large 4 large eggs
¾ cup ¾ cup granulated sugar
1½ cups 1½ cups whole milk
1 cup 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
1½ tsp 1½ tsp ground cinnamon Or 1 cinnamon stick, steeped.
2 tsp 2 tsp pure vanilla extract Or 1 vanilla bean, scraped.
1 pinch Pinch of salt
¼ tsp ¼ tsp ground nutmeg Optional, for holiday flair.
1 tsp 1 tsp orange zest Optional, for a citrus note.

Prepare the Crust

Preheat your oven to 375°F (190°C). Roll out the pie crust and place it into a 9-inch pie dish. Line with parchment paper and add baking weights.
Bake for 15 minutes. Remove weights and parchment, bake for an additional 5 minutes until golden. Remove from oven and cool slightly.

Prepare Custard Base

In a saucepan, combine whole milk and heavy cream with cinnamon and vanilla, heating gently until steaming. If using, steep with a cinnamon stick or vanilla bean for 10 minutes before removal.

Whisk Eggs & Sugar

In a mixing bowl, whisk together eggs, sugar, and a pinch of salt until smooth and pale.

Temper & Combine

Gradually pour the hot milk mixture into the egg mixture while whisking continuously. Strain the custard through a fine-mesh sieve.

Fill & Bake

Lower the oven to 325°F (160°C) and pour the custard into the pre-baked pie crust. Bake for 35 to 40 minutes until edges are set but center remains slightly jiggly.

Cool & Chill

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.

For more intense flavor, steep the milk and cream longer. The homemade crust adds charm, and orange zest can brighten the custard.