Why Make This Recipe
Christmas Eve is a time for family gatherings and festive cheer, and what better way to celebrate than with a delicious dessert? The Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy, delightful treat that adds magic to your holiday table. Its warm flavors of cinnamon and vanilla create a wonderful aroma and taste, making it perfect for holiday celebrations. This pie is not only delicious but also easy to make, allowing you to spend more time with your loved ones and less time in the kitchen.
How to Make Christmas Eve Cinnamon-Vanilla Custard Pie
Ingredients:
- 1 pie crust (homemade or store-bought)
- 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, 1 tsp orange zest for holiday flair
Directions:
-
Pre-bake the Crust
Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line it with parchment paper, fill it with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Cool slightly. -
Prepare Custard Base
In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove. -
Whisk Eggs & Sugar
In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until the mixture is smooth and pale. -
Temper & Combine
Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain the mixture through a fine-mesh sieve for extra smoothness. -
Fill & Bake
Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set, but the center still jiggles slightly. -
Cool & Chill
Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie
This pie is best served chilled. You can slice it into wedges and serve it with a dollop of whipped cream on top. For an extra festive touch, sprinkle some ground nutmeg or add a slice of orange on the side. The creamy texture and rich flavors make it a perfect dessert for your holiday dinner.
How to Store Christmas Eve Cinnamon-Vanilla Custard Pie
To keep the pie fresh, cover it with plastic wrap or aluminum foil and store it in the refrigerator. It should stay good for up to 3 days. If you want to enjoy it later, you can freeze the pie—just make sure to wrap it tightly. To serve it after freezing, let it thaw in the refrigerator for a few hours.
Tips to Make Christmas Eve Cinnamon-Vanilla Custard Pie
- For the best flavor, use fresh ground cinnamon and high-quality vanilla extract.
- If you want a stronger cinnamon flavor, consider using a whole cinnamon stick.
- Allow your pie to cool completely before refrigerating for the best texture.
Variation (if any)
You can add a splash of holiday flavor by incorporating some orange zest or ground nutmeg into the custard. This will enhance the festive experience and add a delightful twist.
FAQs
1. Can I use a different type of milk?
Yes, you can use almond milk, coconut milk, or any other milk alternative, but the flavor and creaminess may vary.
2. What can I do if my pie cracks?
If your pie cracks, it may have been overbaked. Try reducing the baking time slightly next time for a smoother finish.
3. Can I make the pie ahead of time?
Absolutely! You can make the pie a day in advance. Just store it in the fridge, and it will taste just as delicious when served the next day.
Christmas Eve Cinnamon-Vanilla Custard Pie
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, delightful dessert featuring warm flavors of cinnamon and vanilla, perfect for holiday celebrations.
Ingredients
- 1 pie crust (homemade or store-bought)
- 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, 1 tsp orange zest for holiday flair
Instructions
- Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Cool slightly.
- In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
- In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
- Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set, but the center jiggles slightly.
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
This pie is best served chilled. Slice and serve with whipped cream or a sprinkle of nutmeg. Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Christmas Eve Cinnamon-Vanilla Custard Pie
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, delightful dessert featuring warm flavors of cinnamon and vanilla, perfect for holiday celebrations.
Ingredients
- 1 pie crust (homemade or store-bought)
- 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, 1 tsp orange zest for holiday flair
Instructions
- Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Cool slightly.
- In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
- In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
- Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
- Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set, but the center jiggles slightly.
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
This pie is best served chilled. Slice and serve with whipped cream or a sprinkle of nutmeg. Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
