Name: Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Prep time: 15 min
Cook time: 25 min
Total time: PT-488729H2M29S
Cuisine: American
Ingredients: 1 9-inch pie crust (homemade or store-bought); 2 cups whole milk; 1 cup heavy cream; 3 large eggs; 2 egg yolks; 3/4 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon pure vanilla extract; 1 1/4 teaspoons ground cinnamon; 1/4 teaspoon salt; Whipped cream for garnish (optional)

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is the dessert your holiday table has been waiting for. Velvety smooth custard infused with sweet vanilla and a warm hint of cinnamon sits nestled in a flaky, golden crust. Each bite tastes like a hug on a cold winter night—comforting, nostalgic, and just indulgent enough to feel special.

Perfect for family gatherings, this pie is all about cozy simplicity. It comes together with pantry staples and makes the house smell like pure holiday magic while it bakes. Whether you’re hosting a big dinner or having a quiet night by the fire, this pie brings warmth, tradition, and a touch of elegance to your festive table.

What Kind of Pie Crust Should I Use?

A homemade buttery pie crust is always a winner here, but if you’re short on time, a good-quality store-bought deep-dish crust will work beautifully. The key is to blind-bake it first so the custard doesn’t soak through—you want that flaky, crisp bite to contrast the creamy filling.

Ingredients for the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

Whole Milk
Essential for that classic creamy texture without making the custard overly rich.

Heavy Cream
Adds body and luxurious silkiness to the filling.

Eggs & Egg Yolks
These provide the structure, giving the custard its signature set and rich mouthfeel.

Granulated Sugar
Sweetens the custard just enough to balance the warm spice notes.

Cornstarch
A little goes a long way to ensure the custard thickens perfectly without curdling.

Vanilla Extract
The star flavor note. Use a high-quality pure extract for the best aroma and taste.

Ground Cinnamon
Gives the pie its festive warmth and depth, essential for that holiday twist.

Salt
Just a pinch to balance the sweetness and enhance all the other flavors.

Pie Crust
Whether homemade or store-bought, this forms the foundation that holds everything together.

How To Make the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until lightly golden. Let it cool completely.

Step 2: Heat the Dairy

In a medium saucepan, combine whole milk and heavy cream. Heat over medium until it’s just about to simmer—small bubbles around the edge. Remove from heat.

Step 3: Whisk the Eggs

In a large bowl, whisk together the eggs, yolks, sugar, cornstarch, vanilla extract, cinnamon, and salt until smooth and slightly pale in color.

Step 4: Temper the Eggs

Slowly pour the warm milk mixture into the egg mixture while whisking constantly. This step prevents the eggs from scrambling.

Step 5: Cook the Custard

Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 6-8 minutes.

Step 6: Strain for Smoothness

Optional but recommended: pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits or lumps.

Step 7: Fill and Chill

Pour the warm custard into the cooled pie crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or overnight, until fully set.

Step 8: Garnish and Serve

Just before serving, dust lightly with cinnamon and add whipped cream or a sprinkle of nutmeg for an extra festive touch.

Serving and Storing This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

Serve this pie chilled straight from the fridge for the cleanest slices and best texture. It’s especially delightful with a swirl of whipped cream or a dusting of extra cinnamon on top. Pair it with hot cocoa or mulled wine for that full holiday experience.

To store, cover the pie loosely with plastic wrap or foil and keep refrigerated. It will stay fresh for up to 4 days. If you’re making it ahead, you can prepare the crust and custard separately a day in advance, then assemble the day of.

Avoid freezing the pie, as the custard can split once thawed, losing its silky texture.

Frequently Asked Questions

What kind of milk works best in this custard?

Whole milk is ideal—it gives the custard creaminess without being too heavy. You can substitute with 2%, but avoid skim milk.

Can I make it dairy-free?

You can try using full-fat canned coconut milk and a non-dairy crust, but the texture will be slightly different.

Why is my custard lumpy?

Lumps form when eggs cook too fast. Be sure to temper your eggs slowly and cook the custard gently over medium-low heat.

Yes! Blind baking is essential to avoid a soggy bottom. It ensures the crust stays crisp against the custard filling.

Can I make this pie a day ahead?

Absolutely. In fact, it’s better when it has time to chill overnight. This helps the custard fully set and makes slicing easier.

What’s the best topping for serving?

Whipped cream with a pinch of cinnamon or nutmeg adds a festive finish. You could also add a drizzle of caramel for extra indulgence.

Want More Pie Ideas with a Twist?

If this Christmas Eve Cinnamon-Vanilla Creamy Custard Pie made your holiday feel magical, here are some other irresistible pies and desserts to keep the flavor going:

Try the No-Bake Easy Cherry Chocolate Chip Pie for a chilled and fruity delight.
Warm up with the Hot Fudge Pie when you’re craving rich chocolate indulgence.
The Pineapple Cheese Pie is a tropical surprise with creamy texture and bold flavor.
For a quicker bite, check out Blueberry Swirl Yogurt Bites—they’re light, refreshing, and easy to make.
Or go nostalgic with the Gooey Cinnamon Roll French Toast Casserole for a brunch-to-dessert crossover that’s pure comfort.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you dust it with cinnamon or go bold with caramel drizzle? Did your guests ask for seconds?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more of my daily recipes and sweet inspirations over on Pinterest at Life with Nina.

Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes + chill time
Yield: 8 servings 1x
Category: Dessert
Method: Stove + Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is the ultimate festive dessert. Smooth vanilla custard with a warm hint of cinnamon rests in a crisp pie crust, chilled to creamy perfection. Perfect for cozy winter nights, this recipe is simple, nostalgic, and guaranteed to impress.

Instructions

1. Preheat oven to 375°F (190°C). Line pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and bake another 5–7 minutes until golden. Cool completely.

2. In a saucepan, combine whole milk and heavy cream. Heat over medium until small bubbles appear on the edges. Remove from heat.

3. In a large bowl, whisk together eggs, egg yolks, sugar, cornstarch, vanilla extract, cinnamon, and salt until smooth.

4. Slowly pour the warm milk mixture into the egg mixture while whisking to temper.

5. Return everything to the saucepan. Cook over medium-low heat, stirring constantly, until thickened like pudding (about 6–8 minutes).

6. Optional: Strain the custard through a fine mesh sieve for silky smooth texture.

7. Pour custard into cooled crust. Smooth the top and refrigerate for at least 4 hours or overnight.

8. Before serving, dust with extra cinnamon or top with whipped cream.