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.
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)
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.
Notes
For the creamiest custard, don’t skip the tempering step—it prevents scrambled eggs.
Chill the pie overnight for the cleanest slices.
Straining the custard after cooking guarantees a lump-free finish.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Keywords: holiday pie, custard pie, Christmas dessert