Christmas Eve Cinnamon-Vanilla Custard Pie
A creamy, rich custard pie infused with cinnamon and vanilla, perfect for festive celebrations.
Ingredients
For the Pie Crust
- 1 piece pie crust (homemade or store-bought)
For the Custard Filling
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk Can substitute with dairy-free alternatives
- 1 cup heavy cream Can substitute with dairy-free alternatives
- 1½ tsp ground cinnamon Alternatively, use 1 cinnamon stick steeped
- 2 tsp pure vanilla extract Or scrape from 1 vanilla bean
- 1 pinch salt
- ¼ tsp ground nutmeg Optional
- 1 tsp orange zest Optional for holiday flair
Instructions
Preparation
- Gather all ingredients to streamline the baking process.
- Preheat your oven to 375°F (190°C).
- Prepare the pie crust: roll out and place in a 9-inch pie dish; line with parchment and fill with weights.
- Bake the crust for 15 minutes, then remove weights and parchment, baking for an additional 5 minutes until lightly golden.
- Let the crust cool slightly.
Custard Preparation
- In a medium saucepan, combine whole milk, heavy cream, cinnamon, and vanilla. Heat until steaming, but do not boil.
- If using a cinnamon stick or vanilla bean, steep for about 10 minutes before removing.
- In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until smooth.
- Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
- Strain the custard mixture through a fine-mesh sieve for a silky texture.
Baking the Pie
- Lower oven temperature to 325°F (160°C). Pour custard into the pre-baked pie crust.
- Bake for 35–40 minutes, until edges are set but the center jiggles slightly.
- Allow the pie to cool at room temperature for proper setting.
- Refrigerate for at least 2 hours before slicing.
Notes
Store the pie in the refrigerator in an airtight container for 3–4 days. Can also be frozen for up to a month.