Introduction
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie has quickly become one of my family’s favorite holiday desserts. The rich, creamy filling is perfectly balanced with the warm, comforting notes of cinnamon and vanilla, making each bite feel like a warm embrace. The buttery, flaky crust pairs beautifully with the silky custard, and the optional topping of whipped cream and a dusting of cinnamon adds a festive touch. What I love most about this pie is its versatility—it’s a fantastic dessert for Christmas Eve, but it’s also perfect for any holiday celebration or cozy winter gathering. The combination of simplicity and elegance makes it a winner every time.
Why You’ll Love Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
This pie is a holiday classic in the making. If you love rich and creamy desserts with a touch of spice, this custard pie is for you. The velvety smooth filling, flavored with vanilla and cinnamon, has just the right amount of sweetness and warmth to complement the buttery pie crust. It’s a dessert that evokes feelings of nostalgia and comfort while also adding a bit of festive cheer to your holiday table.
Perfect for serving during the holiday season, the creamy custard pie is simple to prepare yet impressively delicious. Whether you’re enjoying it after Christmas dinner or as a sweet breakfast treat on Christmas morning, this pie will quickly become a favorite in your holiday repertoire.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2-3 tablespoons ice water
For the Filling:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups whole milk, warmed
- 1/4 teaspoon salt
For Topping (Optional):
- Whipped cream
- Ground cinnamon for dusting
Instructions
- Preheat the Oven and Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper to prevent the crust from sticking.
- Make the Pie Dough: In a mixing bowl, combine the flour and cold, cubed butter. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Gradually add 2-3 tablespoons of ice water, mixing until the dough begins to come together.
- Shape the Dough: Roll out the dough on a lightly floured surface to fit your pie dish. Press it into the dish, trimming and crimping the edges to create a nice border. Use a fork to prick the bottom of the crust to prevent air bubbles during baking.
- Pre-Bake the Crust: Place the crust in the oven and bake for 10 minutes. This helps create a sturdy base for the custard filling and ensures that the crust will stay crisp even with the creamy filling.
- Prepare the Custard Filling: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined. Slowly add the warmed milk while whisking continuously to ensure the custard mixture is smooth and lump-free.
- Assemble the Pie: Pour the custard mixture into the pre-baked pie crust. Be sure to fill the crust evenly and carefully.
- Bake the Pie: Bake the pie for 40-50 minutes, or until the center is set and a knife inserted into the middle comes out clean. The pie will continue to firm up as it cools, so be sure not to overbake.
- Cool and Refrigerate: Allow the pie to cool to room temperature before placing it in the refrigerator. Let the pie chill for at least 2 hours before serving, so the custard can set properly.
- Serve: Once chilled, top the pie with whipped cream and a light dusting of ground cinnamon for an added festive touch. Serve the pie in slices and enjoy the creamy, cinnamon-spiced goodness!
Nutrition Facts
Servings: 8 slices
Calories per Serving: 310 kcal
Sugar: 28g
Sodium: 85mg
Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg
Preparation Time
- 20 minutes
Cooking Time
- 50 minutes
Cooling Time
- 2 hours
Total Time
- 3 hours 10 minutes
How to Serve
- Whipped Cream: Serve each slice with a generous dollop of fresh whipped cream for a rich and creamy topping.
- Ground Cinnamon: Lightly dust each slice with ground cinnamon to enhance the pie’s flavor and add a touch of holiday flair.
- Fresh Fruit: For an added contrast, serve with fresh berries like raspberries or strawberries for a refreshing balance to the richness of the custard.
- Hot Beverages: Pair with a warm mug of coffee, hot chocolate, or a spiced chai tea for a cozy, festive dessert experience.
Additional Tips
- Use Cold Butter for the Crust: Cold butter ensures a flaky, tender crust. Don’t skip the chilling step in the dough-making process, as it helps prevent the dough from becoming too soft during baking.
- Preheat the Milk: Warming the milk before adding it to the egg mixture helps to prevent curdling and ensures a smooth custard filling.
- Chill the Pie: Be patient and let the pie cool completely before serving. This allows the custard to set and ensures that each slice will hold its shape.
- Customize the Spices: Feel free to add other holiday spices, such as nutmeg or cloves, to the filling if you prefer a more spiced flavor.
- Make the Crust Ahead of Time: You can prepare the pie crust a day ahead and store it in the fridge until you’re ready to assemble the pie.
FAQ Section
- Can I make this pie without a crust? Yes, you can make a crustless version by simply greasing the pie dish and pouring the custard mixture directly into it. The pie may need to be baked a bit longer.
- How long can I store the pie? The pie can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or foil to keep it fresh.
- Can I freeze this pie? While it’s best served fresh, you can freeze the pie for up to 1 month. Let it cool completely before wrapping it tightly and freezing. Thaw it in the fridge before serving.
- Can I use a store-bought pie crust? Absolutely! If you’re short on time, a store-bought pie crust works perfectly. Just make sure to follow the pre-baking instructions to prevent it from becoming soggy.
- What’s the best way to whip the cream? To make the whipped cream, use chilled heavy cream and a chilled bowl. Beat the cream with a hand mixer or stand mixer until soft peaks form, then add powdered sugar to taste.
- Can I make this pie with low-fat milk? While you can use low-fat milk, the pie will be less creamy and rich than if you use whole milk. For best results, stick to whole milk.
- What if the center of the pie isn’t set after 50 minutes of baking? If the center is still jiggly after 50 minutes, continue to bake in 5-minute increments. Check the center with a knife or toothpick, and it should come out clean when fully set.
- Can I use almond or oat milk instead of dairy milk? Yes, you can substitute almond or oat milk for a dairy-free version, but the texture and flavor may vary slightly. Make sure the milk is warmed before adding it to the eggs.
- How do I know when the pie is done baking? The pie is done when the center is set, and a knife inserted into the middle comes out clean. If it’s still liquid, continue baking for an additional 5-10 minutes.
- What should I do if my custard doesn’t set? If your custard doesn’t set after chilling, it may be because the pie was underbaked. To fix this, gently warm the pie in the oven for a few minutes, but be careful not to overbake.
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie will undoubtedly become a beloved dessert in your holiday traditions. It’s rich, comforting, and beautifully spiced, making it a perfect fit for your festive celebrations!