Cozy Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe, Made Simple
When the air turns crisp and the holiday lights start twinkling, I find myself reaching for desserts that feel like a warm hug. This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is exactly that—a buttery, silky custard nestled inside a tender, golden crust. It’s the kind of pie that invites you to slow down and savor each bite.
I love how the subtle cinnamon and fragrant vanilla blend in the creamy filling, creating a comforting aroma that fills the kitchen. Whether you’re baking this as a finale to your family feast or just treating yourself, you’ll find this pie becomes an instant holiday favorite.
Let’s walk through everything you need to know to make this beautiful custard pie with confidence—no stress, just pure holiday joy.
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What Makes This Recipe Special
- Balanced flavors: Sweet, rich, and thoughtfully textured.
- Friendly technique: Clear steps built for home success.
- Easy to personalize: Swap in seasonal twists without stress.
- Make-ahead smart: Prep components to save time on busy days.
Ingredient Lowdown
- All-purpose flour: The backbone of the crust—provides structure and flakiness.
- Unsalted butter: Chilled and cubed for a toasty, rich crust. Salted butter can work but skip extra salt.
- Ice water: Keeps the butter cold and helps bring the dough together without toughness.
- Heavy cream: Adds luxurious creaminess to the custard filling.
- Whole milk: Balances richness and lightens the texture.
- Granulated sugar: Sweetens gently—don’t skip, as it balances the spices.
- Eggs: Provide custard’s golden body and silky texture.
- Ground cinnamon: The warm spice star—use fresh ground for best aroma.
- Vanilla extract: Adds depth and a creamy fragrance.
- Salt: Enhances sweetness and rounds the flavors elegantly.
Set Up for Success
Before we dive in, take a moment for mise en place—measure your ingredients and have everything within reach. Don’t forget to preheat your oven to 350°F (175°C) and prepare a 9-inch pie dish. Rolling out a cold dough on a lightly floured surface keeps things chill and easier to work with, ensuring a crisp, golden crust.
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Tools & Kitchen Gear
Helpful tools that make this Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe smooth from start to finish—plus optional extras for efficiency and precision.
Step-by-Step: Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
- Prepare the pie crust: In a large bowl, mix flour and salt. Cut chilled butter into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, stirring gently until the dough just holds together. Press into a disk, wrap in plastic, and chill for at least 1 hour. Staying patient here pays off with a flaky crust.
- Preheat and bake the crust: Once chilled, roll the dough on a lightly floured surface to fit your 9-inch dish. Press it in, trim edges, and prick the bottom with a fork to stop bubbles. Bake at 350°F for 10–12 minutes until just golden. This gentle pre-baking helps keep your crust crisp against the creamy custard.
- Warm the cream mixture: In a saucepan, combine heavy cream, milk, and sugar. Heat gently over medium, stirring so the sugar melts and the mix becomes fragrant and warm—but avoid boiling, which can change the texture.
- Whisk eggs and spices: In a separate bowl, beat together eggs, cinnamon, vanilla, and salt until smooth and aromatic. The warm spice melds beautifully with vanilla’s floral notes here.
- Temper the eggs: Slowly whisk a small amount of the warm cream into the eggs to raise their temperature. This prevents scrambling later. Add about half of the cream gradually, blending steady and smooth.
- Cook the custard: Pour the egg mixture back into the saucepan with remaining warm cream. Stir constantly over low heat until the custard thickens enough to coat the back of a spoon. This usually takes 10–12 minutes—patience is key. Remember, gentle heat ensures a silky finish without curdling.
- Fill the pie crust: Strain the custard through a fine sieve into the pre-baked crust to catch any lumps. Smooth the top with a spatula for a pristine, velvety finish ready for baking.
- Bake to set: Return the pie to the oven for 30–35 minutes. The custard should set firm with a slight jiggle in the center, so don’t overbake! That gentle wobble is your cue for creamy, just-right custard texture.
- Cool and chill: Let the pie cool at room temperature before refrigerating for at least 2 hours. This chilling step gives the flavors time to meld and helps the custard firm completely for perfect slicing.
- Serve with style: Before serving, sprinkle a little cinnamon or add a dollop of whipped cream for that extra festive touch. I love how the scent instantly brings smiles to the table.
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Chef’s Notes & Success Tips
Tempering the eggs carefully is your best friend here—pour slowly and whisk fast to keep things smooth. If your custard starts steaming, turn down the heat; patience makes that perfect creamy texture. When baking, look for that slight jiggle in the center—it’s how you know the pie won’t crack or dry out. And don’t skip resting the dough in the fridge—cold dough means flakier crust, every time.
Flavor Twists for Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
- Add a pinch of nutmeg or ground cloves for an even deeper holiday spice profile.
- Swap half the heavy cream with coconut milk for a gentle tropical hint and dairy alternative.
- Top with caramelized pears or spiced apples before baking for an elegant fruity surprise.
- Stir in finely chopped dark chocolate or sprinkle chocolate shavings on top after baking.
- Mix a tablespoon of orange zest into the custard for bright citrus warmth.
- For a boozy kick, add a splash of brandy or rum to the custard before cooking.
Storage & Make-Ahead Tips
- Refrigerate: Keep covered in the fridge for up to 3 days—flavors actually deepen after resting.
- Freeze: Wrap tightly with plastic and foil; freeze up to 1 month. Thaw overnight in the fridge before serving.
- Reheat: For a warm slice, gently microwave on low power or reheat in a low oven until warmed through, but be careful not to overheat or the custard might separate.
- Make ahead crust: You can prepare and bake the crust a day ahead to save time on a busy holiday.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe FAQs
- Can I use a store-bought pie crust? Absolutely! Store-bought crusts work well in a pinch, just watch the bake time closely to avoid overbaking.
- How do I know if the custard is done? The custard should be set around the edges but gently jiggle in the center when you gently shake the pan.
- What if my custard curdles while cooking? It usually means the heat was too high—cook low and slow, stir constantly, and temper your eggs carefully.
- Can I use spices other than cinnamon? Yes! Nutmeg, cloves, or even cardamom can beautifully complement the vanilla flavor.
- How do I serve this pie for the holidays? I love it chilled with a dusting of cinnamon or whipped cream, maybe alongside a hot cup of tea or coffee.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie features a rich, spiced custard filling nestled in a buttery, flaky homemade pie crust. Infused with warm cinnamon and fragrant vanilla, this festive dessert is perfect for holiday gatherings and offers a comforting, smooth texture with a lightly golden baked crust.
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pie Crust:
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 3–4 tbsp ice water
For the Custard Filling:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large eggs
- 2 tsp ground cinnamon
- 1½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Prepare the pie crust: In a large bowl, combine the flour and salt. Add the chilled butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork and bake for 10–12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- Prepare the custard filling: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Do not let it boil.
- Whisk the eggs and spices: In a separate bowl, whisk together the eggs, ground cinnamon, vanilla extract, and salt until well combined.
- Temper the eggs: Gradually add a small amount of the warm cream mixture to the egg mixture, whisking constantly to prevent curdling. Continue adding the warm cream mixture in small amounts until about half of it has been incorporated into the eggs.
- Combine and cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining warm cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 10–12 minutes. Do not let it boil.
- Fill the pie crust: Remove the custard from heat and strain it through a fine-mesh sieve into the prepared pie crust to remove any curdled bits. Smooth the top with a spatula.
- Bake the pie: Bake the pie in the preheated oven for 30–35 minutes, or until the custard is set and a knife inserted into the center comes out clean. The center should still jiggle slightly.
- Cool and serve: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving. Garnish with a sprinkle of ground cinnamon or whipped cream, if desired.
Notes
- Be sure not to boil the cream mixture or the custard to prevent curdling.
- Tempering the eggs carefully is essential to achieving a smooth custard texture.
- Use a fine-mesh sieve to strain the custard for a silky finish.
- Chill the pie thoroughly before serving to ensure proper setting.
- For extra flavor, garnish with whipped cream and a sprinkle of cinnamon.
