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.
