The Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is a heartwarming dessert that brings cozy flavors and a silky texture to your holiday table. Imagine a flaky, buttery crust cradling a smooth custard infused with comforting cinnamon and sweet vanilla, making every bite a festive delight. This pie isn’t just delicious; it’s a beautiful way to celebrate togetherness as the aroma fills your kitchen and the creamy filling melts in your mouth, perfect for making Christmas Eve truly special.
Ingredients You’ll Need
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe keeps things wonderfully simple with ingredients that are easy to find yet packed with purpose. Each element contributes something unique — from the tenderly flaky crust to the custard’s smooth richness and aromatic warmth.
- 1 1/4 cups all-purpose flour: The essential base for a tender, flaky pie crust that holds everything together beautifully.
- 1/2 cup cold unsalted butter, cubed: Adds richness to the crust and flakiness when baked cold and cut into the flour.
- 2-3 tablespoons ice water: Just enough to bring the dough together without melting the butter and losing texture.
- 3 large eggs: These provide structure and creaminess to the custard filling, making it silky and smooth.
- 3/4 cup granulated sugar: A perfect balance of sweetness to enhance vanilla and cinnamon without overpowering.
- 1 teaspoon vanilla extract: Infuses the custard with warm, inviting sweetness, elevating the flavor profile.
- 1/2 teaspoon ground cinnamon: Brings a comforting, festive spice that gently perfumes the entire pie.
- 2 1/2 cups whole milk, warmed: Creates the creamy texture for the custard and helps blend the flavors.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness and spice perfectly.
- Whipped cream: Optional but highly recommended for topping, adding lightness and richness.
- Ground cinnamon for dusting: A final festive touch to bring out the pie’s inviting aroma and look.
How to Make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
Step 1: Prepare Your Oven and Pie Dish
Start by preheating your oven to 350°F (175°C). Greasing your 9-inch pie dish or lining it with parchment paper ensures the pie won’t stick and makes clean-up a breeze. This little prep step sets the stage for baking perfection.
Step 2: Make the Flaky Pie Crust
In a mixing bowl, combine the all-purpose flour with cold, cubed unsalted butter. Using a pastry cutter or your fingertips, blend them together until the mixture resembles coarse crumbs. The cold butter is crucial here; it creates the delicate layers that make the crust flaky and tender. Slowly add 2 to 3 tablespoons of ice water, stirring just until the dough forms. Be careful not to overwork it, or the crust could toughen.
Step 3: Roll, Shape, and Pre-Bake the Crust
Lightly flour your surface and roll out the dough into a circle big enough to fit your pie dish. Press it gently into place, trim any excess, and crimp the edges for that charming homemade look. Don’t forget to prick the bottom with a fork—this small step prevents bubbling. Baking the crust for 10 minutes before adding the filling helps it stay crisp under the custard.
Step 4: Whisk Together the Custard Filling
In a clean bowl, vigorously whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until everything is well combined. Slowly pour in the warmed whole milk while continuing to whisk. This gradual mixing ensures a smooth, silky custard without lumps and an even distribution of those cozy flavors.
Step 5: Bake the Pie to Custard Perfection
Pour the custard mixture carefully into your pre-baked crust. Place the pie in the oven and bake for 40 to 50 minutes. Look for a gentle wobble in the center or test with a knife; if it comes out clean, your custard is set. This baking time develops the creamy filling while keeping it delicate and tender inside.
Step 6: Cool and Chill Before Serving
Once out of the oven, allow the pie to cool at room temperature to avoid cracking. Then refrigerate for at least two hours to let the custard fully set and the flavors meld. This step is crucial for that melt-in-your-mouth texture and sliceable firmness.
Step 7: Add the Finishing Touches
Just before serving, dollop with fresh whipped cream and sprinkle a little ground cinnamon on top for an irresistible presentation and extra hint of spice. This final flourish makes the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe feel extra special and festive.
How to Serve Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
Garnishes
Whipped cream is simply a must-have garnish, lending a light, airy contrast to the creamy custard. A dusting of ground cinnamon or even a sprinkle of nutmeg adds warmth and beauty, sparking the senses before the first bite.
Side Dishes
Pair this pie with a cup of spiced tea, coffee, or even a glass of sparkling cider for a cozy holiday experience. Fresh fruit like sliced pears or apples complements the cinnamon-vanilla notes wonderfully and adds a refreshing brightness.
Creative Ways to Present
Consider serving individual slices on festive plates with cinnamon sticks or star anise alongside for decoration. You can also create mini custard pie tarts using the same recipe in smaller pans to delight guests with individual servings.
Make Ahead and Storage
Storing Leftovers
After enjoying your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe, wrap leftovers tightly with plastic wrap or keep them in an airtight container. Store them in the refrigerator for up to three days to maintain freshness and avoid loss of that creamy texture.
Freezing
Freezing custard pie is tricky because the texture can change, but if you must, freeze the pie without the whipped cream topping. Wrap it tightly in plastic wrap and aluminum foil for up to one month. Thaw it overnight in the fridge before serving, though the custard may become slightly waterier.
Reheating
This pie is best served cold or at room temperature, so reheating is not usually recommended. If desired, warm slices gently in a low oven (around 275°F) for 5-10 minutes, but avoid microwave reheating as it can make the custard rubbery.
FAQs
Can I use a store-bought pie crust instead of making my own?
Absolutely! Using a high-quality store-bought crust saves time and still delivers delicious results, especially if pressed for time. Just pre-bake it as directed to keep the crust crisp before adding the custard filling.
What type of milk works best for the custard?
Whole milk is ideal because it gives the custard that rich, creamy texture. You could try half-and-half for an even richer filling, but skim or low-fat milk will result in a thinner, less indulgent custard.
How do I know when the custard pie is fully baked?
Look for the center to be mostly set with a slight jiggle when you gently shake the pie. Inserting a clean knife into the center should come out mostly clean without liquid custard clinging to it.
Can I make the pie dairy-free or vegan?
While this traditional recipe relies on dairy and eggs for texture and flavor, you can experiment with plant-based milks and egg substitutes. Be prepared for differences in texture and taste, though—this custard pie is truly special as written.
What is the best way to slice the custard pie?
Use a sharp, thin-bladed knife and warm it under hot water before slicing to get clean, neat pieces without cracking or tearing the custard.
Final Thoughts
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is such a joy to make and share. It brings warmth, nostalgia, and a touch of elegance to your holiday gathering that friends and family will remember long after the last slice is gone. If you’re looking for a festive dessert that melds cozy spices with creamy indulgence, this recipe is a must-try for your Christmas Eve celebrations.
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Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a comforting and festive dessert featuring a flaky homemade crust filled with a smooth, cinnamon-spiced vanilla custard. Perfectly baked to a creamy finish, it’s ideal for holiday gatherings, topped with whipped cream and a sprinkle of cinnamon for extra warmth and flavor.
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 Serving
- Whipped cream
- Ground cinnamon for dusting
Instructions
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper to prevent sticking.
- Make the Pie Crust: In a mixing bowl, combine the all-purpose flour and cold cubed unsalted butter. Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Gradually add 2 to 3 tablespoons of ice water and mix until the dough comes together into a ball.
- Roll Out and Pre-Bake Crust: Lightly flour a surface and roll out the dough to fit your pie dish. Press the dough evenly into the dish, trim the excess, and crimp the edges decoratively. Prick the bottom of the crust with a fork to prevent bubbling. Bake the crust for 10 minutes to pre-bake it.
- Prepare Custard Filling: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth. Slowly pour in the warmed whole milk while whisking continually to combine the mixture evenly.
- Fill Pie and Bake: Pour the prepared custard mixture into your pre-baked pie crust. Return the pie to the oven and bake for 40 to 50 minutes, or until the center is set and a knife inserted in the middle comes out clean.
- Cool and Chill: Allow the pie to cool to room temperature after baking, then refrigerate it for at least 2 hours to ensure the custard sets firmly.
- Serve: Just before serving, top the pie with whipped cream and a light dusting of ground cinnamon for extra holiday flair and flavor.
Notes
- Be sure the butter for the crust is very cold to achieve a flaky texture.
- Warming the milk helps to prevent curdling when mixing it with eggs.
- Chilling the pie before serving enhances the custard’s firmness and flavor.
- You can substitute whole milk with half-and-half for a richer custard.
- Use fresh ground cinnamon for the best aromatic flavor.
