Why You’ll Love This Recipe
This recipe is simple, comforting, and elegant. It requires minimal ingredients, bakes evenly, and delivers a smooth, lightly spiced custard that feels festive without being overly rich.
Christmas Eve Cinnamon-Vanilla Custard Pie: A Warm, Classic Holiday Dessert
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A silky, comforting custard pie infused with warm cinnamon and fragrant vanilla, perfect for a cozy and elegant Christmas Eve dessert.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk together eggs and sugar until pale and smooth.
- Whisk in cornstarch, cinnamon, nutmeg, and salt.
- Gradually whisk in milk and heavy cream until fully combined.
- Stir in vanilla extract.
- Carefully pour the custard filling into the prepared pie crust.
- Bake for 45–50 minutes, until the center is just set but still slightly jiggly.
- Remove from oven and cool completely on a wire rack.
- Chill for at least 2 hours before slicing. Serve with whipped cream if desired.
Notes
- Do not overbake to avoid curdling the custard.
- The pie will continue to set as it cools.
- Freshly grated nutmeg adds extra holiday warmth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust forms the foundation of the dessert. A pre-baked crust ensures the custard stays smooth and fully set.
Whole milk creates the creamy base of the custard while keeping it light and balanced.
Heavy cream adds richness and a silky mouthfeel that defines a good custard pie.
Eggs are essential for structure. They help the custard set while maintaining a soft texture.
Granulated sugar sweetens the custard gently without overpowering the vanilla and cinnamon.
Cornstarch provides stability, helping the custard hold its shape when sliced.
Vanilla extract delivers warmth and depth, forming the backbone of the flavor profile.
Ground cinnamon adds gentle spice and holiday character without dominating the custard.
Salt balances sweetness and enhances overall flavor.
Directions
Begin by preheating the oven and placing the prepared pie crust into a pie dish. In a saucepan over medium heat, combine the milk and cream and warm gently until steaming but not boiling. In a separate bowl, whisk together the eggs, sugar, cornstarch, salt, cinnamon, and vanilla until smooth. Slowly pour the warm milk mixture into the egg mixture while whisking continuously to prevent curdling. Pour the custard filling into the prepared crust. Carefully transfer the pie to the oven and bake until the custard is set around the edges but slightly wobbly in the center. Remove from the oven and allow to cool completely, then refrigerate until fully set before slicing.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves approximately 8 slices. Preparation time is about 20 minutes, with a baking time of 40 to 45 minutes. Total time is roughly 1 hour and 15 minutes, plus chilling time.
Storage/reheating
Store the custard pie covered in the refrigerator for up to four days. Serve chilled or allow it to sit at room temperature briefly before serving. Reheating is not recommended, as it may affect texture.
Variations and Customizations
Nutmeg-spiced version
Add a small pinch of nutmeg for deeper holiday warmth.
Vanilla bean custard
Replace vanilla extract with vanilla bean for a more pronounced flavor.
Dairy-light option
Use all whole milk instead of cream for a lighter custard.
Gingersnap crust
Swap the traditional crust for a spiced cookie crust.
Orange-infused custard
Add a touch of orange zest for subtle brightness.
FAQs
Can I make this pie ahead of time?
Yes, it is ideal for making one day in advance.
How do I know when the custard is done?
The center should jiggle slightly but not appear liquid.
Can I use low-fat milk?
Yes, but the custard will be less rich.
Does this pie freeze well?
Freezing is not recommended due to texture changes.
Can I use store-bought crust?
Yes, it works perfectly for this recipe.
Is the cinnamon flavor strong?
No, it is subtle and well balanced.
Can I add whipped cream on top?
Yes, it pairs beautifully with the custard.
Why did my custard crack?
Overbaking can cause cracks to form.
Can I use brown sugar instead of white?
Yes, but it will deepen the flavor and color.
Is this pie overly sweet?
No, it is gently sweet and well balanced.
Conclusion
Christmas Eve Cinnamon-Vanilla Custard Pie is a graceful, comforting dessert that fits beautifully into holiday traditions. With its smooth texture, gentle spice, and make-ahead convenience, it is a reliable and elegant choice for celebrating Christmas Eve with warmth and simplicity.
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