Why You’ll Love This Recipe
This custard pie is rich without being heavy, sweet without being cloying, and classic yet endlessly adaptable. The blend of cinnamon and vanilla evokes a comforting warmth that feels like home during the holidays. The texture — smooth, creamy, and lightly set — pairs beautifully with a flaky crust. Best of all, it requires simple pantry ingredients and minimal effort for an unforgettable result.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie: A Silky Holiday Classic
- Total Time: 1 hr
- Yield: 8 servings
- Diet: Vegetarian
Description
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a festive and comforting dessert featuring a silky smooth vanilla custard filling infused with warm cinnamon and baked in a buttery pie crust. Perfectly creamy and aromatic, it’s a holiday favorite that brings coziness to every bite.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/8 teaspoon salt
- Whipped cream and ground cinnamon for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish, trim and crimp the edges as desired. Chill for 10 minutes.
- In a medium saucepan, heat milk and heavy cream over medium heat until warm but not boiling.
- In a mixing bowl, whisk together eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Gradually pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
- Pour the custard mixture into the prepared pie crust.
- Bake for 40–45 minutes, or until the edges are set and the center is slightly wobbly.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and a sprinkle of cinnamon before serving, if desired.
Notes
- For a richer flavor, use half-and-half instead of milk.
- To prevent the crust from becoming soggy, brush it with a beaten egg before pouring in the custard.
- Best served chilled after resting overnight for a firmer texture.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust – Use a pre-baked homemade or store-bought crust as your base. A buttery, flaky crust complements the custard’s smooth filling perfectly.
Whole milk – Provides the rich, creamy foundation for the custard. You can substitute part of it with half-and-half for an even silkier texture.
Eggs – The backbone of any custard, eggs give structure and that signature creamy consistency when baked slowly at a gentle heat.
Granulated sugar – Adds balanced sweetness without overpowering the delicate vanilla and cinnamon flavors.
Vanilla extract – The star flavoring that gives the custard its signature aroma and warmth. Use pure vanilla extract for the best result.
Ground cinnamon – A hint of spice that enhances the holiday essence. You can adjust the amount based on how pronounced you want the spice to be.
Nutmeg – A light sprinkle brings a gentle, aromatic depth that complements the cinnamon beautifully.
Butter – A small pat of melted butter enriches the custard and adds a subtle golden sheen on top.
Salt – Just a pinch enhances the sweetness and balances all the flavors in the pie.
Whipped cream (for serving) – Optional but highly recommended; a cloud of lightly sweetened whipped cream adds a luxurious finishing touch.
Directions
Begin by preheating your oven to 350°F (175°C). Place your pre-baked pie crust on a baking sheet to catch any spills and set aside.
In a medium saucepan, gently heat the milk over low heat until warm but not boiling. Remove from the heat. In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, melted butter, and salt until fully combined and smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
Once the mixture is well-blended, strain it through a fine mesh sieve into a large measuring cup or bowl to remove any cooked egg bits — this ensures your custard stays silky smooth. Pour the custard into the prepared pie crust.
Bake for 40–45 minutes, or until the edges are set but the center still has a slight wobble. The pie will continue to set as it cools. Allow it to cool at room temperature for about an hour, then refrigerate for at least 3 hours or overnight.
Serve chilled or slightly cool, topped with whipped cream and a dusting of cinnamon for a festive touch.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- 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.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe yields 8 slices and takes approximately 15 minutes of prep time with 45 minutes of baking, plus additional cooling. It’s perfect to prepare the day before your Christmas gathering, leaving you more time to enjoy the festivities.
Storage/reheating
Refrigerate leftover pie covered with plastic wrap or in an airtight container for up to 4 days. Serve it chilled straight from the fridge — the texture remains silky and luscious. Avoid reheating in the microwave, as it can cause the custard to separate. If you prefer it slightly warm, let it sit at room temperature for 20–30 minutes before serving.
Variations and Customizations
Caramel Swirl Custard Pie – Drizzle caramel sauce into the custard before baking for a beautiful marbled effect and added sweetness.
Cinnamon-Sugar Crust – Brush your pie crust edges with butter and sprinkle with cinnamon sugar before baking for an extra crunch.
Coconut-Vanilla Version – Replace half the milk with coconut milk and top with toasted coconut flakes for a tropical twist.
Bourbon Custard Pie – Add a tablespoon of bourbon to the filling for a grown-up holiday touch.
Pumpkin Spice Fusion – Mix in a tablespoon of pumpkin puree and a pinch of ginger for a subtle seasonal upgrade.
Gluten-Free Option – Use a gluten-free crust; the custard filling remains naturally gluten-free.
Maple Custard Pie – Swap part of the sugar with pure maple syrup for a deeper, more rustic sweetness.
FAQs
Can I make this pie ahead of time?
Yes, it’s actually better when made a day in advance, allowing the flavors to deepen and the texture to firm up perfectly.
Do I need to blind-bake the crust?
Yes, blind-baking ensures the crust stays crisp and doesn’t become soggy once the custard filling is added.
How do I know when the custard is done baking?
The center should jiggle slightly but not appear liquid. It will continue to set as it cools.
Can I use skim milk instead of whole milk?
You can, but the custard will be less rich and creamy. Whole milk or half-and-half is recommended.
How do I prevent cracks in my custard?
Bake it gently and avoid overbaking. If the oven is too hot, the custard can curdle or crack.
What’s the best way to serve this pie?
Chilled, with a dollop of whipped cream and a light dusting of cinnamon or nutmeg on top.
Can I freeze this pie?
Yes, wrap it tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Can I add other spices?
Absolutely. Try adding cardamom, clove, or allspice for a more complex holiday flavor.
How long does it need to cool before slicing?
At least three hours in the refrigerator to achieve the perfect set.
Can I use store-bought pie crust?
Yes, a quality store-bought crust works just as well for convenience.
Conclusion
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie embodies the heart of the holidays — simple, elegant, and irresistibly comforting. Its velvety texture and warm, fragrant flavors make it a dessert you’ll look forward to year after year. Whether served after a grand festive meal or enjoyed quietly by the fire, each bite feels like a cozy celebration of the season. Make it once, and it’s sure to become a cherished Christmas Eve tradition in your home.
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