Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic

Introduction

This cinnamon-vanilla custard pie is the kind of dessert that feels like Christmas in every bite — smooth, creamy custard laced with warm vanilla and sweet cinnamon, all nestled in a tender, buttery pie crust. It’s simple, comforting, and wonderfully nostalgic — perfect for cozying up by the fire on Christmas Eve.

With its delicate texture and gentle spice, this pie is a timeless classic that never goes out of style. It’s less rich than cheesecake and lighter than a pecan pie, yet still delivers that creamy, satisfying finish you want in a holiday dessert. Serve it chilled or at room temperature with a dusting of cinnamon or a dollop of whipped cream — either way, it brings elegance and ease to your Christmas table.

Ingredients Overview

Pie Crust

You can use:

• Homemade butter pie crust for the best flavor
• Store-bought refrigerated crust to save time

Either way, blind-bake the crust first to prevent sogginess and ensure crisp edges.

Tips:

• Chill the dough well before baking.
• Use pie weights or dried beans during blind-baking.

Eggs

The foundation of the custard — eggs provide structure and that classic silky-smooth texture.

• Use large eggs, room temperature.
• Whisk gently — over-whipping can introduce air bubbles, making the custard less smooth.

Whole Milk & Cream

A blend of whole milk and heavy cream gives the filling its luxurious, velvety feel.

• You can use half-and-half in place of both.
• Avoid low-fat milk — it won’t produce the same richness.

Granulated Sugar

Adds just the right sweetness without overpowering the vanilla or cinnamon.

• For a deeper flavor, substitute a couple tablespoons with light brown sugar.

Vanilla Extract

The star of the show — use pure vanilla extract for the best flavor.

• For extra luxury, scrape the seeds of half a vanilla bean into the custard or use vanilla bean paste.

Ground Cinnamon

Warm and festive, cinnamon balances the sweetness and adds cozy spice.

• Use Ceylon cinnamon for a sweeter, subtler note.
• A sprinkle on top after baking creates a beautiful finish.

Salt

A small pinch of salt enhances all the other flavors and prevents the custard from tasting flat.

Step-by-Step Instructions

1. Prepare and Blind Bake the Crust

• Preheat oven to 375°F (190°C).
• Roll out your pie dough into a 9-inch pie plate.
• Prick the base with a fork and line with parchment. Fill with pie weights.
• Bake for 15 minutes, remove weights, and bake 5 more minutes until lightly golden.

Let crust cool slightly before adding the custard.

2. Make the Custard Filling

In a mixing bowl, whisk together:

• 3 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• 1 tbsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

Whisk until smooth and combined, but avoid beating too much air into the mixture.

3. Fill and Bake

• Reduce oven temperature to 325°F (165°C).
• Pour custard into the warm pre-baked crust.
• Bake for 35–40 minutes, until the center is just set but still slightly wobbly in the middle.

Edges should be firm, and a knife inserted 1 inch from the center should come out clean.

4. Cool and Chill

• Let pie cool at room temperature for 1 hour.
• Chill for at least 2 hours (or overnight) before serving to allow the custard to set fully.

5. Garnish and Serve

• Dust with extra cinnamon, nutmeg, or powdered sugar.
• Top with whipped cream or a drizzle of caramel sauce for a holiday-worthy finish.

Tips, Variations & Substitutions

• Crustless Version: Pour custard into a buttered pie dish and bake as a crustless custard for a gluten-free alternative.
• Dairy-Free: Use full-fat coconut milk and dairy-free crust. The flavor will shift but stay delicious.
• Spiced Twist: Add a pinch of nutmeg, cloves, or ginger for extra holiday spice.
• Mini Pies: Bake in individual tart pans or ramekins. Reduce baking time to 20–25 minutes.
• Cinnamon Swirl: Mix 1 tsp cinnamon and 1 tbsp sugar, then swirl into the top of the custard before baking for a marbled look.

Serving Ideas & Occasions

This pie is made for:

• Christmas Eve dessert tables
• Holiday brunches with coffee or cider
• Gifting — wrap and deliver to neighbors or loved ones
• Thanksgiving-style spreads where you want something creamy alongside classic pies

Pair with:

• Whipped cream or crème fraîche
• Cinnamon-dusted lattes or chai tea
• A scoop of vanilla ice cream for extra indulgence

The warm vanilla and spice makes it feel like holiday magic in every slice.

Nutritional & Health Notes

This pie is:

• Lower in sugar and fat than many rich holiday desserts
• High in protein from the eggs
• Naturally portion-controlled — the custard is rich, so small slices satisfy

To lighten it:

• Use low-fat milk and reduce cream slightly
• Cut sugar by a tablespoon or two
• Make crustless to cut carbs and calories

FAQs

Q1: Can I make this pie ahead of time?

Yes! This pie is perfect for making a day in advance. Chill overnight and garnish just before serving.

Q2: Can I freeze it?

You can freeze the baked pie once fully cooled. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and serve chilled.

Q3: Why is my custard pie watery?

Overbaking can cause the custard to curdle or weep. Bake just until set with a slight wobble in the center. Cooling fully before chilling is also important.

Q4: Can I use non-dairy milk?

Yes. Use full-fat coconut milk or almond milk for a dairy-free option, but the texture may be slightly less rich.

Q5: How long will it keep?

Store in the fridge for up to 4 days. Cover tightly to keep it fresh and avoid absorbing fridge odors.

Q6: Can I use store-bought crust?

Absolutely. Pre-made refrigerated or frozen crusts work great — just blind-bake them before adding the custard.

Q7: Can I make it sweeter or more spiced?

Yes! Add an extra tablespoon of sugar, or ¼ teaspoon each of nutmeg or ginger for a spicier twist.

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