Christmas Eve Cinnamon-Vanilla Custard Pie
A creamy and comforting dessert that fills your home with festive aromas of cinnamon and vanilla, perfect for holiday gatherings.
Ingredients
For the Pie Crust
- 1 crust pie crust Unroll and fit into a 9-inch pie dish
For the Custard
- 4 large eggs Fresh eggs provide richness
- 3.75 cups granulated sugar Three-quarters cup plus more for sweetness
- 1.5 cups whole milk Can be replaced with almond milk for a nutty taste
- 1 cup heavy cream Can be substituted with coconut milk for a lower-calorie option
- 1.5 teaspoons ground cinnamon Or a cinnamon stick steeped for more flavor
- 2 teaspoons pure vanilla extract Or one vanilla bean scraped for extra depth
- 1 pinch salt Enhances the sweetness of the custard
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Unroll the pie crust and place it into a 9-inch pie dish, filling every nook and cranny.
- Line the crust with parchment paper and fill with baking weights, baking for 15 minutes.
- Remove the weights and parchment, then bake for an additional 5 minutes until golden.
Making the Custard
- In a medium saucepan, combine whole milk and heavy cream over medium heat.
- Add ground cinnamon and vanilla extract, stirring until steaming but not boiling.
- If using, steep a cinnamon stick or vanilla bean for 10 minutes and then remove.
- In a mixing bowl, whisk together eggs, sugar, and salt until smooth and pale.
- Slowly pour the heated milk mixture into the egg mixture while whisking to temper the eggs.
- Strain the custard mixture through a sieve to remove solids for a smooth filling.
- Lower oven temperature to 325°F (163°C) and pour custard into the pre-baked pie crust.
- Bake for 35-40 minutes, checking until the edges are set and the center jiggles slightly.
Cooling and Serving
- Once baked, cool the pie at room temperature for a bit, then refrigerate for at least 2 hours.
- Serve slices with a drizzle of caramel sauce and a dollop of whipped cream topped with cinnamon.
Notes
Store covered pie at room temperature for up to 2 hours or refrigerate for up to 3 days. Can be frozen for up to 3 months. The pie reaches a deeper flavor after a night in the fridge.