Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is the perfect festive dessert to impress your guests. With its smooth, spiced custard filling nestled in a flaky crust, it offers a comforting and elegant treat for the holiday season.

Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 4 large eggs
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (optional, for thicker custard)
• Ground cinnamon (for dusting)
• Whipped cream (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. For a store-bought crust, follow package instructions for pre-baking if needed.
2. Step 2: In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
3. Step 3: Gradually add the heavy cream, vanilla extract, ground cinnamon, salt, and cornstarch if using. Whisk until the mixture is smooth and fully combined.
4. Step 4: Pour the custard filling into the prepared pie crust, filling just below the rim.
5. Step 5: Bake for 45 to 50 minutes, until the custard is set but still has a slight jiggle in the center and the edges turn lightly golden.
6. Step 6: Remove the pie from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours to let the custard fully set.
7. Step 7: Before serving, dust the top with ground cinnamon and add whipped cream if desired.

Tips & Variations

• For a richer flavor, substitute half of the heavy cream with whole milk or half-and-half.
• If you prefer a thicker custard, don’t skip the cornstarch; it helps stabilize the filling.
• Add a pinch of nutmeg or allspice along with cinnamon for a more complex spice profile.
• Serve with fresh berries or a drizzle of caramel sauce for added festive flair.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. When ready to serve, allow it to come to room temperature or eat chilled. Reheating is not recommended as the custard texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Yes, a homemade pie crust works wonderfully and adds a fresh, buttery flavor. Just be sure to blind bake it slightly if needed to avoid a soggy bottom.

What if my custard is still runny after baking?

Custard should have a slight jiggle but not be liquid. If too runny, bake for an additional 5-10 minutes, checking frequently. Avoid overbaking to prevent curdling or cracking.

Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe

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4.9 from 64 reviews

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a comforting holiday dessert featuring a smooth, spiced custard filling in a flaky pie crust. Infused with warm cinnamon and vanilla, this creamy pie is baked to perfection and garnished with a dusting of cinnamon and optional whipped cream, making it an elegant and festive treat for seasonal gatherings.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pie Crust:

• 1 pre-made pie crust (store-bought or homemade)

For the Custard Filling:

• 4 large eggs
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (optional, for thicker custard)

For Garnish:

• Ground cinnamon (for dusting)
• Whipped cream (optional)

Instructions

1. Prepare the Pie Crust: Preheat your oven to 350°F (175°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. For store-bought crusts, follow the package instructions for pre-baking if required to prevent a soggy bottom.
2. Make the Custard Filling: In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly frothy. Gradually add the heavy cream, vanilla extract, ground cinnamon, and salt. If you want a thicker custard, mix in the cornstarch at this stage. Continue whisking until everything is fully combined and smooth.
3. Assemble the Pie: Pour the prepared custard filling into the pie crust, filling it just below the rim to allow for slight expansion during baking.
4. Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes. The custard should be set but still have a slight jiggle in the center, and the edges of the crust should be lightly golden.
5. Cool and Serve: Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes. Then transfer it to the refrigerator to chill for at least 2 hours for the custard to fully set. Before serving, dust the pie with ground cinnamon and top with whipped cream if desired.

Notes

• For a thicker custard, adding cornstarch helps, but it’s optional if you prefer a creamier texture.
• Pre-baking the crust (blind baking) can prevent sogginess, especially with homemade crusts.
• Letting the pie cool completely before refrigerating helps avoid cracking on the custard surface.
• Whipped cream garnish adds a festive touch but can be omitted for a lighter dessert.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Christmas pie, custard pie, cinnamon pie, vanilla custard, holiday dessert, creamy pie, festive pie recipe