Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe – Festive & Delicious Recipe

Introduction

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is the perfect festive dessert to impress your guests. With a tender homemade crust and a smooth, spiced custard filling, it offers comforting flavors that capture the holiday spirit beautifully.

Ingredients

• All-purpose flour – 1 1/4 cups
• Cold unsalted butter – 1/2 cup (cut into small cubes)
• Ice water – 2-3 tablespoons
• Salt – A pinch
• Optional: 1 tablespoon sugar (if you prefer a slightly sweet crust)
• Large eggs – 3
• Granulated sugar – 1/2 cup
• Heavy cream – 1 1/4 cups
• Pure vanilla extract – 2 teaspoons
• Ground cinnamon – 1 teaspoon
• Salt – A pinch

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, salt, and sugar if using.
2. Step 2: Add the cold butter cubes and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
3. Step 3: Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together.
4. Step 4: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Step 5: Roll the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer it carefully, trim edges, and crimp as desired.
6. Step 6: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
7. Step 7: Blind bake the crust for 10-12 minutes. Remove weights and parchment, then bake for another 5 minutes. Let the crust cool.
8. Step 8: Meanwhile, whisk the eggs, granulated sugar, cinnamon, and a pinch of salt in a bowl until combined.
9. Step 9: Stir in the heavy cream and vanilla extract until smooth.
10. Step 10: Pour the custard filling into the cooled crust. Bake at 350°F (175°C) for about 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
11. Step 11: Remove from oven and let the pie cool completely before serving. Chill if desired for a firmer texture.

Tips & Variations

• Use cold butter and ice water to keep the crust flaky and tender.
• If you prefer a sweeter custard, add an extra tablespoon of sugar to the filling.
• Add a pinch of nutmeg or ground cloves for extra holiday spice.
• Serve with whipped cream or a dusting of powdered sugar for a festive touch.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature or warm gently in a low oven for a few minutes. The custard is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, pre-made crusts can be used for convenience. Just blind bake as directed before adding the custard filling.

What if my custard cracks during baking?

Cracking can happen if the oven is too hot or the custard is overbaked. Bake at a moderate temperature and remove when the center is just set but slightly jiggly.

Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe – Festive & Delicious Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a festive and delicious dessert featuring a flaky homemade crust filled with a smooth, comforting custard infused with warm cinnamon and rich vanilla flavors. Perfect for holiday gatherings, it combines classic spices and creamy textures for a memorable treat.

• Author: Hannah
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

For the Crust

• All-purpose flour – 1 1/4 cups
• Cold unsalted butter – 1/2 cup (cut into small cubes)
• Ice water – 2-3 tablespoons
• Salt – A pinch
• Optional: 1 tablespoon sugar (if you prefer a slightly sweet crust)

For the Custard Filling

• Large eggs – 3
• Granulated sugar – 1/2 cup
• Heavy cream – 1 1/4 cups
• Pure vanilla extract – 2 teaspoons
• Ground cinnamon – 1 teaspoon
• Salt – A pinch

Instructions

1. Prepare the Pie Crust: In a large mixing bowl, whisk together the all-purpose flour, salt, and optional sugar if using. Add the cold unsalted butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough forms. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. Roll Out the Dough: On a floured surface, roll the chilled dough to fit a 9-inch pie dish. Carefully transfer it to the dish, trim excess edges, and crimp edges as desired.
3. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 10-12 minutes, then remove the weights and bake an additional 5 minutes until lightly golden. Allow to cool before filling.
4. Prepare the Custard Filling: In a mixing bowl, whisk together the large eggs and granulated sugar until smooth and slightly pale. Whisk in the heavy cream, pure vanilla extract, ground cinnamon, and a pinch of salt until fully combined.
5. Fill and Bake the Pie: Pour the custard filling into the cooled pie crust. Bake at 375°F (190°C) for approximately 35-40 minutes or until the custard is set but slightly jiggly in the center. Remove from oven and cool to room temperature, then refrigerate for at least 2 hours before serving for best texture.

Notes

• Use cold butter and ice water to achieve a flaky pie crust.
• Blind baking ensures the crust remains crisp and does not get soggy from the custard.
• Do not overbake the custard to prevent cracking; it should still have a slight jiggle when done.
• For a sweeter crust, add the optional teaspoon of sugar.
• Store leftover pie covered in the refrigerator and consume within 3 days.

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