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