Christmas Eve Custard Pie Cinnamon Vanilla (Print)
Velvety cinnamon and vanilla custard in a flaky 9-inch crust, chilled for festive gatherings.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust
→ Custard Filling
02 - 1 cup whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 3/4 cup granulated sugar
06 - 2 tablespoons cornstarch
07 - 1 1/2 teaspoons vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon fine sea salt
→ Topping
10 - 1/4 teaspoon ground cinnamon
11 - Powdered sugar for dusting (optional)
# How To Make It:
01 - Preheat oven to 350°F (175°C). Gently place the unbaked 9-inch pie crust into a pie pan, crimping or trimming the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming, being careful not to let it boil. Remove from heat.
03 - In a mixing bowl, thoroughly whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until the mixture is smooth.
04 - Slowly pour the warm milk and cream into the egg mixture, whisking constantly to temper and create a unified custard base.
05 - Pass the custard mixture through a fine-mesh sieve into a clean bowl to achieve a silky texture. Pour the strained custard into the prepared pie crust.
06 - Transfer the filled pie to the oven. Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly. If the crust edges brown too quickly, shield with foil.
07 - Remove the pie from the oven and place on a wire rack. Allow to cool at room temperature; custard will continue to set as it cools.
08 - Sprinkle surface with ground cinnamon. Optionally, dust with powdered sugar just before serving.
09 - Refrigerate the pie for at least 2 hours to ensure thorough chilling and optimal slicing.
# Expert Tips:
01 -
- It tastes like the spirit of the holidays but feels light enough to have after a full meal.
- The silky custard is genuinely impossible to mess up, even if you get distracted by carolers or laughter in the next room.
02 -
- Baking it too long turns the custard rubbery; trust your oven and take it out when the center just wobbles.
- Straining the custard is not optional—it’s what makes every bite luxuriously smooth, with no hint of cooked egg.
03 -
- Move the pie to the lower third of the oven to keep the crust crisp as the filling bakes.
- Letting the pie cool on the counter before chilling in the fridge prevents condensation that can ruin your crust.