If you dream of a dessert that’s velvety-smooth, beautifully scented, and feels custom-made for the holidays, this Christmas Eve Cinnamon-Vanilla Creamy Custard Pie delivers every single time. With a flaky golden crust and a luscious custard filling that’s delicately infused with cinnamon and vanilla, this pie captures all the cozy, nostalgic flavors of Christmas Eve. Whether you’re serving it after a big family meal or sneaking a chilled slice by the twinkling lights, this is a holiday tradition you’ll crave all year.
Ingredients You’ll Need
This recipe shines thanks to a handful of simple, carefully chosen ingredients. Each one plays a starring role in creating the taste, richness, and fragrance that makes the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie an unforgettable treat.
- Unbaked 9-inch pie crust: This is your pie’s delicious foundation, ready to become golden and flaky in the oven.
- Whole milk (1 ½ cups): Full-fat milk gives the custard its signature creaminess and subtle sweetness.
- Heavy cream (1 cup): For extra rich and silky custard, there’s no substitute for real heavy cream.
- Granulated sugar (¾ cup): A touch of sweetness perfectly balances out the warm spices and enhances the vanilla.
- Large eggs (3): These are essential for setting the custard and creating a silky, tender texture.
- Cornstarch (1 tablespoon): Just a bit ensures the custard is smooth and has the perfect consistency.
- Unsalted butter (1 tablespoon): Dotted on top before baking, this adds a lovely gloss and a hint of richness.
- Vanilla extract (1 tablespoon): The real magic behind the pie’s inviting aroma and creamy flavor.
- Ground cinnamon (1 teaspoon): The heart of the holiday flavor, a must for that classic Christmas Eve warmth.
- Salt (¼ teaspoon): A tiny pinch makes all the sweet and spicy notes pop beautifully.
- Ground nutmeg for topping (optional): Just a sprinkle adds festive flair and an extra fragrant top note.
How to Make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Step 1: Prepare the Pie Crust
Start by placing your unbaked pie crust into a 9-inch pie dish. Press it gently into the corners and crimp the edges as fancily or as simply as you’d like. This step gives your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie its homey, comforting base. If you want your edges to look extra pretty, use your knuckles or a fork for decoration.
Step 2: Warm Up the Dairy
In a medium saucepan, combine the whole milk and heavy cream. Warm them gently over medium heat, stirring occasionally, until they’re hot to the touch but not boiling. You just want the dairy warm enough to blend smoothly with your egg mixture. For an extra hint of spice, you can add a cinnamon stick at this stage, then remove it before combining with the eggs.
Step 3: Mix the Custard Base
In a mixing bowl, whisk together the granulated sugar, eggs, cornstarch, vanilla extract, ground cinnamon, and salt until the mixture is smooth and unified. This moment is where all those rich, spicy aromas start to fill your kitchen and hint at the deliciousness to come.
Step 4: Temper and Combine
Now, it’s time to gently combine your warmed milk mixture with the egg mixture. Do this slowly, pouring the dairy in a thin stream while whisking constantly. This “tempering” method makes sure the eggs don’t scramble and gives you a silky, perfectly blended custard—essential for your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie.
Step 5: Assemble and Bake
Pour your custard mixture into the prepared pie crust. Dot the top with small pieces of unsalted butter—this melts into the filling, adding luxurious flavor and shine. Slide the pie into a 350°F oven and bake for 45 to 50 minutes. The edges should be set, but the center will have a slight, inviting wobble. If the crust is browning too quickly, drape some foil over the edges partway through baking.
Step 6: Cool and Chill
Allow the pie to cool at room temperature until it’s no longer hot, then cover and refrigerate for at least 4 hours. This chilling step sets the custard and makes every slice neat and luscious. Right before serving, feel free to sprinkle a light shower of ground nutmeg on top for an irresistibly festive finish.
How to Serve Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Garnishes
For that extra-special touch, top each slice with a dollop of whipped cream and a gentle dusting of nutmeg or cinnamon. Edible gold stars or sliced candied oranges would be a magical, shimmering finish for a true Christmas Eve treat. If you love contrast, a few tart cranberries look stunning against the creamy pie as well.
Side Dishes
Serve your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie alongside a mug of hot cocoa, spiced chai, or rich French press coffee for a comforting pairing. If you want to add more to your dessert table, pair with fresh fruit or a crisp shortbread cookie for a satisfying blend of flavors and textures.
Creative Ways to Present
Consider serving mini individual custard pies for a charming, personal touch—using mini tart pans works beautifully for holiday parties. You can also slice the pie into slim wedges and serve fanned out on a platter with a scattering of sugared berries, or try layering a slice in a parfait glass with whipped cream and toasted nuts for a deconstructed spin on the classic.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Christmas Eve Cinnamon-Vanilla Creamy Custard Pie tightly in plastic wrap or foil and store it in the refrigerator. The flavors deepen after a day, and the texture remains creamy and satisfying for up to three days. Be sure to keep it chilled to preserve its custardy freshness.
Freezing
While many custard pies don’t freeze perfectly, this one holds up surprisingly well. Let it cool and set completely, then wrap tightly in several layers of plastic wrap and foil before placing in the freezer. Thaw overnight in the fridge before serving. Just note, the texture may become a bit more tender after freezing—still delicious but slightly softer.
Reheating
To gently warm up your pie, place individual slices on a microwave-safe plate and heat in 10-second intervals until just warm—not hot. You can also briefly warm slices in a 300°F oven for a few minutes, just until the chill disappears. This is especially comforting on a snowy night, with the spices filling the air.
FAQs
Can I use a store-bought pie crust?
Absolutely! Store-bought crusts save time and still bake up golden and flaky. You can also opt for a homemade crust if you want that from-scratch touch—both will work beautifully for your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie.
Is it possible to make this pie gluten-free?
Yes, simply use a gluten-free pie crust (store-bought or homemade), and double-check your cornstarch and vanilla extract are certified gluten-free. The filling itself is naturally gluten-free and just as creamy.
Can I substitute light cream or half-and-half for the heavy cream?
You can use half-and-half, but the rich, ultra-smooth texture that defines this pie comes from heavy cream. If you swap, the filling may be a bit lighter—still lovely but slightly less indulgent.
How do I know when the pie is done baking?
Watch for the edges to become firm and the center to jiggle ever so slightly when you gently shake the pie dish. The custard will continue to set as it cools, so don’t worry if it seems a touch wobbly fresh from the oven.
Do I need to chill the pie before serving?
Yes, chilling is key for the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie. It allows the custard to set properly, giving you those neat, creamy slices everyone loves. Plus, the flavors meld and deepen after a few hours in the fridge.
Final Thoughts
Making this Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is like bottling up the joy and warmth of the holidays in every slice. Don’t miss the chance to make new memories around this unforgettable dessert—your friends and family will be asking for it long after the last bite!
Print
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Celebrate the holiday season with this decadent Christmas Eve Cinnamon-Vanilla Creamy Custard Pie. A rich and creamy custard filling flavored with vanilla and cinnamon, nestled in a flaky pie crust – it’s the perfect dessert for your festive gatherings.
Ingredients
For the pie:
- 1 unbaked 9-inch pie crust
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ground nutmeg for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the crust: Place the pie crust into a 9-inch pie dish and crimp the edges.
- Make the custard: In a medium saucepan, combine milk and cream. Heat over medium until warm but not boiling.
- Prepare the filling: In a mixing bowl, whisk together sugar, eggs, cornstarch, vanilla extract, cinnamon, and salt until smooth.
- Combine mixtures: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Fill the pie: Pour the custard mixture into the prepared pie crust. Dot with butter pieces.
- Bake: Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and chill: Let the pie cool at room temperature, then refrigerate for at least 4 hours before serving.
- Serve: Sprinkle with nutmeg just before serving if desired.
Notes
- For a deeper flavor, use a cinnamon stick in the milk while warming and remove it before combining with the egg mixture.
- Serve chilled or at room temperature with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
