Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is one of those comforting desserts that feels like a warm hug from your kitchen on a chilly holiday night. It’s rich, silky, and lightly spiced with cinnamon and vanilla—perfect for bringing that cozy seasonal spirit to your Christmas Eve table. Whether you’re an experienced baker or trying something a little new this year, you’ll love how approachable and festive this pie is. It’s the kind of recipe that always gets compliments and might even become a new holiday tradition in your home!
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What Makes This So Good
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe strikes the perfect balance between creamy texture and warm holiday spices. It’s exactly the kind of dessert that fills your home with a cozy aroma and brings smiles around the table, especially on chilly December nights.
- Big Flavor, Minimal Fuss: The cinnamon and vanilla blend deeply into a silky custard that tastes gourmet, but it only takes one bowl and a simple crust to pull off.
- Family-Friendly: Everyone from kids to grandparents will enjoy the smooth creaminess and subtle spice, making it a guaranteed crowd-pleaser.
- Simple Ingredients: You don’t need fancy or hard-to-find items—just pantry staples and fresh dairy to get that luscious, rich custard.
- Works Any Night: While perfect for Christmas Eve, this pie is special enough to serve at any cozy gathering or holiday celebration.
Ingredient Guide
Getting your ingredients right really sets the stage for success in this Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe. Here’s what I recommend for the freshest flavors and best texture.
- All-purpose flour: Use fresh, unbleached flour for a tender, flaky crust that holds up to the creamy filling beautifully.
- Unsalted butter: Chill it well and cut into cubes before mixing—it’s the secret to flaky pie crust layers.
- Heavy cream and whole milk: Fresh and full-fat ingredients deliver that rich, velvety custard flavor that makes the pie so special.
- Granulated sugar: Regular white sugar balances the spices and adds just the right touch of sweetness.
- Ground cinnamon: Use a good-quality, aromatic cinnamon—it really makes the warm festive notes pop.
- Vanilla extract: Pure vanilla extract adds depth and enhances the creaminess, making the custard sing.
- Eggs: Room temperature eggs whisk into the mixture smoothly, helping the custard set gently without curdling.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
Step 1 — Prep & Ready
First things first: you’ll want to make the crust dough by combining flour and salt, then cutting in chilled butter until you see coarse crumbs. Adding ice water slowly helps the dough come together just right without getting sticky. Once formed into a disk, pop it in the fridge for at least an hour—this rest period is key for a flaky, tender crust. Meanwhile, preheat your oven to 350°F (175°C) so it’s ready when your crust is rolled out and shaped into the pie dish.
Step 2 — Cook with Confidence
With your crust par-baked until lightly golden, it’s time to focus on the silky custard filling. Warm the cream, milk, and sugar gently until the sugar dissolves and the mixture is steaming but not boiling—you’ll notice that soft smell of sweet cream warming up, which always feels so homey. In a separate bowl, whisk eggs with cinnamon, vanilla, and salt until smooth. The trick here is to temper the eggs by slowly whisking in some of the warm cream mixture—this prevents scrambling. Once tempered, add it back to the pot and cook gently on low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This step requires love and care, but once you get it, the texture is heavenly.
Step 3 — Finish & Serve
Pour the smooth custard through a fine sieve into the baked crust—this makes sure any bits of cooked egg don’t spoil the creamy texture. Bake again for about 30–35 minutes until the custard is just set but still jiggles gently in the middle. Cool at room temperature, then refrigerate for at least 2 hours before serving; this chilling step helps everything firm up beautifully with a glossy finish. A light dusting of cinnamon or a dollop of whipped cream on top adds that extra festive flourish.
Extra Helpful Tips
I’ve found these little insights help you nail this Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe every time. Don’t worry if you’re a beginner — these tips will keep you on track for custard that’s perfectly creamy and crust that’s just right.
- Watch for This Sign: When cooking the custard, it’s ready when it thickly coats the back of a spoon and you can run your finger across it, leaving a clear line.
- Temperature Trick: Make sure your eggs are room temp before whisking—they blend better and help avoid lumps or scrambling.
- Prep-Ahead Option: You can make the pie crust and custard filling the day before; simply refrigerate the unbaked pie overnight and bake fresh for the best texture.
- Avoid This Common Mistake: Don’t rush adding warm cream into eggs—go slow to temper and keep your custard smooth without curdling.
Serve & Enjoy
Easy Enhancements
Sprinkle a pinch of freshly grated nutmeg or a dash more cinnamon on top for a little extra festive spice. If you’re feeling indulgent, a drizzle of caramel sauce or a handful of toasted pecans adds a lovely crunch and contrast to that creamy custard. Fresh whipped cream or a scoop of vanilla ice cream makes the pie totally irresistible.
Tasty Pairings
This pie pairs beautifully with a cup of hot mulled cider or a cozy mug of spiced tea. For a dessert spread, serve alongside gingerbread cookies or a rich chocolate yule log to balance the warm cinnamon and vanilla notes. I also love a tangy cranberry compote on the side for a festive pop.
Quick Plating Tips
Cut your slices cleanly with a sharp knife warmed in hot water for that perfect slice. Finish with a light dusting of cinnamon or a twist of orange peel for color contrast. A sprig of fresh mint can add a subtle pop of green and freshness. Simple and elegant!
Store, Freeze & Reheat
Fridge Storage
Store your pie covered tightly with plastic wrap or in an airtight container in the fridge for up to 3 days. You’ll notice the custard firms up a bit more but remains just as delicious—perfectly chill for easy slicing.
Freezer Friendly?
The custard pie doesn’t freeze as well because of its delicate texture; freezing can cause the custard to separate and become watery when thawed. If you want to freeze, it’s best to freeze the unbaked crust separately or prepare the custard fresh when ready.
Reheat Like New
Reheat gently in a low oven (around 300°F/150°C) for about 10 minutes to bring the pie back to a warm, tender state without drying it out. Avoid microwave reheating as it can alter the smooth texture. A slow warm-up helps keep the custard creamy and soft.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe FAQs
Absolutely! A good-quality pre-made pie crust works well for this recipe and saves time without compromising flavor. Just make sure to prebake it as instructed to avoid sogginess.
Tempering the eggs slowly with the warm cream mixture is key. Add the hot liquid gradually while whisking constantly to keep the eggs from cooking too fast and scrambling.
Yes! You can prepare both the crust and custard the day before, assemble, and refrigerate. Just bake fresh the next day for the best texture and freshness.
A slight jiggle in the center is normal and means your custard is perfectly set. It will firm up more as it cools and chills in the refrigerator.
Final Flavor Thoughts
I hope this Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe finds a special place on your holiday menu! It’s one of those feel-good desserts that’s just as lovely to make as it is to eat. If you try it out, I’d love to hear how it went—drop a star rating or share your tweaks below. Maybe next time, you’ll experiment with a hint of orange zest or toasted nuts for an extra festive spin. Happy baking and Merry Christmas!
Print📖 Recipe
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie combines a flaky homemade crust with a rich, spiced custard filling. Infused with warm cinnamon and fragrant vanilla, this comforting dessert is perfect for holiday gatherings, blending creamy textures with festive flavors in every bite.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 45 minutes (10-12 minutes for crust pre-bake, 10-12 minutes stovetop custard cook, 30-35 minutes baking the pie)
- Total Time: 1 hour 65 minutes (1 hour chilling + 20 min prep + 45 min cooking + 2 hours chilling post-bake recommended)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pie Crust:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3–4 tablespoon ice water
For the Custard Filling:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large eggs
- 2 teaspoon ground cinnamon
- 1½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare the pie crust: In a large bowl, combine the flour and salt. Add the chilled butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork and bake for 10–12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- Prepare the custard filling: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Be careful not to allow it to boil.
- Whisk the eggs and spices: In a separate bowl, whisk together the eggs, ground cinnamon, vanilla extract, and salt until well combined.
- Temper the eggs: Gradually add a small amount of the warm cream mixture to the egg mixture, whisking constantly to prevent curdling. Continue adding the warm cream mixture in small amounts until about half of it has been incorporated into the eggs.
- Combine and cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining warm cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, approximately 10–12 minutes. Avoid boiling to prevent curdling.
- Fill the pie crust: Remove the custard from heat and strain it through a fine-mesh sieve into the prepared pie crust to remove any curdled bits. Smooth the top with a spatula.
- Bake the pie: Bake the pie in the preheated oven for 30–35 minutes, or until the custard is set and a knife inserted into the center comes out clean. The center should still jiggle slightly.
- Cool and serve: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving. Garnish with a sprinkle of ground cinnamon or whipped cream, if desired.
Notes
- Chilling the pie dough is essential for a flaky crust.
- Temper the eggs slowly to avoid scrambling them.
- Do not allow the custard to boil to maintain a smooth texture.
- Refrigerate the pie well before serving for best flavor and texture.
- Optional garnishes include whipped cream or a dusting of ground cinnamon.
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