Vanilla Custard Pie – Creamy Holiday Dessert Magic

Why make this recipe

Christmas Eve Cinnamon-Vanilla Custard Pie is a delightful dessert that captures the essence of the holiday season. This creamy pie brings together warm cinnamon and sweet vanilla, making it a perfect treat for festive gatherings. It’s simple to make, and the taste is sure to impress your family and friends. The custard filling is smooth and rich, while the pie crust adds a satisfying crunch. With every bite, you’ll experience the holiday magic that this pie delivers.

How to make Christmas Eve Cinnamon-Vanilla Custard Pie

Ingredients:

• 1 pie crust (homemade or store-bought)
• 4 large eggs
• ¾ cup granulated sugar
• 1½ cups whole milk
• 1 cup heavy cream
• 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
• 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of salt
• Optional: ¼ tsp ground nutmeg
• 1 tsp orange zest for holiday flair

Directions:

1. Pre-bake the Crust
2. Preheat the oven to 375°F (190°C). Roll out your pie crust and place it in a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes. After this, remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden. Allow it to cool slightly.
3. Prepare Custard Base
4. In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming, but do not let it boil. If you are using a cinnamon stick or vanilla bean, let it steep for 10 minutes and then remove it.
5. Whisk Eggs & Sugar
6. In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.
7. Temper & Combine
8. Slowly pour the hot milk mixture into the eggs while whisking constantly. This warms the eggs without cooking them. Strain the mixture through a fine-mesh sieve for extra smoothness.
9. Fill & Bake
10. Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set, but the center still jiggles slightly.
11. Cool & Chill
12. Let the pie cool at room temperature, then place it in the refrigerator to chill for at least 2 hours before slicing.

How to serve Christmas Eve Cinnamon-Vanilla Custard Pie

Serve this delicious custard pie chilled. For an extra festive touch, consider garnishing each slice with a sprinkle of ground nutmeg or a dollop of whipped cream. It’s a lovely addition to any holiday dinner table and will surely be a crowd-pleaser.

How to store Christmas Eve Cinnamon-Vanilla Custard Pie

If you have any leftovers, store the pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It should be enjoyed within 3 to 4 days for the best flavor and texture.

Tips to make Christmas Eve Cinnamon-Vanilla Custard Pie

• Ensure your eggs are at room temperature for easy mixing.
• Don’t skip the straining step; it helps achieve a silky-smooth custard.
• For added holiday flavor, consider adding orange zest to the custard.
• Let the pie cool fully before refrigerating to prevent condensation on the surface.

Variation

You could add different spices such as nutmeg or cardamom to the custard for a unique twist. You might also try incorporating chocolate as a layer in the pie for a richer dessert.

FAQs

1. Can I use a different flavor of pie crust?

Yes, you can use any flavor of pie crust, such as graham cracker or chocolate, to match your preferences.

2. Can I freeze this pie?

While it’s best eaten fresh, you can freeze the pie. Just make sure it’s wrapped tightly to avoid freezer burn. Thaw it in the refrigerator before serving.

3. What can I use if I don’t have heavy cream?

If you’re out of heavy cream, you can use half-and-half instead. The pie may be slightly less rich, but it will still be delicious.

Christmas Eve Cinnamon-Vanilla Custard Pie

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful dessert that combines warm cinnamon and sweet vanilla, perfect for festive gatherings.

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Ingredients

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• 1 pie crust (homemade or store-bought)
• 4 large eggs
• ¾ cup granulated sugar
• 1½ cups whole milk
• 1 cup heavy cream
• 1½ tsp ground cinnamon (or 1 cinnamon stick)
• 2 tsp pure vanilla extract (or 1 vanilla bean)
• Pinch of salt
• Optional: ¼ tsp ground nutmeg
• 1 tsp orange zest

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Instructions

1. Preheat the oven to 375°F (190°C). Roll out your pie crust and place it in a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes until golden. Allow to cool.
2. In a saucepan, heat milk and cream with cinnamon and vanilla until steaming but not boiling. If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
3. In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
4. Slowly pour the hot milk mixture into the eggs, whisking constantly. Strain the mixture through a fine-mesh sieve.
5. Lower the oven to 325°F (160°C). Pour the custard into the pre-baked crust. Bake for 35-40 minutes until the edges are set but the center jiggles slightly.
6. Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.

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Notes

Serve chilled, garnished with nutmeg or whipped cream. Store leftovers in the refrigerator.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 120mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg