If you’re dreaming of a dessert that wraps your holiday table in a warm, festive hug, the Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe is your go-to delight. This pie combines silky, luscious custard infused with cozy cinnamon and sweet vanilla, all nestled in a buttery, flaky crust. It’s a beautiful balance of comforting flavors and tempting textures that feels like a gentle celebration with every forkful. Whether you’re a seasoned baker or just starting to explore holiday desserts, this pie promises a memorable ending to your Christmas Eve feast.
Ingredients You’ll Need
The magic of this pie lies in its simplicity; each ingredient serves a purpose, creating a custard that’s perfectly creamy and flavorful. From the rich eggs to the warm cinnamon and pure vanilla, these ingredients work harmoniously to give you that signature holiday indulgence.
- 1 9-inch pie crust: Choose homemade or store-bought for a flaky, buttery base that holds the custard beautifully.
- 4 large eggs, room temperature: Eggs are the custard’s backbone, providing structure and that silky texture.
- ¾ cup granulated sugar: Adds just the right amount of sweetness without overpowering the spices.
- 1½ cups whole milk: Brings creaminess and helps create that smooth custard consistency.
- 1 cup heavy cream: Elevates the richness and makes every bite indulgent.
- 1½ tsp ground cinnamon (or 1 cinnamon stick): Cinnamon is the star spice, infusing warmth and aromatic holiday charm.
- 2 tsp pure vanilla extract: Vanilla deepens the flavor, blending perfectly with cinnamon’s spice.
- Pinch of salt: Enhances all the flavors, balancing sweetness and spice.
How to Make Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe
Step 1: Prepare and Blind Bake the Crust
Start by preheating your oven to 375°F (190°C). Gently press your pie crust into a 9-inch pie dish, taking care to crimp the edges for that classic, beautiful look. To avoid a soggy bottom, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes or until the crust is golden and fully set. Let it cool slightly before filling. This step ensures your crust stays crisp and flaky when the custard bakes.
Step 2: Infuse the Milk and Cream
While the crust cools, pour the milk and heavy cream into a saucepan along with your cinnamon (stick or ground) and vanilla extract. Warm the mixture over medium heat until it’s steaming—just shy of boiling for the best flavor extraction. If using a cinnamon stick, let the mixture steep for 10 minutes to soak in all those cozy aromas before straining out the stick. This infusion is crucial: it’s where the custard gets its signature holiday sparkle.
Step 3: Whisk the Eggs and Sugar
In a separate bowl, whisk together the room-temperature eggs, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened. This aeration helps ensure a smooth, velvety custard. Gradually pour the warm milk and cream mixture into the eggs while whisking continuously—this gradual tempering prevents the eggs from scrambling and prepares the batter for baking.
Step 4: Bake the Custard Pie
Strain the combined custard mixture through a fine sieve into your pre-baked crust to get an extra silky texture. Lower your oven temperature to 325°F (160°C) and bake the pie for 35 to 40 minutes. You’ll know it’s ready when the edges are set and the center still jiggles gently, like a perfect custard should. Allow the pie to cool to room temperature, then chill it for at least two hours so the filling can firm up and develop those rich flavors.
How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe
Garnishes
To elevate this pie’s gorgeous simplicity, think fresh and festive. A light dusting of ground cinnamon, a sprinkle of freshly grated nutmeg, or even a few whole cinnamon sticks tucked nearby offer warmth and charm. Adding a dollop of whipped cream or a scoop of vanilla bean ice cream on the side gives a luscious contrast to the smooth custard while embracing the creamy holiday spirit.
Side Dishes
This cinnamon-vanilla custard pie pairs beautifully with bright, tart accompaniments like fresh cranberry sauce or spiced apple compote. The contrasting flavors and textures awaken the palate and complement the pie’s creamy richness, making for a show-stopping holiday dessert plate.
Creative Ways to Present
For a cozy gathering, serve slices on rustic wooden boards garnished with fresh evergreen sprigs or cranberries for that Christmas feel. Alternatively, individual custard pie cups can be baked in mini tart pans to make it an interactive and charming dessert station. You could even add a drizzle of caramel sauce and a few toasted pecans or almonds for texture and indulgence. The presentation is where you make this dish truly yours!
Make Ahead and Storage
Storing Leftovers
Leftover custard pie keeps well in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store in an airtight container to preserve that creamy texture and prevent it from picking up any fridge odors. Bring slices to room temperature before serving for the best flavor experience.
Freezing
While custard pies are best enjoyed fresh, you can freeze them if needed. Wrap the cooled pie tightly in plastic and foil to avoid freezer burn and freeze for up to one month. When you’re ready to enjoy, thaw overnight in the refrigerator. Note that the texture might be slightly creamier or softer after freezing, but the flavor remains wonderful.
Reheating
Reheat slices gently in a low oven (around 300°F/150°C) for 10 minutes or so, just until warm—not hot—to keep the custard from curdling or separating. Avoid microwaving as it may alter the silky texture you love in the Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! A good-quality store-bought crust works perfectly and saves time without sacrificing that flaky, buttery base essential to this custard pie.
What if I don’t have cinnamon sticks—can I just use ground cinnamon?
Yes, ground cinnamon is a great alternative. Just whisk it into the cream and milk mixture before heating to ensure it’s evenly distributed and packed with flavor.
Can I make this pie vegan or dairy-free?
This recipe relies heavily on eggs and dairy for its creamy custard texture, so it’s best enjoyed as written. However, experimenting with plant-based alternatives like coconut milk and egg replacers might work if you’re up for a fun kitchen challenge!
How do I know when the custard pie is perfectly baked?
The edges should be set and firm, while the center still has a gentle jiggle like gelatin—this indicates it will set properly as it cools without becoming rubbery.
Can I prepare this pie in advance for a holiday party?
Yes! This pie actually benefits from chilling time, allowing the custard to fully set and flavors to meld. Make it a day ahead and refrigerate to enjoy a hassle-free celebration dessert.
Final Thoughts
Christmas Eve is all about warmth, comfort, and sharing special moments, and the Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe captures all that perfectly. Its inviting aroma, creamy texture, and festive flavor make it an unforgettable finale to any holiday gathering. I can’t recommend it enough—bake it, savor it, and watch it become a beloved tradition at your holiday table.
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Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy, comforting holiday dessert that combines warm cinnamon and fragrant vanilla in a smooth custard filling baked inside a flaky pie crust. Perfect for festive gatherings, this custard pie offers a delicate balance of spice and sweetness that will delight your taste buds and add a touch of magic to your holiday table.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Custard Filling
- 4 large eggs, room temperature
- 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
- Pinch of salt
Instructions
- Prepare and prebake the crust: Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimping the edges evenly. Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake for 15 minutes, then carefully remove the weights and parchment paper, and continue baking for another 5 minutes or until the crust turns golden. Allow it to cool slightly.
- Infuse the milk and cream with cinnamon and vanilla: In a saucepan, combine the whole milk, heavy cream, ground cinnamon (or cinnamon stick), and vanilla extract. Heat over medium heat until the mixture is steaming but not boiling. If using a cinnamon stick or vanilla bean instead of extracts, allow it to steep for 10 minutes to fully infuse the flavors, then strain the mixture to remove solids.
- Prepare the custard base: In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened. Gradually pour the warm milk and cream mixture into the egg mixture while continuously whisking to temper the eggs and avoid scrambling.
- Bake the custard pie: Strain the combined custard through a fine mesh sieve into the pre-baked pie crust to ensure a silky smooth texture. Lower the oven temperature to 325°F (160°C) and bake the pie for 35 to 40 minutes, or until the edges are set but the center still jiggles slightly when nudged. Remove from the oven and let the pie cool to room temperature.
- Chill and serve: Once cooled, refrigerate the custard pie for at least 2 hours to allow it to fully set. Serve chilled for a creamy, festive dessert.
Notes
- Use a pie crust that you prefer; homemade adds a personal touch, but store-bought works well for convenience.
- Tempering the eggs is crucial to prevent curdling and ensure a smooth custard texture.
- If you use a cinnamon stick or vanilla bean, remember to strain out solids for a smooth custard.
- Letting the filling jiggle slightly underbakes the pie just enough to keep it creamy.
- This pie keeps well covered in the refrigerator for up to 3 days.
