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
Scale
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.
