Description
This Creamy Christmas Eve Cinnamon Vanilla Custard Pie Delight is a comforting, spiced custard pie featuring a rich blend of vanilla and cinnamon. Baked in a flaky pre-made pie crust, this custard pie offers a creamy texture with aromatic warmth, perfect for holiday celebrations or any cozy occasion.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust in your pie dish, gently pressing it into the bottom and up the sides. Poke a few holes in the bottom with a fork to prevent bubbling. Bake for about 10 minutes, or until lightly golden brown. Remove from the oven and set aside to cool.
- Heat Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Small bubbles should form around the edges. Remove from heat and let it cool slightly.
- Mix Eggs and Dry Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Combine Hot Milk with Egg Mixture: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling. Continue whisking until everything is well combined and creamy.
- Fill the Pie Crust: Carefully pour the custard mixture into the pre-baked pie crust. Give it a gentle shake to ensure the mixture is evenly settled.
- Bake the Custard Pie: Place the pie in the preheated oven and bake for about 45-50 minutes, or until the custard is set but still slightly jiggly in the center. The top should be slightly golden and fragrant.
- Cool Before Serving: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the custard to set fully.
Notes
- Use a pie shield or foil to cover edges of the crust if they brown too quickly during baking.
- For a richer flavor, use a mix of whole milk and heavy cream as stated, but you can use all cream for extra creaminess.
- Letting the pie cool completely enhances the custard texture before slicing.
- The pie can be refrigerated after cooling and served chilled or at room temperature.
- Ground cinnamon can be adjusted to taste or substituted with pumpkin pie spice for variation.
