Here’s a cozy, elegant recipe for a Christmas Eve Cinnamon-Vanilla Creamy Custard Pie — silky, spiced, and wonderfully nostalgic. It’s made with a velvety custard filling infused with warm cinnamon and fragrant vanilla, all nestled in a buttery pie crust. Serve it chilled or lightly warmed with whipped cream or a dusting of nutmeg for a holiday-perfect dessert.
🥧✨ Cinnamon-Vanilla Creamy Custard Pie
Perfect for Christmas Eve
🕒 Prep Time: 15 minutes
🕒 Bake Time: 40–50 minutes
🧊 Cool Time: 2+ hours
🍽️ Serves: 8
🧂 Ingredients
For the pie:
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1 unbaked 9-inch pie crust (store-bought or homemade)
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2 ½ cups whole milk
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4 large eggs
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¾ cup granulated sugar
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1 tbsp vanilla extract (or 1 tsp vanilla bean paste)
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1 ½ tsp ground cinnamon
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¼ tsp ground nutmeg (optional but festive)
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Pinch of salt
Optional topping:
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Fresh whipped cream
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Extra cinnamon or nutmeg for garnish
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Crushed cinnamon cookies or graham cracker crumbs
🔥 Instructions
1. Preheat & prep:
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Preheat oven to 350°F (175°C).
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Place pie crust in a 9-inch pie pan. Flute or crimp edges. Chill crust in fridge while making the filling.
2. Make the custard filling:
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In a medium saucepan, gently warm the milk until just barely steaming — do not boil.
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In a separate bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
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Slowly pour the warm milk into the egg mixture while whisking constantly (to temper the eggs).
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Strain the custard through a fine mesh sieve into a large measuring cup or bowl (optional, but makes it smoother).
3. Assemble and bake:
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Pour custard into the chilled pie crust.
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Bake for 40–50 minutes, until the edges are set but the center is just slightly jiggly.
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Remove from oven and cool on a wire rack for at least 1 hour, then refrigerate for 1–2 hours until fully set.
4. Serve:
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Serve chilled or lightly warmed.
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Top with fresh whipped cream and a light dusting of cinnamon or nutmeg for a festive finish.
💡 Tips & Variations
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Make ahead: Perfect for prepping a day in advance.
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Crust idea: Use a graham cracker crust for a more rustic, cinnamon-forward variation.
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Extra creamy version: Swap ½ cup of the milk with heavy cream.
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Spiked version: Add 1 tbsp bourbon or spiced rum for grown-up warmth.