This Christmas Eve Cinnamon-Vanilla Custard Pie is smooth, warmly spiced, and gently sweet. The filling tastes of creamy vanilla, soft cinnamon, and a hint of nutmeg. The texture is silky and custardy with a lightly golden top. It’s simple to make and feels special on a holiday table. If you like a tart twist, try a cranberry take on custard like this cranberry custard pie for another festive option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 slice, 1/8 of pie)
- Calories per serving: 330 kcal
- Protein: 5 g
- Carbohydrates: 29 g
- Fat: 20 g
- Fiber: 1 g
- Sugar: 17 g
- Sodium: 300 mg
Why Make This Christmas Eve Cinnamon-Vanilla Custard Pie
This pie feels cozy and classic. It fills the kitchen with warm cinnamon and vanilla scents as it bakes. The custard is silky and smooth. It’s quick to prep and bakes in under an hour. It pairs well with coffee or mulled wine. Make it for a quiet family night or as part of a holiday spread. It’s elegant but not fussy.
How to Make Christmas Eve Cinnamon-Vanilla Custard Pie
This pie uses simple ingredients and one crust. You warm the milk, whisk it into eggs and sugar, then bake until set. A short chill makes the filling firm and cold. Follow the steps below and watch the custard gently jiggle when done. Let it cool fully before slicing for clean slices.
Ingredients:
- 1 pie crust
- 2 cups milk
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan if it is not already prepared. Let the eggs come to room temperature for even cooking. Set a rack in the center of the oven.
Step 2: Mixing
In a saucepan, heat the milk over medium heat until steaming but not boiling. In a mixing bowl, whisk together the sugar, eggs, vanilla, cinnamon, and nutmeg until smooth. Slowly and steadily whisk the hot milk into the egg mixture to temper the eggs. Stir in the heavy cream until fully combined. For an extra-smooth custard, strain the mixture through a fine mesh sieve into a clean bowl.
Step 3: Baking
Pour the custard mixture into the prepared pie crust. Gently place the pie on a baking sheet to catch any spills. Bake in the preheated oven for 40–45 minutes. The filling should be mostly set with a slight central jiggle and a lightly golden top. Avoid overbaking to keep the custard creamy.
Step 4: Finishing
Remove the pie from the oven and let it cool to room temperature on a rack. Then refrigerate the pie for at least 2 hours to fully set. Serve chilled. Top each slice with whipped cream and a light dusting of cinnamon if desired.
How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie
Serve slices chilled. Add a spoonful of lightly sweetened whipped cream or a dollop of crème fraîche. Sprinkle a pinch of cinnamon or nutmeg for aroma. Pair with strong coffee, black tea, or a warm mulled beverage. For a festive look, garnish with orange zest or toasted almond slivers.
How to Store Christmas Eve Cinnamon-Vanilla Custard Pie
- Refrigerate: Cover tightly with plastic wrap or a cake dome. Store in the fridge for up to 3–4 days.
- Freeze: You can freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw overnight in the fridge. Texture may soften slightly after freezing.
- Do not leave at room temperature for more than 2 hours. Custard contains eggs and dairy and must stay cold.
Expert Tips for Perfect Christmas Eve Cinnamon-Vanilla Custard Pie
- Temper the eggs: Pour hot milk into the egg mixture slowly while whisking. This prevents scrambled eggs.
- Use room-temperature eggs for even cooking.
- Strain the custard before pouring to remove bubbles or clumps for a silky texture.
- Check doneness by a gentle jiggle in the center. It will firm as it cools.
- Avoid high heat. Steady, gentle baking keeps the custard creamy.
- For an evenly baked top, place the pie on a preheated baking sheet.
- If the crust browns too fast, shield the edges with foil.
- For a richer taste, use whole milk and heavy cream as listed. You can substitute half-and-half for lighter fat, but the texture will be slightly less rich.
Delicious Variations
- Orange-Cinnamon: Add 1 teaspoon orange zest to the custard and top with candied orange slices.
- Bourbon-Vanilla: Stir in 1–2 tablespoons bourbon for warmth and depth.
- Maple Spice: Replace half the sugar with maple syrup and add a pinch of cloves.
- Nutty Top: Scatter chopped toasted pecans on top before baking for a crunchy finish.
- Graham Cracker Crust: Use a graham cracker crust for a sweeter, more casual version.
Frequently Asked Questions
Q: Can I use low-fat milk or milk alternatives?
A: Yes. You can use 2% milk or a milk alternative like oat milk, but the texture will be lighter and less rich. Heavy cream gives the pie its silky mouthfeel. If using non-dairy milk, choose a creamy one for best results.
Q: How can I tell when the custard is fully baked?
A: The center should still have a slight jiggle when you gently shake the pan. The edges will be set. The filling will continue to firm as it cools and chills. Avoid a stiff, solid center — that means overbaked.
Q: Can I bake this in a water bath?
A: Yes. A water bath creates gentler, more even baking and reduces the chance of cracks. Place the pie pan in a larger baking dish and pour hot water halfway up the sides before baking.
Q: My custard cracked on top — what happened?
A: Cracks usually mean the custard was baked too fast or too long. Lower the oven temperature slightly next time or use a water bath. Small cracks can be hidden with whipped cream.
Q: Can I make this ahead for a party?
A: Absolutely. Make the pie a day ahead, refrigerate overnight, and slice before serving. The flavors meld and the texture firms nicely after chilling.
Q: Is it safe to use raw eggs in this recipe?
A: The eggs are cooked in the oven as part of the custard, so they are not raw in the finished pie. If you are concerned about egg safety, use pasteurized eggs.
Conclusion
This Cinnamon-Vanilla Custard Pie is a warm, comforting dessert that brings holiday spice and creamy texture to the table. It’s easy to make and rewarding to serve. If you enjoy classic custards and want another trusted reference, check out Grandma’s Egg Custard Pie Recipe (https://www.allrecipes.com/recipe/12696/grandmas-egg-custard-pie/). Give this pie a try this Christmas Eve — the aroma alone will feel like a hug.
Print
Christmas Eve Cinnamon-Vanilla Custard Pie
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A smooth, warmly spiced, and gently sweet custard pie, perfect for holiday gatherings.
Ingredients
- 1 pie crust
- 2 cups milk
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare the pie crust in a 9-inch pie pan.
- In a saucepan, heat the milk until steaming. In a mixing bowl, whisk together sugar, eggs, vanilla, cinnamon, and nutmeg. Gradually whisk in the hot milk, then stir in heavy cream.
- Pour the custard into the pie crust and bake for 40-45 minutes until mostly set with a slight jiggle in the center and a golden top.
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
For a richer taste, use whole milk and heavy cream. Strain the custard before pouring for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 17g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
