If you’re dreaming of a dessert that feels like a warm hug on a chilly night, the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is exactly what you need. This luscious, silky custard nestled in a flaky golden crust combines the nostalgic spices of cinnamon and the rich warmth of vanilla, making it a perfect festive centerpiece. Whether you’re new to baking custards or a seasoned pro, this pie strikes the ideal balance between creamy indulgence and holiday charm, creating a memorable finale for your Christmas Eve celebration.
Ingredients You’ll Need
Each ingredient in this recipe is simple but plays a vital role in building the custard’s rich flavor, smooth texture, and inviting aroma. From the creamy dairy base to the aromatic cinnamon, every component comes together to create magic in your kitchen.
- 1 9-inch pie crust: Either homemade or store-bought, choose a buttery crust that bakes to a golden, flaky perfection for the perfect base.
- 2 cups whole milk: Provides the creamy body crucial for a custard that’s neither too thick nor too runny.
- 1 cup heavy cream: Adds luxurious richness and a velvety texture to the custard.
- 3 large eggs: The essential binding agent that sets the custard as it cooks.
- 2 egg yolks: Extra richness and smoothness come from these yolks, deepening the custard’s golden hue.
- 3/4 cup granulated sugar: Sweetens the custard just right without overpowering the spices.
- 2 tablespoons cornstarch: Helps thicken the custard to that perfect pudding-like consistency.
- 1 tablespoon pure vanilla extract: Infuses the custard with a warm, aromatic depth that pairs beautifully with cinnamon.
- 1 1/4 teaspoons ground cinnamon: The star spice that brings holiday cheer and a cozy scent to the pie.
- 1/4 teaspoon salt: Enhances all the flavors, balancing the sweetness and spices.
- Whipped cream for garnish (optional): Adds a fluffy, creamy topping that complements the custard’s richness.
How to Make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
Step 1: Blind Bake the Pie Crust
Start by preheating your oven to 375°F (190°C). To keep the crust crisp and prevent bubbling, line it with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for another 5 to 7 minutes or until the crust turns a lovely golden color. Let it cool completely to be ready for that luscious custard filling.
Step 2: Warm the Milk and Cream
In a saucepan, combine the 2 cups of whole milk and 1 cup of heavy cream. Heat the mixture over medium heat until you start to see tiny bubbles forming at the edges – this means it’s hot but not boiling, which is perfect for the next step.
Step 3: Whisk Together the Custard Base
While the milk and cream warm, whisk together the eggs, egg yolks, sugar, cornstarch, vanilla extract, ground cinnamon, and salt in a large bowl. The mixture should be smooth and uniform, setting the stage for a perfectly blended custard.
Step 4: Temper the Eggs
Slowly pour the warm milk mixture into the egg mixture while whisking continuously. This tempering process is crucial because it gently raises the temperature of the eggs, preventing them from scrambling once returned to the heat.
Step 5: Thicken the Custard
Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency—this usually takes around 6 to 8 minutes. Patience here is key to avoiding lumps and ensuring creamy perfection.
Step 6: Optional Straining for Silky Smoothness
If you want your custard to be ultra-smooth and velvety, pour it through a fine mesh sieve into a clean bowl. This step catches any bits that might have cooked unevenly, resulting in a flawless texture every time.
Step 7: Fill the Crust and Chill
Pour the luscious custard into the cooled pie crust, spreading it evenly to create a smooth surface. Refrigerate the pie for at least 4 hours, or better yet, overnight. This chilling time allows the custard to fully set and develop its flavors.
Step 8: Final Touches Before Serving
Just before serving, sprinkle a bit of extra ground cinnamon on top for that festive flair, or add a generous dollop of whipped cream for an indulgent finish. Your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is now ready to delight!
How to Serve Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
Garnishes
Whipped cream is a classic topping that melts beautifully against the warm spices of the custard. For a little crunch and added warmth, sprinkle some toasted pecans or a dusting of nutmeg. These simple garnishes make each slice feel brightly festive and irresistibly inviting.
Side Dishes
This pie pairs wonderfully with a cup of rich coffee or hot spiced cider to complement its creamy, spiced profile. A fresh citrus salad or light fruit compote can add brightness and balance the custard’s richness, rounding out your Christmas Eve dessert experience.
Creative Ways to Present
For a stunning holiday centerpiece, serve your custard pie on a decorative platter surrounded by fresh cranberries and sprigs of rosemary or thyme. You could also provide mini servings in clear glasses for an elegant, portion-controlled twist that lets the layers and textures shine.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered and refrigerated. The custard holds its creamy texture beautifully for up to 3 days, making it perfect for enjoying as a treat after a busy holiday evening.
Freezing
This creamy custard pie is best enjoyed fresh or within a couple of days refrigerated. Freezing isn’t ideal because the custard can separate and change texture, losing that wonderfully smooth mouthfeel that makes this pie so special.
Reheating
Unlike some pies, custard pies are best served chilled, so reheating is not recommended. If you prefer it a little warmer, allow it to sit at room temperature for 20 to 30 minutes—this softens the custard slightly without compromising the texture.
FAQs
Can I use a different spice instead of cinnamon?
Absolutely! While cinnamon lends that festive warmth, you can experiment with nutmeg, ginger, or even cardamom for a unique twist. Just remember to adjust the quantities to keep the balance in flavor.
Is it possible to make the crust from scratch?
Yes! A homemade pie crust adds a lovely personal touch and buttery flavor. Just make sure to chill it well and follow the blind baking step to ensure a crisp base for your custard.
Can I make this recipe dairy-free?
Definitely! Substitute the whole milk and heavy cream with full-fat coconut milk or your favorite dairy-free alternatives. The custard may have a slightly different texture, but the flavors will still shine through beautifully.
What’s the best way to prevent cracks on top of the custard?
Slow cooking and gentle stirring during thickening helps a lot. Also, chilling the pie properly allows it to set without splitting. Avoid sudden temperature changes when taking it out of the fridge for serving.
How long should I let the custard cool before refrigerating?
Make sure the custard is at least lukewarm or room temperature before placing it into the crust and chilling. Pouring hot custard into the crust and going straight to the fridge can cause condensation and a soggy crust.
Final Thoughts
The Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is truly a heartwarming dessert that captures holiday spirit in every spoonful. With its simple ingredients and thoughtful steps, it welcomes you into the kitchen to create something memorable and utterly delicious. I encourage you to try this recipe and make your Christmas Eve celebrations even sweeter with its creamy charm and festive flavors.
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Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie offers a festive twist on traditional custard with warm cinnamon and rich vanilla flavors, nestled in a crisp, buttery 9-inch pie crust. Perfectly smooth and velvety, this pie is ideal for holiday celebrations and can be garnished with whipped cream for an extra indulgent touch.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 2 egg yolks
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon salt
Optional Garnish
- Whipped cream
Instructions
- Blind Bake the Pie Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 5 to 7 minutes until golden brown. Allow the crust to cool completely before filling.
- Heat the Milk and Cream: In a saucepan over medium heat, combine the whole milk and heavy cream. Heat the mixture until small bubbles form around the edges, then remove it from heat to prevent boiling.
- Whisk the Egg Mixture: In a large bowl, vigorously whisk together the 3 large eggs, 2 egg yolks, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until the mixture is smooth and uniform.
- Temper the Eggs: Slowly pour the warm milk and cream mixture into the egg mixture while continuously whisking to temper the eggs and prevent curdling.
- Cook the Custard: Transfer the combined mixture back to the saucepan. Cook over medium-low heat while stirring constantly, until the custard thickens to a pudding-like consistency, about 6 to 8 minutes.
- Strain the Custard (Optional): For an ultra-smooth texture, strain the custard through a fine mesh sieve into a clean bowl.
- Fill the Pie Crust and Chill: Pour the custard into the cooled pie crust, smoothing the top evenly. Refrigerate the pie for at least 4 hours, or preferably overnight, to set completely.
- Serve: Before serving, dust the pie with additional ground cinnamon or top with whipped cream for garnish.
Notes
- Blind baking is crucial to prevent a soggy base from the custard filling.
- Temper the eggs carefully to avoid scrambling; add milk slowly while whisking.
- Straining the custard is optional but recommended for the smoothest texture.
- Refrigerate for several hours for full custard set and best flavor.
- Use fresh spices for the most vibrant cinnamon flavor.
- Whipped cream garnish complements the creamy custard perfectly.
