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
Scale
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.
