Christmas Eve Custard Pie with Cinnamon & Vanilla

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Can dessert taste like a cozy holiday memory? One bite of this Christmas Eve Custard Pie with Cinnamon & Vanilla and you’ll know the answer. This pie brings creamy vanilla-infused custard layered on a buttery crust, dusted with warming cinnamon, and topped with soft swirls of whipped cream. It’s everything you want from a Christmas dessert—familiar, rich, and comforting.

Whether you’re serving this as the final touch to a big family meal or sneaking a slice with a mug of cocoa by the fireplace, this pie wraps you in holiday nostalgia. It doesn’t overwhelm with sweetness; instead, it sings in soft notes of vanilla and spice. Simple to prepare yet elegant in flavor, it’s the kind of dessert that never leaves leftovers.

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Preparation Phase & Tools to Use

Before you dive into creating the silkiest custard filling, make sure your kitchen is equipped with a few essentials:

• Mixing Bowls: A must for separating ingredients and blending the custard base smoothly. Go for medium and large sizes.
• Whisk: Crucial for incorporating eggs into the milk and sugar mixture without curdling. A balloon whisk works best.
• Fine Mesh Sieve: This helps ensure your custard is lump-free and extra silky.
• Saucepan: For gently warming the milk and vanilla before tempering the eggs. Avoid boiling to preserve the texture.
• Pie Dish: A standard 9-inch pie dish gives the best crust-to-custard ratio.
• Oven: Precise baking at low heat is vital. Custard sets slowly and gently, and a stable oven prevents overcooking.
• Cooling Rack: Allows the pie to cool evenly, preventing the custard from cracking.

Each tool plays a role in texture and consistency. The more gentle and controlled your process, the smoother and creamier your result. Think of this as a pie where technique truly matters.

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Ingredients for the Christmas Eve Custard Pie with Cinnamon & Vanilla

• Whole Milk: The base of the custard, offering creaminess without being too heavy. It balances the richness perfectly.
• Eggs: Provide the custard’s structure and silkiness. They need to be whisked gently for a smooth texture.
• Granulated Sugar: Sweetens the pie while letting the vanilla and cinnamon shine through.
• Vanilla Extract or Vanilla Bean: The star flavor. Choose a real vanilla bean for extra depth or use high-quality extract.
• Ground Cinnamon: Adds warmth and holiday aroma. A light sprinkle on top enhances both taste and appearance.
• Pie Crust (pre-baked): Buttery and flaky, this holds the custard together. Blind baking prevents sogginess.
• Whipped Cream: Optional but adds a festive finish. Pipe or dollop on top before serving.

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How To Make the Christmas Eve Custard Pie with Cinnamon & Vanilla

Step 1: Prepare and Pre-Bake the Crust

Roll out your pie dough into a 9-inch dish and crimp the edges. Line it with parchment paper, fill with pie weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes until golden. Let cool.

Step 2: Warm the Milk with Vanilla

In a medium saucepan, combine whole milk and vanilla (extract or split vanilla bean). Warm over medium-low heat until just steaming—do not boil. This step infuses the milk with vanilla.

Step 3: Whisk the Eggs and Sugar

In a large mixing bowl, whisk eggs with granulated sugar until pale and smooth. This creates the base for the custard.

Step 4: Temper the Eggs

Slowly pour the warm milk into the egg mixture while whisking continuously. This gradual process prevents the eggs from scrambling.

Step 5: Strain and Pour

Pour the custard mixture through a fine mesh sieve into a clean bowl to ensure it’s silky smooth. Then pour it into the cooled pie crust.

Step 6: Bake Low and Slow

Bake the filled pie at 325°F (163°C) for 35-40 minutes. The center should be slightly jiggly. It will finish setting as it cools.

Step 7: Cool and Garnish

Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours. Before serving, dust with cinnamon and add whipped cream if desired.

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Serving and Storing Your Christmas Eve Custard Pie

For the best texture and flavor, serve this custard pie well-chilled. After it’s had time to set in the fridge, the flavors meld beautifully, and the custard becomes delightfully creamy. Slice with a warm, clean knife for neat presentation, and top each slice with a fresh swirl of whipped cream and a light sprinkle of cinnamon.

Store any leftovers in the refrigerator, loosely covered with foil or plastic wrap. It keeps well for up to 3 days. Avoid freezing, as the custard texture can break down and become grainy once thawed.

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Frequently Asked Questions

How do I know when the custard pie is done baking?

The pie is ready when the edges are set, and the center still has a slight jiggle. It will firm up as it cools.

Can I use a store-bought crust?

Absolutely. A pre-made crust saves time and still delivers great results, especially when blind baked properly.

What’s the best way to avoid a cracked top?

Bake slowly at a low temperature and avoid overbaking. Letting it cool gradually helps too.

Can I use non-dairy milk?

You can use full-fat coconut milk for a twist, but the texture won’t be quite as traditional. Almond milk or oat milk may work, but the results vary.

Is it okay to make this pie a day in advance?

Yes! In fact, it’s ideal to make it a day ahead so the custard has time to fully chill and set overnight.

Can I double the recipe for a larger crowd?

Custard pies are delicate and best made in smaller batches. Instead of doubling, consider making two separate pies for better results.

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Want More Holiday Dessert Ideas?

You might also like the No-Bake Banana Pudding Cheesecake, an easy chilled treat that shares the creamy richness of this custard pie. For another custard-style favorite, check out the Creamy Easy Egg Custard Pie Recipe, which adds a touch more simplicity for quick holiday baking.

For those who enjoy warm and comforting holiday flavors, the Cinnamon Donut Bread Recipe is a spiced loaf that makes a lovely brunch or sweet gift. Or dive into something indulgent like the Indulgent Chocolate Chess Pie, which brings a fudge-like filling for chocolate lovers.

And if you want a playful twist, try the Mini Cinnamon Roll Cheesecakes — individual portions with cinnamon-spiced swirls baked right in.

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Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you try a cinnamon swirl on top? Did you use real vanilla bean? Leave a comment below. I’m always curious how others personalize it.

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