Why Make This Recipe
Christmas Eve Cinnamon-Vanilla Custard Pie is a delightful dessert that brings joy and warmth to your holiday celebrations. This creamy pie is perfect for sharing with family and friends during festive gatherings. The rich flavors of cinnamon and vanilla evoke the spirit of the season, making every bite feel like a warm hug. Plus, it’s a great recipe to involve kids in the kitchen as you prepare for the holidays!
How to Make Christmas Eve Cinnamon-Vanilla Custard Pie
Ingredients:
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair
Directions:
-
Pre-bake the Crust
Preheat your oven to 375°F (190°C). Roll out your pie crust and place it in a 9-inch pie dish. Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes until lightly golden. Allow it to cool slightly. -
Prepare Custard Base
In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming, but do not let it boil. If you’re using a cinnamon stick or vanilla bean, steep for 10 minutes, then remove it. -
Whisk Eggs & Sugar
In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale. -
Temper & Combine
Slowly pour the hot milk mixture into the eggs while whisking constantly. This will temper the eggs and prevent them from scrambling. For extra smoothness, strain the mixture through a fine-mesh sieve. -
Fill & Bake
Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35-40 minutes until the edges are set, but the center still jiggles slightly. -
Cool & Chill
Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.
How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie
Serve the custard pie chilled or at room temperature. It can be enjoyed plain, but you can enhance it with a dollop of whipped cream or a sprinkle of nutmeg on top for an extra festive touch.
How to Store Christmas Eve Cinnamon-Vanilla Custard Pie
If you have leftovers, store the pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It should last for about 3-4 days.
Tips to Make Christmas Eve Cinnamon-Vanilla Custard Pie
- For a nutmeg twist, consider adding ground nutmeg to the custard mixture.
- If using a cinnamon stick or vanilla bean, be sure to anneal it well for maximum flavor.
- Orange zest can brighten up the flavors and add a holiday flair.
Serving Ideas
You can serve the pie with a side of fresh berries, a scoop of vanilla ice cream, or some candied citrus for added sweetness and color.
Final Thoughts
Christmas Eve Cinnamon-Vanilla Custard Pie makes a lovely addition to your holiday dessert table. It’s simple to make and will impress your guests with its creamy texture and delightful flavors. Enjoy making this pie as part of your holiday traditions.
FAQs
1. Can I use a pre-made pie crust?
Yes, using a store-bought pie crust is perfectly fine and saves you time.
2. Is there a way to make this pie gluten-free?
You can use a gluten-free pie crust. Just make sure all your other ingredients, like sugar and milk, are also gluten-free.
3. Can I make this pie ahead of time?
Absolutely! You can make it a day or two in advance. Just remember to store it in the fridge.
Christmas Eve Cinnamon-Vanilla Custard Pie
Ingredients
For the Pie
- 1 pie crust 1 pie crust (homemade or store-bought) Use a 9-inch pie dish.
- 4 large 4 large eggs
- ¾ cup ¾ cup granulated sugar
- 1½ cups 1½ cups whole milk
- 1 cup 1 cup heavy cream
- 1½ tsp 1½ tsp ground cinnamon Or 1 cinnamon stick, steeped.
- 2 tsp 2 tsp pure vanilla extract Or 1 vanilla bean, scraped.
- 1 pinch Pinch of salt
- ¼ tsp Optional: ¼ tsp ground nutmeg For added flavor.
- 1 tsp Optional: 1 tsp orange zest For holiday flair.
Instructions
Preparation of Crust
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and place it in a 9-inch pie dish.
- Line the crust with parchment paper and fill it with baking weights.
- Bake for 15 minutes, then remove the weights and parchment.
- Bake for another 5 minutes until lightly golden. Allow it to cool slightly.
Prepare Custard Base
- In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming, but do not let it boil.
- If you’re using a cinnamon stick or vanilla bean, steep for 10 minutes, then remove it.
Whisk Eggs & Sugar
- In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale.
Temper & Combine
- Slowly pour the hot milk mixture into the eggs while whisking constantly.
- For extra smoothness, strain the mixture through a fine-mesh sieve.
Fill & Bake
- Lower the oven temperature to 325°F (160°C).
- Pour the custard into the pre-baked pie crust.
- Bake for 35-40 minutes until the edges are set, but the center still jiggles slightly.
Cool & Chill
- Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.