Christmas Eve Custard Pie (Printable)
Velvety cinnamon and vanilla custard in a flaky crust, baked until set and chilled, perfect for holiday gatherings.
# What You’ll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
→ Custard Filling
02 - 1 cup whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 3/4 cup granulated sugar
06 - 2 tablespoons cornstarch
07 - 1 1/2 teaspoons vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon fine sea salt
→ Topping
10 - 1/4 teaspoon ground cinnamon
11 - Powdered sugar, for dusting (optional)
# How to Prepare:
01 - Preheat the oven to 350°F. Arrange the pie crust in a 9-inch pie pan and shape the edges as preferred.
02 - Gently heat whole milk and heavy cream in a medium saucepan over medium heat until steaming but not boiling, then remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until the mixture is smooth.
04 - Gradually pour the warm milk mixture into the egg mixture, whisking constantly to incorporate and temper.
05 - Pour the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
06 - Transfer the strained custard filling into the prepared pie crust.
07 - Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly. Shield the crust edges with foil if needed to prevent over-browning.
08 - Remove the pie from the oven and cool completely on a wire rack. The custard will firm as it cools.
09 - Sprinkle ground cinnamon over the top and, if desired, dust lightly with powdered sugar before serving.
10 - Refrigerate for at least 2 hours before slicing for best texture.
# Expert Advice:
01 -
- This pie tastes like the essence of a cozy winter night, especially when you sneak a slice straight from the fridge.
- The creamy custard is rich but not too heavy, making it the perfect finish to a big holiday meal.
02 -
- I once skipped straining the custard and ended up with tiny scrambled bits—never again.
- Baking just until the center wobbles is the real secret to avoiding an overcooked or rubbery pie.
03 -
- Letting all ingredients come to room temperature before beginning makes the custard blend perfectly smooth.
- Adding a touch more cinnamon on top before baking intensifies the aroma without overpowering the vanilla.