Christmas Eve Custard Pie (Printable)
Velvety cinnamon-vanilla custard baked in a flaky crust—perfect chilled dessert for festive 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 oven to 350°F. Place the unbaked pie crust into a 9-inch pie pan, crimp or trim the edges as preferred.
02 - In a medium saucepan, combine whole milk and heavy cream. Heat gently over medium until steaming but not boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth.
04 - Slowly pour the warmed milk mixture into the egg mixture, whisking continuously to temper and fully integrate.
05 - Pass the custard mixture through a fine-mesh sieve into a clean bowl to achieve a silky texture.
06 - Pour the strained custard filling into the prepared pie crust.
07 - Transfer to the oven and bake for 45 to 50 minutes, until the center is set yet slightly wobbly. Shield crust edges with foil if browning too quickly.
08 - Remove from the oven and cool on a wire rack. Allow custard to finish setting as it cools to room temperature.
09 - Evenly sprinkle the top with ground cinnamon. Dust with powdered sugar if desired.
10 - Refrigerate for at least 2 hours before slicing and serving.
# Expert Advice:
01 -
- The custard is so silky smooth it feels like a treat just for grown-ups, but everyone always sneaks a second slice.
- The cinnamon and vanilla perfume the kitchen with pure holiday cheer—you’ll catch family circling before dessert is even on the table.
02 -
- If your milk gets too hot, it’ll scramble the eggs and ruin the smooth texture—I learned that the messiest way possible.
- Straining the custard before baking is the quiet hero that delivers that flawless restaurant-worthy finish.
03 -
- Sliding a baking sheet under the pie pan catches accidental spills and gives you a more even bake.
- For impossibly smooth custard, whisk gently when combining so you don’t introduce bubbles.