Christmas Eve Custard Pie (Printable View)
Velvety cinnamon-vanilla custard nestled in a flaky pie crust, chilled and dusted with cinnamon for holiday serving.
# Ingredient List:
→ 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 Make It:
01 - Preheat oven to 350°F. Place unbaked 9-inch pie crust into pie pan. Crimp or trim edges as preferred.
02 - Combine milk and heavy cream in a medium saucepan. Warm over medium heat until steaming, without boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt until smooth.
04 - Gradually pour warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
05 - Pass the custard base through a fine-mesh sieve into a clean bowl to achieve a silk-smooth consistency.
06 - Pour custard filling into prepared pie shell. Bake 45–50 minutes until custard is set with a slight wobble in the center. Shield edges with foil if browning too rapidly.
07 - Remove pie from oven and place on a wire rack. Allow to cool to room temperature; the custard will finish setting as it cools.
08 - Sprinkle pie with ground cinnamon and, if desired, lightly dust with powdered sugar before serving. Refrigerate at least 2 hours before slicing.
# Expert Suggestions:
01 -
- When you pull this custard pie from the oven, your home will smell like a cozy bakery and holiday wonder mixed together.
- The cinnamon and vanilla turn even a humble gathering into something a little magical—it’s become my low-effort secret for festive nights.
02 -
- I once forgot to strain the custard and ended up with tiny lumps—straining is worth the moment.
- Baking until just set (not fully firm) is key for that signature silky texture; it finishes thickening as it cools.
03 -
- I make sure the eggs are room temperature before mixing, or the batter can seize up when adding warm milk.
- Sliding a baking sheet under the pie as it bakes helps catch any drips and ensures even heat beneath the crust.