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Christmas Eve Cinnamon-Vanilla Custard Pie

A creamy, sweet, and flavorful pie with comforting flavors of cinnamon and vanilla, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 pie crust 1 pie crust (homemade or store-bought)
For the Custard Filling
  • 4 large eggs 4 large eggs
  • ¾ cup ¾ cup granulated sugar
  • 1½ cups 1½ cups whole milk
  • 1 cup 1 cup heavy cream
  • 1½ teaspoon 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped) You may use ground cinnamon or a cinnamon stick for steeping.
  • 2 teaspoons 2 tsp pure vanilla extract (or 1 vanilla bean, scraped) You can opt for vanilla extract or use a vanilla bean.
  • 1 pinch Pinch of salt
  • ¼ teaspoon ¼ tsp ground nutmeg (optional) For an extra layer of flavor.
  • 1 teaspoon 1 tsp orange zest (optional) Can be added for a fresh, citrusy touch.

Method
 

Pre-bake the Crust
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie crust and place it in your 9-inch pie dish.
  3. Line the crust with parchment paper and fill it with baking weights. This helps keep the crust from puffing up during baking.
  4. Bake in the preheated oven for 15 minutes.
  5. After 15 minutes, remove the weights and parchment paper. Bake for another 5 minutes until the crust is lightly golden.
  6. Let the crust cool slightly while you prepare the custard.
Prepare Custard Base
  1. In a saucepan, heat the whole milk and heavy cream over medium heat.
  2. Add the ground cinnamon (or cinnamon stick) and vanilla extract (or vanilla bean). Heat until the mixture is steaming but do not let it boil.
  3. If using a cinnamon stick or vanilla bean, steep for 10 minutes. Remove before next steps.
Whisk Eggs & Sugar
  1. In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt.
  2. Continue whisking until the mixture is smooth and pale.
Temper & Combine
  1. Slowly pour the hot milk mixture into the egg mixture. Make sure to whisk constantly to temper the eggs. This will prevent them from cooking too quickly.
  2. Once combined, strain the mixture through a fine-mesh sieve to ensure a smooth custard.
Fill & Bake
  1. Reduce the oven temperature to 325°F (160°C).
  2. Pour the custard into the pre-baked pie crust.
  3. Bake for 35-40 minutes. The edges should be set, but the center should jiggle slightly.
  4. Once done, remove from the oven and let it cool at room temperature.
Cool & Chill
  1. After cooling, place the pie in the refrigerator for at least 2 hours before slicing. This will help the custard set completely.

Notes

Serve chilled for the best flavor. Pair with whipped cream or fresh fruit for an extra special touch. Store leftovers wrapped in plastic for up to 4 days, or freeze for up to 3 months.