Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe

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Nothing captures the warmth and joy of Christmas Eve like a homemade dessert that fills the house with cozy aromas. This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie combines a rich, velvety custard with the comforting flavors of cinnamon and vanilla, all nestled in a buttery, flaky pie crust.

Whether you’re a seasoned baker or trying your first custard pie, this recipe is designed to make your holiday table shine. Each bite offers the perfect balance of creamy sweetness and festive spice—a dessert that will have everyone asking for seconds.

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2–3 tablespoons ice water
• Pinch of salt
• Optional: 1 tablespoon sugar for a slightly sweet crust

For the Custard Filling

• 3 large eggs
• ½ cup granulated sugar
• 1 ¼ cups heavy cream (or whole milk for lighter option)
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

Step 1: Prepare the Pie Crust

1. In a large bowl, mix flour, salt, and optional sugar.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough forms.
4. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll chilled dough to fit a 9-inch pie dish. Trim edges and crimp as desired.
6. Blind bake: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 10–12 minutes, remove weights, bake 5 more minutes. Let cool.

Step 2: Prepare the Custard Filling

1. In a bowl, whisk eggs and sugar until smooth.
2. Add vanilla extract and cinnamon; mix thoroughly.
3. Gradually whisk in cream (or milk) and a pinch of salt until creamy and smooth.

Step 3: Assemble and Bake the Pie

1. Pour custard into pre-baked crust. Avoid overfilling.
2. Bake at 350°F (175°C) for 45–50 minutes, or until edges are set and center slightly jiggles.
3. Cool on a wire rack for at least 2 hours; custard will continue to set.

Step 4: Garnish and Serve

• Top with whipped cream, cinnamon sugar, toasted nuts, or shaved chocolate.
• Slice with a sharp knife, serving warm or chilled. Pair with hot cocoa or spiced tea for a festive touch.

Pro Tips for the Perfect Pie

• Chill dough thoroughly to prevent shrinking.
• Avoid overbaking; custard will firm as it cools.
• Use a pie shield or foil for crust edges to prevent burning.
• Slice with a knife dipped in warm water for clean cuts.

Why This Pie is Special

• Combines creamy custard with the festive warmth of cinnamon and vanilla.
• Works for traditional or modern holiday gatherings.
• Can be customized for dietary needs: gluten-free, dairy-free, or vegan.
• Easy to make ahead of time, letting flavors meld overnight.

Substitutions & Variations

Custard Variations

• Nutmeg & cloves for extra holiday spice.
• Orange zest & almond extract for citrusy, nutty flavor.
• Coconut cream & lime for a tropical twist.

Crust Variations

• Chocolate cookie crust for a rich dessert.
• Nut crust (almonds, pecans, walnuts) for gluten-free option.
• Biscuit crust for a quick alternative.

Fruit Additions

• Apples sautéed with cinnamon for extra sweetness.
• Fresh berries folded into custard.
• Pears with a hint of ginger for unique flavor.

No-Bake Option

• Use instant vanilla pudding or custard thickened with cornstarch.
• Refrigerate until set, topping with whipped cream or cinnamon sugar.

Make-Ahead, Storage & Reheating Guide

• Refrigeration: Store in airtight container for 3–4 days.
• Freezing: Wrap tightly and freeze up to 1 month; thaw in fridge overnight.
• Reheating: Warm slices in oven at 300°F (150°C) for 10–15 minutes or microwave 30–45 seconds.

Serving Ideas

• Individual mini pies in tart pans or muffin tins.
• Pie bars for easy serving at parties.
• Layered custard pie shooters with whipped cream and cinnamon sugar.
• Pair with hot cocoa, spiced cider, or a drizzle of caramel sauce.

Nutrition (Per Serving Estimate)

• Calories: 310
• Fat: 21g
• Carbohydrates: 28g
• Protein: 5g
• Sugar: 18g

Frequently Asked Questions

Q1: Can I make this pie gluten-free?
Yes! Use a gluten-free pie crust mix or a nut-based crust.

Q2: Can I make it dairy-free or vegan?
Substitute heavy cream with coconut cream and eggs with flax eggs or aquafaba.

Q3: How do I know when the custard is set?
Edges will be firm and center slightly jiggles. Toothpick test works too.

Q4: Can I skip the pie crust?
Yes, pour custard into a greased dish for a crustless version.

Q5: Can I add fruit to the pie?
Absolutely—apples, berries, or pears work wonderfully.

The Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is the ultimate holiday dessert: festive, creamy, and customizable. From the buttery crust to the velvety spiced custard, every bite evokes warmth, nostalgia, and holiday cheer.

Bake this pie for your loved ones, and it’s sure to become a treasured tradition at your Christmas table.

Christmas Eve Cinnamon-Vanilla Custard Pie

Celebrate Christmas with a creamy cinnamon-vanilla custard pie. Flaky crust, rich custard, and festive flavors everyone will love!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 310 kcal

Ingredients

  

For the Crust

• 1¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 2-3 tbsp ice water
• Pinch of salt
• Optional: 1 tablespoon sugar for a slightly sweet crust

For the Custard Filling

• 3 large eggs
• ½ cup granulated sugar
• 1 ¼ cups heavy cream (or whole milk for lighter option)
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt

Instructions

 

Step 1: Prepare the Pie Crust

• In a large bowl, mix flour, salt, and optional sugar.
• Cut in cold butter until mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing gently until dough forms.
• Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Roll chilled dough to fit a 9-inch pie dish. Trim edges and crimp as desired.
• Blind bake: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 10–12 minutes, remove weights, bake 5 more minutes. Let cool.

Step 2: Prepare the Custard Filling

• In a bowl, whisk eggs and sugar until smooth.
• Add vanilla extract and cinnamon; mix thoroughly.
• Gradually whisk in cream (or milk) and a pinch of salt until creamy and smooth.

Step 3: Assemble and Bake the Pie

• Pour custard into pre-baked crust. Avoid overfilling.
• Bake at 350°F (175°C) for 45–50 minutes, or until edges are set and center slightly jiggles.
• Cool on a wire rack for at least 2 hours; custard will continue to set.

Step 4: Garnish and Serve

• Top with whipped cream, cinnamon sugar, toasted nuts, or shaved chocolate.
• Slice with a sharp knife, serving warm or chilled. Pair with hot cocoa or spiced tea for a festive touch.

Notes

• Chill your pie dough for at least 30 minutes before rolling; this prevents shrinking during baking.
• Add cream gradually to prevent curdling.
• If crust edges brown too quickly, use a pie shield or foil.

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