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!
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.