Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
There’s something truly magical about the Christmas Eve Cinnamon-Vanilla Custard Pie Recipe that makes it a must-have at holiday gatherings. It’s not just any pie — it’s a warm, comforting custard infused with the fragrant spices of cinnamon and vanilla, evoking the cozy feeling of festive nights by the fire. Every time I bring this pie to a Christmas Eve dinner, I see those content, relaxed smiles that only a perfect dessert can inspire.
If you’re looking for a show-stopping yet surprisingly easy dessert to impress your friends and family, this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe is the one you want. The simple, wholesome ingredients come together beautifully, and the custard sets to a silky, luscious finish that slices just right. Plus, it’s versatile enough to tweak with your own favorite spices or citrus twists, which I’ll tell you all about, so your pie will feel uniquely yours.
Ingredients You’ll Need
Getting the ingredients right is half the secret to a successful custard pie. The combination of whole milk and heavy cream gives you that perfect creamy texture, while the cinnamon and vanilla bring layers of warm flavor that feel like a holiday hug in every bite.
- Pie crust: Whether homemade or store-bought, a buttery, flaky crust is the foundation. I love a homemade crust here for that extra touch, but a good quality store crust saves time wonderfully.
- Large eggs: Eggs are essential for that silky custard texture – they bind everything up beautifully.
- Granulated sugar: Just enough sweetness to balance the spices without overpowering the delicate custard.
- Whole milk: Adds richness without heaviness; don’t skip this!
- Heavy cream: This gives the custard its luxurious mouthfeel – plus, it helps it set just right.
- Ground cinnamon or cinnamon stick: If you can, steep a cinnamon stick in the milk for a deeper, more nuanced cinnamon flavor.
- Pure vanilla extract or vanilla bean: Vanilla is key here – it brings warmth and depth, making this really comforting.
- Pinch of salt: Just a little salt sharpens all those sweet flavors perfectly.
- Optional nutmeg: I like to add a touch of ground nutmeg for extra holiday spice warmth.
- Optional orange zest: Fresh orange zest lifts the custard with a bright, festive zing that pairs nicely with cinnamon.
Variations
One of the things I love about this Christmas Eve Cinnamon-Vanilla Custard Pie Recipe is how forgiving it is to your personal tweaks. Whether you want to dial up the spice, add a citrus twist, or keep it simple and traditional, this recipe welcomes your creativity.
- Spice it up: Try adding a pinch of ground cloves or allspice; I did this once for a friend who loves bold holiday spices, and it turned out fantastic.
- Dairy-free version: Swap the milk and cream for coconut milk and coconut cream for a tropical twist that’s great for anyone avoiding dairy.
- Crust alternatives: Use a gingersnap or graham cracker crust for a spicy or buttery change of pace.
- Vanilla variations: If you’re lucky enough to have a vanilla bean on hand, scrape the seeds in – it’s worth the little extra effort.
How to Make Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
Step 1: Prepare Your Crust
Start by preheating your oven to 350°F (175°C). If you’re working with a homemade crust, roll it out and press it gently into your pie dish. Prick the bottom a few times with a fork – this helps prevent bubbling as it bakes. Blind bake the crust for about 10 minutes wrapped in parchment with pie weights or dried beans on top to keep it flat. If you’re using store-bought, you can skip to filling it, but sometimes a few minutes blind baking helps it stay crisp under all that custard.
Step 2: Infuse the Milk and Cream
Pour the milk and heavy cream into a saucepan. If you’re using a cinnamon stick, add it now to steep gently while heating the mixture over low heat. You want it warm but not boiling—around 150°F is perfect. Let the cinnamon infuse for about 10-15 minutes, then remove the stick. For vanilla bean users, add the scraped seeds directly here; otherwise, wait to add vanilla extract later to preserve its flavor.
Step 3: Whisk Eggs, Sugar, and Spices
In a mixing bowl, vigorously whisk together the eggs and sugar until smooth and light in color. This step is crucial because it starts to incorporate air and ensures that the sugar dissolves well. Add your pinch of salt, cinnamon powder (if not using the stick), and any optional nutmeg or orange zest here for true holiday magic.
Step 4: Combine and Temper the Custard
Slowly pour the warm milk and cream into the egg mixture while whisking continuously—this is tempering, and it prevents your eggs from scrambling. I always pour in a little at a time, stirring steadily, until everything is combined silky smooth. Then, pour the entire custard gently into the prepared pie crust.
Step 5: Bake the Custard Pie
Bake the pie at 350°F (175°C) for about 45-50 minutes. The custard should be mostly set with a slight jiggle in the center—it will firm up more as it cools. I usually check it around 40 minutes with a clean knife inserted into the center; if it comes out mostly clean, your pie is done. Let it cool completely on a wire rack before serving for the best texture.
How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
Garnishes
When it comes to garnishes, I like to keep it simple and elegant. A light dusting of powdered sugar can feel festive and snowy without overwhelming the delicate custard flavors. Fresh whipped cream, lightly sweetened and maybe a sprinkle of cinnamon on top, is always a crowd pleaser. If you went with orange zest in the custard, a few thin, twisted strips of zest make a charming finishing touch.
Side Dishes
This custard pie shines as a dessert but pairs beautifully with a simple cup of spiced tea or warm mulled cider. I’ve also enjoyed it with a fresh fruit compote like cranberry or spiced pears to add a tart contrast that’s light and refreshing after the richness.
Creative Ways to Present
For an extra festive touch, I sometimes serve the pie in individual tart shells, especially if I’m hosting a larger crowd—everyone gets their own little personal custard heaven! Another fun idea is to drizzle caramel sauce or a cinnamon-spiced caramel on each slice for that indulgent holiday feel. Wrapping the pie plate in a pretty ribbon and serving on a holiday-themed platter always sparkles up the presentation too.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Eve Cinnamon-Vanilla Custard Pie keeps beautifully in the fridge covered tightly with plastic wrap or foil. I’ve found it actually tastes even better the next day once the flavors have had a chance to meld. Just be sure to keep it chilled, and consume within 3-4 days for the best freshness.
Freezing
Freezing custard pie can be a bit tricky because of the delicate texture, but if you wrap it tightly in plastic wrap and then foil, it freezes okay for up to a month. When I do freeze it, I thaw it overnight in the fridge before serving. The texture is slightly less silky but still delicious — perfect for making ahead during busy holiday prep.
Reheating
I usually serve this pie chilled or at room temperature, so reheating isn’t often needed. If you want to warm it slightly, pop individual slices into a low oven (around 275°F) for 10 minutes. Avoid microwaving as it can toughen the custard texture. A gentle warming brings out the aroma without compromising creaminess.
FAQs
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Can I make the Christmas Eve Cinnamon-Vanilla Custard Pie Recipe ahead of time?
Absolutely! This pie actually benefits from some time to rest. You can make it a day in advance and keep it refrigerated until serving to allow the flavors to deepen and the custard to fully set.
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What if I don’t have a cinnamon stick?
No worries at all — simply use ground cinnamon in the egg-sugar mixture and omit steeping. You’ll still get plenty of that warm cinnamon flavor.
- Can I use a different type of crust?
Definitely! A gingersnap or graham cracker crust adds an interesting twist and complements the cinnamon and vanilla beautifully.
- How do I know when the custard pie is done baking?
Look for the custard to be mostly set with a slight jiggle in the center. A good test is to insert a clean knife gently in the middle — it should come out with just a bit of custard clinging but not runny.
- Can this recipe be adapted for dairy-free diets?
Yes! Using coconut milk and coconut cream in place of dairy milk and cream creates a rich, dairy-free custard with a lovely tropical note.
Final Thoughts
This Christmas Eve Cinnamon-Vanilla Custard Pie Recipe holds a special place in my heart, not only for its festive flavors but for the warmth it brings to holiday tables. It’s one of those desserts you’ll want to make every year, a comforting classic to share and savor. Trust me—you’ll love how easily it comes together and how beautifully it finishes your Christmas Eve celebrations. Give it a try and let it become a new family tradition for you, just as it has for me.
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Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Eve Cinnamon-Vanilla Custard Pie offers a warm and comforting blend of creamy custard infused with fragrant cinnamon and vanilla, baked to perfection in a crisp pie crust. Ideal for holiday celebrations, this pie combines traditional festive flavors with a smooth texture that’s both indulgent and nostalgic.
Ingredients
For the Crust
- 1 pie crust (homemade or store-bought)
For the Custard Filling
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and trim any excess dough. Prick the bottom lightly with a fork to prevent bubbling during baking.
- Make the custard: In a large bowl, whisk together the eggs and granulated sugar until smooth and slightly frothy. In a saucepan, combine the whole milk, heavy cream, ground cinnamon (or steeped cinnamon stick), and a pinch of salt. Heat over medium until just warm and aromatic but not boiling. If using a cinnamon stick, remove it before adding to the eggs.
- Combine flavors: Slowly temper the warm milk mixture into the eggs by gradually whisking a small amount of the milk into the eggs, then gradually adding the rest while whisking continuously. This prevents curdling. Stir in the vanilla extract (or vanilla bean seeds), and add nutmeg and orange zest if using.
- Fill the pie crust: Pour the custard filling into the prepared pie crust, smoothing the top gently.
- Bake the pie: Place the pie dish in the oven and bake for 45-50 minutes, or until the custard is just set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours before serving to allow the custard to fully set and flavors to meld. Serve chilled or at room temperature.
Notes
- You can use a store-bought pie crust to save time or homemade for a more personalized touch.
- Steeping a cinnamon stick in warm milk infuses a subtle cinnamon flavor; replace this with ground cinnamon if preferred.
- Optional nutmeg and orange zest add festive notes but can be omitted if you prefer a simpler flavor.
- Ensure not to overbake the custard to keep it silky and avoid curdling.
- Allow the pie to cool and chill well to achieve the best texture and flavor.
Keywords: custard pie, cinnamon vanilla pie, holiday dessert, Christmas pie, creamy custard, festive pie
