Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic

On Christmas Eve, few things feel more comforting than the scent of warm cinnamon and vanilla drifting through the kitchen. This Cinnamon-Vanilla Custard Pie is a timeless holiday dessert that wraps old-fashioned charm into every silky, spiced bite.

Rooted in traditional custard pies and inspired by winter flavors, this recipe brings a velvety smooth filling with a whisper of cinnamon and a rich vanilla backbone, all nestled in a tender, flaky pie crust. It’s the kind of dessert that begs to be shared by candlelight, served after roast dinners, or left out with a note for Santa.

Perfectly spiced and subtly sweet, this pie is designed to be made ahead—making your Christmas Eve dinner easier and even more special.

Ingredients Overview

Pie Crust

• Homemade or store-bought pie crust: A buttery, flaky crust provides the perfect base. If making from scratch, opt for a crust made with chilled butter and a splash of vinegar for tenderness.

• Alternative: A gluten-free pie crust works well here; just pre-bake it to prevent sogginess.

Eggs

• Whole eggs form the custard’s structure, creating a silky texture as they gently cook in the oven.

• Use fresh, room-temperature eggs for best consistency.

Milk & Cream

• A mixture of whole milk and heavy cream gives this pie its luscious, creamy body.

• You can swap half-and-half in a pinch, but the richness will be slightly muted.

Sugar

• Granulated sugar adds sweetness without overpowering the vanilla or cinnamon.

• You may reduce slightly if you prefer a less sweet custard.

Vanilla

• Pure vanilla extract is essential—avoid imitation vanilla, especially in a custard where its flavor is central.

• For extra depth, consider using vanilla bean paste or the seeds scraped from a vanilla pod.

Ground Cinnamon

• Warm, fragrant cinnamon adds a cozy, festive note that transforms the custard from simple to seasonal.

• Try Ceylon cinnamon for a softer flavor, or Saigon cinnamon for boldness.

Salt

• Just a pinch of salt balances the sweetness and elevates the spices.

Nutmeg (Optional)

• A light dusting of freshly grated nutmeg on top before baking adds aromatic complexity.

Step-by-Step Instructions

1. Prepare the crust
   If using homemade pie dough, roll it out on a lightly floured surface to about ⅛-inch thickness. Gently transfer it to a 9-inch pie dish. Trim and crimp the edges, then chill in the refrigerator for 30 minutes.

2. Preheat and par-bake
   Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5–7 minutes until lightly golden. Let cool slightly.

3. Make the custard
   In a medium saucepan, gently heat the milk and cream until just warm—not boiling. In a large bowl, whisk the eggs and sugar until combined and slightly thickened. Slowly pour the warm milk mixture into the eggs, whisking constantly to temper the eggs.

4. Add flavorings
   Stir in vanilla extract, ground cinnamon, and a pinch of salt. Mix until smooth and uniform.

5. Strain and pour
   For the silkiest texture, strain the custard through a fine mesh sieve into a large measuring cup or bowl. Carefully pour into the cooled pie shell.

6. Bake the pie
   Reduce the oven to 325°F (165°C). Bake the custard pie for 40–50 minutes, until the edges are set and the center wobbles slightly when nudged. Do not overbake; it will continue to set as it cools.

7. Cool and chill
   Let the pie cool at room temperature for 1 hour, then chill in the refrigerator for at least 3 hours or overnight for clean slices.

8. Serve
   Dust lightly with cinnamon or nutmeg before serving. Serve cold or at room temperature with a dollop of whipped cream.

Tips, Variations & Substitutions

• Don’t skip straining the custard. This extra step removes any cooked egg bits and ensures the custard is ultra-smooth.

• Infuse the milk with a cinnamon stick or split vanilla bean for 15 minutes before combining with eggs for more depth.

• For a dairy-free version, use full-fat coconut milk and coconut cream. It will lend a subtle tropical twist that still fits the holiday spirit.

• Use maple syrup or brown sugar instead of white sugar for a deeper, caramelized sweetness.

• Turn this into mini custard tarts using muffin tins and pre-baked tart shells.

Serving Ideas & Occasions

This pie is the ultimate Christmas Eve dessert, thanks to its gentle warmth and elegant simplicity.

Pair with:

• Spiced hot cocoa

• Chai tea or mulled wine

• A scoop of vanilla ice cream or softly whipped cream

Perfect for:

• Christmas Eve dinner

• Potlucks and holiday brunches

• Make-ahead holiday desserts

• Santa’s dessert plate (with a splash of bourbon whipped cream, perhaps!)

The nostalgic custard and fragrant spices make this pie feel like a warm hug in dessert form—ideal for quiet evenings and festive gatherings alike.

Nutritional & Health Notes

While indulgent, this custard pie offers a more balanced dessert option compared to dense cakes or frosted sweets. With eggs and dairy as a base, it provides a modest source of protein and calcium.

Each slice contains moderate sugar and fat, so portion control allows it to fit nicely into holiday meals. For a lighter version:

• Use 2% milk and half the cream

• Reduce sugar by 1–2 tablespoons

• Serve with fresh berries instead of cream

Those watching gluten can opt for an almond flour crust or gluten-free pastry crust, and dairy-free adaptations are also easy to manage.

FAQs

Q1: Can I make cinnamon-vanilla custard pie ahead of time?

A1: Yes! This pie is perfect for making ahead. In fact, it needs at least 3 hours to chill, but it can be made a full day in advance. Just cover it tightly with plastic wrap once fully cooled and refrigerate until ready to serve.

Q2: Why is my custard pie watery in the center?

A2: This usually means it was underbaked or sliced too early. The center should jiggle slightly when removed from the oven but continue to set as it cools. Let it rest fully before slicing to prevent a runny texture.

Q3: Can I use almond milk or other non-dairy milk?

A3: Yes, but choose creamy, full-fat options like canned coconut milk or barista-style almond milk for the best results. Thin or watery non-dairy milks can yield a less set custard.

Q4: How do I prevent the crust from getting soggy?

A4: Always par-bake the crust and let it cool before pouring in the custard. You can also brush the crust with a beaten egg white after par-baking to seal it.

Q5: What can I do if I don’t have pie weights?

A5: Dried beans or uncooked rice work well as pie weights. Just place them over parchment paper in the crust. Save the beans afterward in a jar labeled “for blind baking only.”

Q6: How should I store leftovers?

A6: Store any leftover pie in the refrigerator, covered loosely with foil or plastic wrap. It will keep for 3–4 days. Avoid freezing as the texture may become grainy upon thawing.

Q7: Can I add a topping?

A7: Absolutely. Whipped cream, a sprinkle of cinnamon sugar, or even candied nuts can add texture and flavor. Just top it right before serving to keep things fresh.

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