Heavenly Christmas Eve Cinnamon-Vanilla Custard Pie – A Creamy Holiday Dessert Delight

As the festive lights twinkle and the scent of pine fills the air, my kitchen transforms into a warm, inviting space filled with the magical aromas of the season. For my family, Christmas Eve means gathering around the table, sharing stories, and indulging in treats that bring back cherished memories. One of those timeless traditions is our Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic. This pie isn’t just a dessert; it’s a celebration of flavors that evoke nostalgia and joy.

There’s something supremely comforting about the creamy custard nestled within a flaky crust, the hints of vanilla and warm cinnamon whisking you away to memories of laughter and love. Unlike other custard pies, this recipe stands out because of its rich, velvety texture and perfectly balanced flavors. Every slice reveals a symphony of tastes that dance on your palate, making it the ultimate holiday treat.

Join me as we embark on a delightful journey to create this magical dessert. With each step, you’ll learn not just how to make the pie but also how to infuse every moment with the spirit of Christmas.

What are Christmas Eve Cinnamon-Vanilla Custard Pies?

Christmas Eve Cinnamon-Vanilla Custard Pie is a classic holiday dessert that combines the warmth of cinnamon with the rich creaminess of custard, all enveloped in a perfectly baked pie crust. This delightful dish has roots in traditional holiday baking, passed down through generations who embraced the magic of custard pies. They are characterized by their smooth, silky texture and a flavor that is both comforting and celebratory — making them the perfect centerpiece for any festive table.

The intoxicating aroma of cinnamon combined with the sweet and fragrant notes of vanilla creates an inviting ambiance that brings family and friends together. This pie has the unique ability to evoke feelings of warmth, love, and nostalgia with every bite. It’s often made during the holiday season, perfect for Christmas Eve gatherings or cozy winter evenings when you want something extra special.

Why You’ll Love This Recipe

1. Unbeatable Flavor: This Christmas Eve Cinnamon-Vanilla Custard Pie is a harmonious blend of flavors that’s far superior to store-bought versions. The freshness of the egg custard, combined with aromatic cinnamon and vanilla, makes every bite a true delight.

2. Cost-Effective: Making this creamy pie at home can save you money while producing a dessert that tastes luxurious. Most ingredients are pantry staples, making it accessible for anyone.

3. Customizable Options: Whether you want to switch things up with nutmeg, add a citrus twist with orange zest, or use alternative sweeteners, this recipe allows for easy adjustments to fit your personal taste and dietary preferences.

4. Easy Yet Impressive: Despite its elegant appearance, this pie is simple to make. With straightforward steps and techniques, you’ll leave your guests in awe without breaking a sweat!

5. Perfect for Any Occasion: While this pie is a holiday favorite, its creamy goodness makes it suitable for any celebration or cozy night in, ensuring you can enjoy it year-round.

Ingredients Section

• 1 pie crust (homemade or store-bought)

  • Note: For a homemade crust, use chilled butter and cold water for a flaky texture. Brands like Pillsbury are reliable for a store-bought option.

• 4 large eggs

  • Tip: Choose organic or farm-fresh eggs if possible for a richer flavor.

• ¾ cup granulated sugar

  • Substitution: You can use coconut sugar for a caramel-like flavor.

• 1½ cups whole milk

  • Note: Feel free to substitute almond or oat milk for a dairy-free version.

• 1 cup heavy cream

  • Alternative: Half-and-half can be used, but the richness may vary.

• 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)

  • Quality: Use Ceylon cinnamon for a sweeter, more complex flavor.

• 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)

  • Recommendation: I love using Nielsen-Massey vanilla extract for its depth.

• Pinch of salt

• Optional:

  • ¼ tsp ground nutmeg for an extra holiday kick.
  • 1 tsp orange zest for a bright, festive note.

Prep Notes:

• Ensure all dairy ingredients are at room temperature for better emulsification.

Step-by-Step Instructions

1. Pre-bake the Crust

Timing: 20 minutes (15 minutes + 5 minutes)

1. Preheat your oven to 375°F (190°C).
2. Roll out your crust and gently fit it into a 9-inch pie dish.
3. Line it with parchment paper, fill with baking weights, and bake for 15 minutes.
4. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Allow to cool slightly.

2. Prepare the Custard Base

Timing: 10 minutes

1. In a saucepan over medium heat, combine 1½ cups of whole milk and 1 cup of heavy cream with 1½ tsp ground cinnamon and 2 tsp pure vanilla extract until steaming (avoid boiling).
2. If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.

3. Whisk Eggs & Sugar

Timing: 5 minutes

1. In a mixing bowl, whisk together 4 large eggs, ¾ cup granulated sugar, and a pinch of salt until the mixture is smooth and pale.

4. Temper & Combine

1. Slowly pour the hot milk mixture into the egg and sugar mix while whisking constantly to avoid scrambling the eggs.
2. Strain the mixture through a fine-mesh sieve for extra creaminess.

5. Fill & Bake

Timing: 40 minutes

1. Lower the oven temperature to 325°F (160°C).
2. Carefully pour the custard filling into the pre-baked pie crust.
3. Bake for 35–40 minutes, until the edges are set but the center still jiggles slightly when gently shaken.

6. Cool & Chill

1. Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.

Chef’s Tips:

• Make sure to whisk constantly when tempering the eggs to avoid lumps.
• Cool the pie gradually — a rapid temperature change can cause cracking.
• If the top begins to brown too much, cover with a piece of foil.

Expert Tips & Tricks

1. Store Properly: This pie can be stored in the refrigerator for up to 3 days. Just cover it lightly with plastic wrap to maintain moisture.

2. Make Ahead: You can prepare the custard mixture a day in advance and refrigerate it. Just fill the crust and bake when you’re ready!

3. Common Problems: If your custard comes out grainy, it may have been overcooked. Be sure to monitor the oven and check for that gentle jiggle in the center.

4. Serving: For an extra touch, top with freshly whipped cream or a sprinkle of additional nutmeg.

5. Flavor Boost: Feel free to add a splash of bourbon or rum to elevate the flavors even more.

Serving Suggestions

This delightful Christmas Eve Cinnamon-Vanilla Custard Pie pairs perfectly with a scoop of homemade whipped cream. For an elegant presentation, sprinkle a dusting of powdered sugar and place a few sprigs of fresh mint on the side. Perfect for holiday gatherings, this pie makes a beautiful centerpiece at dessert time, drawing everyone in with its inviting aroma and rustic charm.

Variations & Substitutions

• Flavor Combinations: For a spiced twist, use chai spices instead of cinnamon. Seasonal variations like pumpkin spice custard can also bring an autumnal flair to this classic dessert.

• Dietary Adaptations: Dairy-free versions can be made using coconut milk and vegan butter for the crust. For gluten-free options, try using a gluten-free pie crust.

Nutrition & Storage Info

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes (plus chilling)
• Yield: 8 servings
• Estimated Calories: Approximately 380 calories per slice
• Storage: Keep refrigerated for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQ Section

1. Can I use a different type of milk?
   Yes, almond, oat, or soy milk can be used, but the richness may differ.

2. How do I know when the pie is done?
   The edges should be set, and the center should jiggle slightly when tapped.

3. Can I freeze this pie?
   Yes, wrap it well, and freeze for up to 2 months.

4. What can I use instead of heavy cream?
   Half-and-half or coconut cream are good alternatives.

5. How should I serve this pie?
   It’s delightful alone, but whipped cream or a fruit compote makes it even better.

6. Can I make this pie vegan?
   Use a vegan crust and substitute eggs with flax or chia seeds.

7. Can I use powdered sugar instead of granulated sugar?
   Yes, but the texture may differ slightly.

8. Why does my custard have cracks?
   This can result from overbaking or sudden temperature changes.

9. How long does it take to cool?
   Allow it to cool at room temperature for about 1 hour, then chill for at least 2 hours before serving.

10. Do I have to strain the custard?
    Straining ensures a smoother texture, but if you’re short on time, you could skip this step.

Conclusion

The Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic is not just a dessert; it’s a heartfelt tradition, a piece of my holiday spirit shared with you. I truly believe that baking brings people together, and I can’t wait for you to try this recipe. It’s a creamy delight bursting with flavors that capture the essence of the season. I’d love to hear your thoughts or any tweaks you’ve made in the comments below! And explore more of my holiday recipes to keep the festive spirit alive all season long! Happy baking!

Christmas Eve Cinnamon-Vanilla Custard Pie

A creamy and nostalgic holiday dessert that combines the warmth of cinnamon with rich custard, all enveloped in a flaky pie crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert, Holiday

Cuisine American

Servings 8 servings

Calories 380 kcal

Ingredients

  

Crust

• 1 piece pie crust (homemade or store-bought) For a homemade crust, use chilled butter and cold water for a flaky texture.

Custard Filling

• 4 large eggs Choose organic or farm-fresh eggs for a richer flavor.
• 0.75 cup granulated sugar You can use coconut sugar for a caramel-like flavor.
• 1.5 cups whole milk Feel free to substitute almond or oat milk for a dairy-free version.
• 1 cup heavy cream Half-and-half can be used, but the richness may vary.
• 1.5 teaspoons ground cinnamon Use Ceylon cinnamon for a sweeter, more complex flavor.
• 2 teaspoons pure vanilla extract I love using Nielsen-Massey vanilla extract for its depth.
• 1 pinch salt

Optional Flavor Boosters

• 0.25 teaspoon ground nutmeg For an extra holiday kick.
• 1 teaspoon orange zest For a bright, festive note.

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Roll out your crust and fit it into a 9-inch pie dish.
• Line it with parchment paper, fill with baking weights, and bake for 15 minutes.
• Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Allow to cool slightly.

Custard Preparation

• In a saucepan over medium heat, combine whole milk, heavy cream, ground cinnamon, and pure vanilla extract until steaming, avoiding boiling.
• If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.

Mixing

• In a mixing bowl, whisk together eggs, granulated sugar, and a pinch of salt until smooth and pale.
• Slowly pour the hot milk mixture into the egg and sugar mix while whisking constantly to avoid scrambling the eggs.
• Strain the mixture through a fine-mesh sieve for extra creaminess.

Baking

• Lower the oven temperature to 325°F (160°C).
• Carefully pour the custard filling into the pre-baked pie crust.
• Bake for 35–40 minutes, until the edges are set but the center jiggles slightly when gently shaken.

Cooling

• Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

Store in the refrigerator for up to 3 days or freeze for up to 2 months. Serve with whipped cream or a sprinkle of nutmeg.

Keyword Christmas Dessert, Cinnamon Custard Pie, Creamy Pie, Festive Treat, Holiday Baking