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.

Prep Time 30

Cook Time 40

Total Time 2 10

Course Dessert, Holiday

Cuisine American

Servings 8 servings

Calories 380 kcal

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

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

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.

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.

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.

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.

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

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