Hey y'all! Ready to wow your family with a dreamy dessert this Christmas Eve? This Cinnamon-Vanilla Creamy Custard Pie is silky-smooth, perfectly spiced, and nestled in a buttery, flaky crust—making it the ultimate centerpiece for your holiday table or any cozy winter gathering. Trust me, every bite feels like a warm hug by the fire. Let's get cooking!
Why You'll Love This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- The creamy, melt-in-your-mouth custard is rich with warming cinnamon and fragrant vanilla.
- No-fuss recipe with simple pantry ingredients—perfect for busy holiday prep.
- Stunning presentation makes it ideal for Christmas Eve, potlucks, or Sunday suppers.
- Customizable: easily add your favorite toppings or try fun crust variations.
- Leftovers (if any!) taste even better the next day—ideal for make-ahead desserts.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Ingredients
- 1 9-inch unbaked pie crust (homemade or store-bought)
- 1 ¼ cups whole milk
- 1 cup heavy cream
- 3 large eggs
- ⅔ cup granulated sugar
- 1 tablespoon cornstarch
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of salt
- Optional: Whipped cream and extra cinnamon for serving
How to Make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Step 1: Prepare the Pie Crust
Preheat your oven to 375°F (190°C). Place your unbaked pie crust into a 9-inch pie pan. Crimp the edges as desired. Prick the bottom lightly with a fork, then chill while you prepare the filling.
Step 2: Mix the Custard Filling
In a large bowl, whisk together the eggs, sugar, and cornstarch until smooth and creamy. Add the milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well combined and the mixture is uniform and slightly frothy.
Step 3: Fill and Bake
Pour the custard filling into your prepared pie crust. Carefully transfer the pie to the middle rack of your oven. Bake for 45-50 minutes, or until the center is just set and the edges are lightly golden. If the crust is browning too quickly, cover the edges with foil halfway through baking.
Step 4: Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. For best results, chill in the refrigerator for at least 2 hours (or overnight) before slicing. Serve with a dollop of whipped cream and a sprinkle of cinnamon on top for extra flair!
Notes & Helpful Tips for Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- For a super-smooth custard, strain the filling through a fine-mesh sieve before pouring it into the crust (see custard tips here).
- Use freshly grated nutmeg for the most aromatic, bakery-style finish.
- If your pie crust edges start browning too fast, shield them with a pie crust shield or foil strips (learn more).
Variations on Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- Maple Twist: Substitute ¼ cup of the sugar with pure maple syrup for a deeper flavor.
- Chai-Spiced: Swap cinnamon and nutmeg for 1 ¼ teaspoons chai spice blend for a spicier custard.
- Gluten-Free: Use your favorite gluten-free pie crust to make this dessert celiac-friendly.
Required Equipment for Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- 9-inch pie pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Fine-mesh sieve (optional for smoothest custard)
- Oven
Storage Instructions for Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Once cooled, cover the pie loosely with plastic wrap or foil and store in the refrigerator for up to 4 days. For best texture, bring to room temperature for 15 minutes before serving. Do not freeze, as custard may split when thawed.
Serving Suggestions for Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Pair a slice of this creamy pie with fresh berries, a mug of hot cocoa, or a glass of spiced eggnog. It’s also delicious alongside coffee or an after-dinner cordial. For extra festive flair, top with sugared cranberries or a dusting of powdered sugar.
Pro Tips for the Best Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- Let the pie cool completely before slicing for the cleanest cuts. Chilling overnight gives the best texture.
- Use room-temperature eggs for a silkier custard and easier mixing (see why here).
- Test doneness by gently shaking the pie—edges should be set but the center should jiggle slightly.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie FAQ
Can I make this pie ahead of time?
Absolutely! This pie needs to chill, so making it a day in advance is perfect—just store it covered in the fridge.
Can I use half-and-half instead of heavy cream?
Yes, but the custard will be slightly less rich and creamy. For the ultimate texture, stick with heavy cream if possible.
Why did my custard crack?
This usually means the pie was overbaked or cooled too quickly. Bake just until set and allow it to cool gradually for a silky surface.
Prep Time: 15 minutes
Total Time: 3 hours 5 minutes (including chilling)
Ingredients
- 1 unbaked 9-inch pie crust
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg (optional, for garnish)
Instructions
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1Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
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2In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until just steaming, but not boiling. Remove from heat.
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3In a large bowl, whisk together granulated sugar, eggs, vanilla extract, ground cinnamon, and salt until smooth and well combined.
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4Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent curdling.
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5Pour the custard filling into the prepared pie crust. Sprinkle ground nutmeg on top if desired.
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6Bake for 45-50 minutes, or until the center is just set and a knife inserted near the center comes out clean. Cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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