Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a festive and comforting dessert that combines a buttery homemade crust with a silky, spiced custard filling.
Infused with vanilla and cinnamon, this pie is perfect for creating warm holiday memories and adding a touch of sweetness to your celebrations.
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed.
2-3 tablespoons ice water
For the Filling:
3 large eggs
3/4 cup granulated sugar.
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon.
2 1/2 cups whole milk, warmed
1/4 teaspoon salt
For Topping (Optional):
Whipped cream
Ground cinnamon for dusting
Directions:
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
In a mixing bowl, combine flour and butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice water and mix until the dough comes together.
Roll out the dough on a lightly floured surface and press it into the pie dish.
Trim and crimp the edges. Prick the bottom with a fork and pre-bake the crust for 10 minutes.
In a separate bowl, whisk together eggs, sugar, vanilla, cinnamon, and salt until well combined. Slowly add the warmed milk while whisking continuously.
Pour the custard mixture into the pre-baked crust. Bake for 40-50 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Cool the pie at room temperature, then refrigerate for at least 2 hours before serving.
Top with whipped cream and a light dusting of cinnamon, if desired.
Here are a few tips for making your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie even better:
Chill the dough: After mixing the crust, wrap it in plastic wrap and refrigerate for 30 minutes before rolling it out. This helps prevent shrinkage while baking.
Use room temperature eggs: To ensure a smoother custard filling, let your eggs sit at room temperature for a few minutes before whisking them.
Strain the custard: For an ultra-smooth texture, strain the custard mixture through a fine mesh sieve before pouring it into the crust.
Prevent a soggy crust: Blind-bake the crust for 10 minutes to help set it and prevent it from becoming soggy under the custard filling.
Don’t overbake: The custard should be just set in the center, so keep an eye on it toward the end of the baking time to avoid overcooking.
Chill before serving: Allow the pie to cool completely and refrigerate for at least 2 hours for the best texture and flavor.
These small steps will ensure your pie turns out perfectly every time!
To store your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie, follow these steps:
Refrigerate: After the pie has cooled to room temperature, cover it loosely with plastic wrap or place it in an airtight container.
Storage time: Keep the pie refrigerated for up to 3-4 days.
Serving: Before serving, you can top it with freshly whipped cream and a dusting of cinnamon.
If you’re storing leftovers, it’s best to add the whipped cream just before serving to maintain its freshness.
This pie can be enjoyed chilled, or you can let it come to room temperature before serving for a slightly different texture and flavor.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Cooling Time: 2 hours | Total Time: 3 hours 10 minutes
Kcal: 310 kcal | Servings: 8 slices