Christmas Eve Custard Pie (Print Version)
Velvety cinnamon-vanilla custard set in a flaky pie crust, chilled and dusted with cinnamon for holiday warmth.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
→ Custard Filling
02 - 1 cup whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 3/4 cup granulated sugar
06 - 2 tablespoons cornstarch
07 - 1 1/2 teaspoons vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon fine sea salt
→ Topping
10 - 1/4 teaspoon ground cinnamon
11 - Powdered sugar, for dusting (optional)
# Directions:
01 - Preheat oven to 350°F. Fit the unbaked pie crust into a 9-inch pie pan and crimp or trim edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Heat over medium until steaming but not boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, cinnamon, and salt until the mixture is smooth.
04 - Slowly pour the warm milk mixture into the egg mixture while whisking constantly until fully integrated.
05 - Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps and create a silky texture.
06 - Pour the strained custard filling into the prepared pie crust. Bake for 45–50 minutes or until the center is just set but slightly wobbly. Shield crust edges with foil if browning quickly.
07 - Place baked pie on a wire rack to cool. The custard will continue to set as it cools to room temperature.
08 - Sprinkle with ground cinnamon and dust with powdered sugar if desired. Refrigerate for at least 2 hours before slicing.
# Expert Tips:
01 -
- The custard’s silkiness makes you feel like you know a secret every other pie wishes it did.
- There’s a warmth from the cinnamon and vanilla that lingers long after dessert plates are cleared.
02 -
- Once, I forgot to strain the custard and spent the evening picking out lumps—never skip this step.
- Tenting the pie crust with foil halfway through baking saves the edges from burning and keeps the color lovely.
03 -
- A gentle, continuous whisk when adding warm milk to eggs prevents curdling and keeps the custard silky.
- Buy the best vanilla you can fit in your budget—its fragrance will fill the room and linger beautifully.