Christmas Eve Cinnamon Vanilla Custard Pie Recipe

Introduction

This Christmas Eve Cinnamon Vanilla Custard pie is a comforting holiday dessert that combines a tender, flaky crust with a rich, spiced custard filling. Its warm cinnamon and vanilla flavors make it perfect for festive gatherings and cozy winter nights.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small cubes
• 2-3 tablespoons ice water
• A pinch of salt
• Optional: 1 tablespoon sugar for a slightly sweet crust
• 3 large eggs
• 1/2 cup granulated sugar
• 1 1/4 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• A pinch of salt

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, salt, and sugar if using. Add the cold butter cubes and blend into the flour with a pastry cutter or fingers until the mixture looks like coarse crumbs.
2. Step 2: Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form into a disc, wrap in plastic, and refrigerate at least 30 minutes.
3. Step 3: Roll the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer carefully, trim edges, and crimp as you like.
4. Step 4: Preheat oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights or dried beans, and bake 10-12 minutes. Remove weights and bake 5 more minutes. Let cool.
5. Step 5: In a large bowl, whisk eggs and sugar until smooth. Add vanilla extract and cinnamon, mixing evenly. Gradually stir in heavy cream until creamy. Add a pinch of salt.
6. Step 6: Pour custard filling into cooled crust, avoiding overfilling. Preheat oven to 350°F (175°C) and bake 45-50 minutes, until edges are set and center slightly jiggles.
7. Step 7: Cool pie on a wire rack for at least 2 hours to let custard fully set.
8. Step 8: Serve topped with whipped cream or a sprinkle of cinnamon. Enjoy with warm coffee or hot cocoa for a festive treat.

Tips & Variations

• Use chilled butter and water to keep the crust flaky and tender.
• Add a pinch of nutmeg or cloves for a deeper spice flavor.
• For a gluten-free crust, substitute the all-purpose flour with a gluten-free blend.
• Let the custard cool completely before slicing to achieve clean slices.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat only if desired, but it’s best served chilled or at room temperature. If reheating, warm gently to avoid curdling the custard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the crust dough can be made and refrigerated for up to 2 days before baking, making it convenient for holiday prep.

What can I use instead of pie weights?

If you don’t have pie weights, dried beans or uncooked rice work great to prevent the crust from puffing up during the blind baking process.

Christmas Eve Cinnamon Vanilla Custard Pie Recipe

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4.8 from 57 reviews

This Christmas Eve Cinnamon Vanilla Custard pie combines a flaky, buttery crust with a rich, creamy custard infused with warm cinnamon and pure vanilla flavors. Perfectly baked and lightly spiced, this dessert is a comforting and festive treat ideal for holiday celebrations.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small cubes
• 2–3 tablespoons ice water
• A pinch of salt
• Optional: 1 tablespoon sugar for a slightly sweet crust

Custard Filling

• 3 large eggs
• 1/2 cup granulated sugar
• 1 1/4 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• A pinch of salt

Instructions

1. Prepare the Pie Crust: In a large mixing bowl, whisk together the flour, salt, and sugar if using. Add the cold butter cubes and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
2. Form the Dough: Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll and Pre-Bake the Crust: Roll the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough, trim and crimp edges. Preheat oven to 375°F (190°C). Line crust with parchment and pie weights, bake 10-12 minutes. Remove weights and bake an additional 5 minutes. Let cool.
4. Prepare Custard Filling: Whisk eggs and sugar in a large bowl until smooth. Add vanilla extract and cinnamon, whisking to combine. Gradually stir in heavy cream and add a pinch of salt for balance.
5. Assemble and Bake: Pour custard filling into pre-baked crust, avoiding overfilling. Preheat oven to 350°F (175°C). Bake pie for 45-50 minutes, until edges are set and center slightly jiggles. Cool on wire rack for at least 2 hours as custard sets.
6. Garnish and Serve: Top with whipped cream or sprinkle cinnamon if desired. Slice and serve with warm coffee or hot cocoa for a cozy holiday dessert.

Notes

• Ensure butter is very cold for a flaky crust.
• Do not overfill the pie to prevent spilling during baking.
• Custard sets further as it cools; slight jiggle in center when done is normal.
• Use pure vanilla extract for best flavor.
• Pie can be refrigerated and served chilled or at room temperature.

Keywords: Christmas custard pie, cinnamon vanilla custard, holiday pie recipe, baked custard, festive dessert, homemade pie crust