Christmas Eve Cinnamon Vanilla Creamy Custard Pie

Christmas Eve Cinnamon Vanilla Creamy Custard Pie is the kind of dessert that makes the holiday table feel extra special, with its silky-smooth filling and warm spices baked into every bite. The vanilla custard is perfectly balanced with a hint of cinnamon, creating a cozy flavor that feels like Christmas in pie form. Topped with a light dusting of spice or a dollop of whipped cream, it’s a festive treat your family will remember long after the last slice is gone.

Why You’ll Love This Recipe

This pie hits different than regular custard desserts – it’s got that Christmas Eve magic baked right in. The custard melts on your tongue with warm cinnamon notes and real vanilla that makes your whole kitchen smell like the holidays. You can whip it up earlier in the day and let it chill while you handle everything else.

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Ingredient List

Crust:

• 1 unbaked 9-inch pie crust (store-bought’s fine, don’t stress!)

Custard Filling:

• 3 big eggs (room temp if you remember)
• ¾ cup sugar
• 2 tablespoons cornstarch
• 2 cups whole milk, warmed up
• ½ cup heavy cream
• 1½ teaspoons vanilla (the real stuff)
• ½ teaspoon cinnamon
• ¼ teaspoon salt

For the top:

• Whipped cream
• Extra cinnamon or nutmeg for sprinkling

Why These Ingredients Work

Here’s what makes this pie work so dang well! Those eggs create the creamy base while cornstarch keeps everything from getting runny – learned that the hard way once. Whole milk plus heavy cream gives you that rich texture that coats your spoon perfectly.

The cinnamon brings Christmas vibes without overpowering everything, and good vanilla extract (not the fake stuff!) adds that warm holiday flavor. That tiny bit of salt makes all the sweetness pop instead of tasting flat – it’s like the secret handshake of baking.

Essential Tools and Equipment

• 9-inch pie pan
• Big mixing bowl
• Medium pot for cooking
• Wire whisk (don’t use a fork, trust me)
• Measuring cups and spoons
• Mesh strainer if you’ve got one

How To Make Christmas Eve Cinnamon V anilla Creamy Custard Pie

Prep stuff

Crank your oven to 350°F. Get that pie crust settled into your 9-inch pan and crimp those edges however makes you happy – nobody’s judging your crimping skills here!

Mix the custard base

Grab your big bowl and whisk together eggs, sugar, cornstarch, vanilla, cinnamon, and salt until smooth. The smell hits you right away – that’s when you know something good’s happening.

Temper the eggs (don’t skip this!)

This part matters – heat up your milk and cream until it’s hot but not bubbling like crazy. Now comes the tricky bit – pour that hot milk into your egg mixture SLOWLY while whisking like your life depends on it. Rush this and you’ll have scrambled eggs floating in your pie.

Cook the custard

Dump everything back in the pan and cook on medium heat, stirring constantly for about 5-7 minutes. You want it thick enough to coat your spoon but still pourable. Don’t walk away during this part!

Fill the crust

Pour that gorgeous custard into your crust and smooth the top with your spatula.

Bake it

Bake 40-45 minutes until the middle barely jiggles when you shake the pan. It’ll keep cooking while it cools, so don’t overdo it.

Cool and chill

Let it cool completely then stick it in the fridge for at least 2 hours. Overnight’s even better if you can wait.

Serve and enjoy

Serve with whipped cream and a little sprinkle of cinnamon on top. Watch people’s faces light up!

Personal Secret: I run my custard through a mesh strainer before it goes in the crust. Gets rid of lumps and makes it super smooth – picked this up from my grandma who worked at a bakery for twenty years.

Critical Warning: Don’t rush that egg tempering part! I’ve ruined three pies by dumping hot milk straight into cold eggs. You end up with chunky scrambled egg bits floating around and have to start over.

Pro Tips & Cooking Hacks

• Leave your eggs on the counter for 30 minutes before you start – room temp eggs mix way better
• That gentle shake test is everything – center should wiggle like jello, not slosh around like soup
• Better to underbake custard than overdo it – cracks mean you went too far
• Brush your crust with beaten egg white first if you’re worried about soggy bottoms
• Get all your stuff measured out before you start cooking – this moves fast once you’re going

Flavor Variations & Suggestions

Want to switch things up? Here’s what I’ve tried:

• Maple version: Swap out half the sugar for real maple syrup – tastes like fall and Christmas had a baby
• Chai spice twist: Add some cardamom and ginger – my sister loves this one
• Orange kick: Throw in some orange zest for brightness
• Grown-up version: Replace a tablespoon of vanilla with bourbon (adults only!)
• Extra nutmeg: Some folks go crazy for more nutmeg in the filling

Make-Ahead Options

This pie’s actually better when you make it ahead – the flavors get all cozy together. I make mine two days early now and just cover it with plastic wrap in the fridge.

Here’s how I time it:

• Two days before: Make the whole thing, let it chill out
• Day before: Perfect timing for overnight setting
• Day of: Just add whipped cream and you’re done!

Recipe Notes & Baker’s Tips

Don’t rush the custard part – patience pays off here. Keep that heat steady and stir like you mean it. I learned the hard way that walking away for even two minutes can mess things up.

If you get some lumps (happens to everyone), strain it while it’s still hot. Most of the small bumps disappear completely.

Serving Suggestions

This pie goes great with:

• Hot coffee or spiced tea on a cold night
• A small glass of dessert wine if you’re feeling fancy
• Fresh berries for some color contrast
• Butter cookies on the side for crunch

I like serving it slightly chilled with a dollop of whipped cream and just a tiny sprinkle of cinnamon on top.

How to Store Your Christmas Eve Custard Pie

Fridge: Cover with plastic wrap, keeps for 4 days max Counter: Don’t leave it out more than 2 hours – dairy stuff, you know Freezer: Skip it – custard gets weird and watery when frozen

Keep it cold and serve chilled or room temp. If you want a warm slice, pop it in the microwave for 10 seconds.

Allergy Information

What’s in it: Eggs, milk stuff, gluten from the crust

Dairy-free swap: Try full-fat coconut milk and coconut cream from a can No gluten: Use whatever gluten-free crust you like No eggs: This one’s tough since custard IS basically eggs – you could try cornstarch and silken tofu but it won’t taste the same

Questions I Get Asked A Lot

Can I use low-fat milk instead?

You can but it won’t be as creamy. The fat’s what makes it taste rich and luxurious.

My pie cracked on top – what went wrong?

Probably baked too long. Custard keeps cooking even after you take it out, so that little jiggle in the center is what you want.

Can I make tiny ones?

Sure! Use tartlet pans and bake for 25-30 minutes instead. Great for parties.

Why’s my custard all runny?

Either didn’t bake long enough or the eggs got scrambled when you mixed them. Make sure that center barely jiggles.

What if I want more spices?

Start small – custard can get overpowering real quick. You can always add more next time.

I really hope this becomes your new Christmas Eve tradition – there’s something special about serving dessert that looks fancy but doesn’t stress you out. Every time I make this pie, it reminds me why I love baking for the people I care about.

Hope your kitchen smells like Christmas magic soon!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your Christmas Eve custard pie adventures and any variations you tried.