There’s something magical about serving a silky, aromatic custard pie on Christmas Eve. This cinnamon-vanilla version strikes the perfect balance between festive warmth and classic comfort, making it an ideal finale to your holiday feast.
What makes this custard pie special is its luxuriously creamy texture combined with the nostalgic duo of vanilla and cinnamon. It’s the kind of dessert that creates lasting memories and might just become your family’s new holiday tradition.
Why You’ll Love This
- Can be made ahead, leaving you free to enjoy Christmas Eve festivities
- Simple ingredients you likely already have in your holiday pantry
- Perfectly balanced sweetness that appeals to all ages
- Creamy, silky texture that melts in your mouth
- Makes your home smell like a holiday wonderland while baking
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups whole milk
- 4 large eggs
- ¾ cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- Pinch of salt
- 1 tablespoon melted butter
- Extra cinnamon or powdered sugar for garnish
Instructions
- Preheat the oven to 350°F (175°C). Place your rack in the lower third of the oven—this helps the crust bake through without burning the top.
- Prepare the crust. If you’re using a store-bought crust, just fit it into your pie dish and crimp the edges. For homemade crust, chill it while you make the filling—it stays flakier that way.ezstandalone.cmd.push(function () { ezstandalone.showAds(163); });
- Warm the milk. In a small saucepan, heat the milk over medium-low until just warm to the touch—not boiling. You want it cozy, like a warm bath for your eggs later.
- Whisk the custard. In a medium bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the mixture looks pale and slightly frothy.
- Combine gently. Slowly pour the warm milk into the egg mixture while whisking constantly. Don’t rush—too much heat at once can scramble the eggs. Once combined, stir in the melted butter.ezstandalone.cmd.push(function () { ezstandalone.showAds(165); });
- Pour into the crust. Carefully pour the custard into your prepared crust. Sprinkle a light dusting of cinnamon across the top—it’ll bake into a soft speckled pattern.
- Bake. Slide the pie into the oven and bake for 40–45 minutes, or until the edges are set and the center still has a gentle wobble. The wobble is your friend—it means it’ll stay creamy once cooled.
- Cool completely. Let the pie cool on a wire rack for at least an hour. The filling will firm up as it cools, so don’t slice too early.ezstandalone.cmd.push(function () { ezstandalone.showAds(167); });
- Chill if you like. For a firmer texture, refrigerate it for two to three hours. I personally love it slightly chilled, topped with a spoonful of whipped cream or a light sprinkle of powdered sugar.
Tips & Variations
- Add 1/4 teaspoon nutmeg for extra holiday warmth
- Substitute half-and-half for whole milk for extra richness
- Sprinkle with crushed candy canes for a festive touch
- Make mini pies using a muffin tin for individual servings
- Cover surface with plastic wrap while cooling to prevent skin formation
Serving Suggestions
Serve this festive custard pie with a dollop of fresh whipped cream and a light dusting of cinnamon. For an extra special touch, pair it with spiced apple cider or a cup of rich hot chocolate.
Notes
- Keeps refrigerated for up to 3 days
- Custard is done when it coats the back of a spoon
- Allow pie to come to room temperature for 15 minutes before serving
FAQs
- Can I make this pie without cinnamon? Yes, you can omit the cinnamon for a classic vanilla custard pie.
- Why did my custard turn lumpy? This usually happens when eggs cook too quickly. Whisk constantly and heat gradually.
- Can I freeze this pie? Not recommended, as the texture may become grainy when thawed.
- Can I use a store-bought crust? Absolutely! Just pre-bake according to package instructions.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups whole milk
- 4 large eggs
- ¾ cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- Pinch of salt
- 1 tablespoon melted butter
- Extra cinnamon or powdered sugar for garnish
Steps
- Preheat the oven to 350°F (175°C). Place your rack in the lower third of the oven—this helps the crust bake through without burning the top.
- Prepare the crust. If you’re using a store-bought crust, just fit it into your pie dish and crimp the edges. For homemade crust, chill it while you make the filling—it stays flakier that way.ezstandalone.cmd.push(function () { ezstandalone.showAds(163); });
- Warm the milk. In a small saucepan, heat the milk over medium-low until just warm to the touch—not boiling. You want it cozy, like a warm bath for your eggs later.
- Whisk the custard. In a medium bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the mixture looks pale and slightly frothy.
- Combine gently. Slowly pour the warm milk into the egg mixture while whisking constantly. Don’t rush—too much heat at once can scramble the eggs. Once combined, stir in the melted butter.ezstandalone.cmd.push(function () { ezstandalone.showAds(165); });
- Pour into the crust. Carefully pour the custard into your prepared crust. Sprinkle a light dusting of cinnamon across the top—it’ll bake into a soft speckled pattern.
- Bake. Slide the pie into the oven and bake for 40–45 minutes, or until the edges are set and the center still has a gentle wobble. The wobble is your friend—it means it’ll stay creamy once cooled.
- Cool completely. Let the pie cool on a wire rack for at least an hour. The filling will firm up as it cools, so don’t slice too early.ezstandalone.cmd.push(function () { ezstandalone.showAds(167); });
- Chill if you like. For a firmer texture, refrigerate it for two to three hours. I personally love it slightly chilled, topped with a spoonful of whipped cream or a light sprinkle of powdered sugar.
Notes
- Keeps refrigerated for up to 3 days
- Custard is done when it coats the back of a spoon
- Allow pie to come to room temperature for 15 minutes before serving
