Christmas Eve Custard Pie (Printable)
Velvety cinnamon-vanilla custard baked in a flaky crust and chilled for a silky finish—perfect for festive gatherings.
# What You'll 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)
# How to Make It:
01 - Preheat the oven to 350°F. Place the unbaked pie crust into a 9-inch pie pan and form the edges as desired.
02 - In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until steaming but not boiling, then remove from heat.
03 - In a mixing bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until smooth.
04 - Gradually pour the warm milk and cream into the egg mixture, whisking constantly to prevent curdling and ensure thorough blending.
05 - Strain the custard through a fine-mesh sieve into a clean bowl for a velvety consistency.
06 - Pour the strained custard filling into the prepared pie crust.
07 - Bake for 45 to 50 minutes, or until the center is just set but still slightly wobbly. Tent the crust edges with foil if they brown too quickly.
08 - Transfer pie to a wire rack and cool completely to allow the custard to finish setting.
09 - Sprinkle the top with ground cinnamon and, if desired, lightly dust with powdered sugar before serving.
10 - Refrigerate the pie for at least 2 hours before slicing to ensure clean, stable slices.
# Expert Advice:
01 -
- This pie tastes like the holidays baked right into a golden, creamy slice—no elaborate decorating required.
- The combination of cinnamon and vanilla makes it satisfyingly rich and nostalgic, even for those who don't usually love custard desserts.
02 -
- Don’t pour hot milk in too fast—my first attempt turned the eggs into sweet scrambled bits.
- Sifting the custard before baking is the unsung hero for that luxurious, lump-free pie.
03 -
- I always use a pie shield or homemade foil collar to keep those crust edges perfectly golden without over-baking.
- The real game-changer: strain the custard, even if it looks lump-free, for flawless silkiness.