Christmas Eve Cinnamon Vanilla Custard Pie Creamy Holiday Dessert Magic
So you want something creamy, comforting, and a little festive without running a pastry boot camp first. Perfect. This Cinnamon Vanilla Custard Pie is basically the foodie equivalent of putting on cozy socks, sipping cider, and calling it a night. It looks fancy, tastes like holiday magic, and only asks for a little patience. You can handle that, right?
If you are the type who likes to peek at other dessert ideas while your crust chills, check out this fun cheesecake salad I found for inspiration cheesecake salad. It is a silly but tasty cousin to custard vibes.
Why This Recipe is Awesome
Okay real talk. Why make this pie instead of buying something from the bakery and pretending you did it? Here is why.
- It feels fancy but is totally doable. No pastry PhD required.
- The flavor is warm cinnamon plus real vanilla and a custard so creamy you will hear angels. The texture is silky and melt in your mouth, not rubbery or overly jiggly.
- It tolerates a little chaos. Overbeat the eggs a bit or slip on the blind bake timing? Not the end of the world. Temper the eggs right and you are golden.
- Perfect holiday dessert for a crowd. Bake it the day before and trust me, it slices cleaner and tastes better after a long chill.
- If you like custardy things, you will also enjoy riffing on similar desserts or checking out creative twists like that cheesecake salad link above.
Ingredients You’ll Need
- 1 (9-inch) pie crust, pre-baked (homemade or store-bought)
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1½ cups (360ml) whole milk
- 1 cup (240ml) heavy cream
- 1½ teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly grated nutmeg
- Optional for serving: whipped cream, fresh berries, extra ground cinnamon for garnish
Short list. Real results. You probably already own most of this. If not, you can still fake it and no one will judge until they taste it.
Step-by-Step Instructions
Prepare Pie Crust
Make a 9-inch pie crust. If you make it from scratch, roll it out and fit it into your pie plate. Trim and crimp the edges. Chill 15 to 20 minutes. Line with parchment or foil and fill with weights, beans, or rice. Bake at 400°F (200°C) for 15 minutes. Remove weights, prick the bottom with a fork, and bake 8 to 10 more minutes until lightly golden and dry. Cool on a wire rack. Reduce oven to 325°F (160°C).Warm Dairy and Spices
Put 1½ cups whole milk, 1 cup heavy cream, 1½ teaspoons ground cinnamon, and ¼ teaspoon freshly grated nutmeg in a saucepan. Heat over medium low, stirring now and then until steaming and small bubbles form at the edges. Do not let it boil. Remove from heat right away.Whisk Eggs and Sugar
In a large bowl whisk 4 large eggs, ¾ cup sugar, and ½ teaspoon fine sea salt. Whisk hard for 2 to 3 minutes until pale yellow and thick. Look for the ribbon effect when you lift the whisk. This helps dissolve sugar and adds air.Temper the Custard Base
Very slowly pour a thin stream of the hot milk mixture into the eggs while whisking constantly. Start with one or two ladlefuls. Once you have about a third mixed in you can pour a little faster. Keep whisking so the eggs do not scramble.Add Vanilla and Strain
Stir in 2 teaspoons pure vanilla extract. For silky custard pour the whole mixture through a fine mesh sieve into a clean bowl or into a liquid measuring cup with a spout. This catches any cooked egg or spice clumps.Prepare Water Bath and Bake
Set the cooled blind baked crust in a larger roasting pan. Pour the strained custard into the crust almost to the top. Pour hot water into the roasting pan until it reaches halfway up the pie plate sides. Bake at 325°F (160°C) for 50 to 65 minutes. The edges should be set and firm and the center should still wobble a bit, about a 2 inch circle. Do not overbake.Cool Gradually
Take the roasting pan out of the oven carefully. Let the pie sit in the hot water bath on a wire rack for 15 to 20 minutes. This gentle cooling helps prevent cracks. Lift the pie plate out of the water and cool on a wire rack to room temperature for 2 to 3 hours.Chill and Serve
Cover loosely and refrigerate at least 4 hours, ideally overnight. This chill time is important for firm, sliceable custard. Remove 15 to 20 minutes before slicing to let it soften slightly. Use a sharp thin knife and wipe it clean between slices for neat pieces. Serve with whipped cream, a dusting of cinnamon, or fresh berries.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven. Rookie move. Preheat like your life depends on it.
- Pouring the hot milk into the eggs like a waterfall. Slow and steady wins the custard race. Tempering matters.
- Skipping the water bath. Want cracked, spongy custard? Go ahead. Want silky custard? Use the water bath.
- Overbaking because you want it set. The center should still jiggle. It firms up as it cools. Trust the wobble.
- Slicing while still cold from the fridge. It will flake. Let it sit 15 minutes so slices clean up beautifully.
Alternatives & Substitutions
- No heavy cream on hand? Use all whole milk and accept a slightly less rich pie. It will still be tasty. IMO the cream adds luxury but you can survive without it.
- Want less sugar? Trim 2 to 3 tablespoons and taste. Custard still sets fine with a bit less sweetness.
- No fresh nutmeg? Use 1/8 to 1/4 teaspoon ground nutmeg instead. Fresh is better but this works.
- Gluten free crust? Use your favorite store bought gluten free pie shell or make a simple almond flour crust. The custard is naturally gluten free.
- Want to make it boozy? Add a tablespoon of bourbon or spiced rum to the custard before baking. Not necessary but delightful for grown ups.
- Crustless? Bake the filling in a greased pie dish or springform pan and reduce baking time slightly. Texture changes but the flavor stays on point.
FAQ
Q Can I use low fat milk instead of whole milk or cream
A You can but expect a thinner, less luxurious texture. Whole milk plus cream gives that classic custard mouthfeel. If you must skimp, increase baking vigilance.
Q Can I make this in advance or freeze it
A Yes make ahead and chill overnight. Freezing is possible but it can change texture a bit. I recommend refrigerating for best results.
Q What if my eggs scramble during tempering
A Did you pour too fast without whisking like a maniac? No worries if only a little happened. Strain the mixture through a fine mesh sieve to remove cooked bits. Next time pour slower.
Q Why did my custard crack
A Often from sudden temperature changes or overbaking. Cool in the water bath for 15 to 20 minutes after baking and do not overcook. That prevents cracks and keeps it smooth.
Q Can I use store bought vanilla extract instead of pure vanilla
A Yes of course. Pure vanilla tastes better but store bought vanilla extract will still make a lovely pie. Use what you have.
Q How do I get clean slices
A Chill thoroughly. Let sit at room temp 15 to 20 minutes. Use a sharp thin knife and wipe it between cuts. Boom clean slices.
Q Is this safe to make for kids and elderly folks
A Yes just ensure eggs are fully cooked during bake until edges are set. The center may jiggle slightly but it is cooked through once cooled and chilled.
Final Thoughts
Alright that is the plan. Make the crust or use store bought. Warm the milk with spices and temper the eggs like a pro. Patience pays big rewards here so chill it well and slice with respect. This pie is cozy, festive, and looks like you did something impressive even if you mostly followed the steps and hummed holiday songs while you worked. Go impress someone or keep it all to yourself. I will not judge.
Now go bake this and bask in the cinnamon vanilla glow. You earned a slice.
Conclusion
If you love custard experiments and want more ideas, check out this creative take on a similar category with the clickable recipe Easy Crustless Rhubarb Custard Pie | Kitchen Frau for inspiration. For more cinnamon-forward pies and flavor ideas try Cinnamon Pie — Hungry Enough To Eat Six which explores the spice in different crusts and presentations.
Enjoy, have fun, and don t forget to save a piece for yourself.
Print
Cinnamon Vanilla Custard Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting custard pie infused with warm cinnamon and vanilla, perfect for holiday gatherings.
Ingredients
- 1 (9-inch) pie crust, pre-baked (homemade or store-bought)
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1½ cups (360ml) whole milk
- 1 cup (240ml) heavy cream
- 1½ teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly grated nutmeg
- Optional for serving: whipped cream, fresh berries, extra ground cinnamon for garnish
Instructions
- Prepare Pie Crust: Make a 9-inch pie crust. If making from scratch, roll it out and fit into your pie plate. Trim and crimp the edges. Chill for 15-20 minutes. Line with parchment or foil and fill with weights. Bake at 400°F (200°C) for 15 minutes. Remove weights, prick the bottom, and bake for another 8-10 minutes until lightly golden. Cool on a wire rack and reduce oven to 325°F (160°C).
- Warm Dairy and Spices: In a saucepan, heat the whole milk, heavy cream, ground cinnamon, and nutmeg over medium-low heat until steaming, stirring occasionally. Do not let it boil.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs, sugar, and sea salt for 2-3 minutes until pale yellow and thick.
- Temper the Custard Base: Slowly pour the hot milk mixture into the egg mixture while whisking constantly. Start with a small amount, then increase the speed as you mix.
- Add Vanilla and Strain: Stir in the vanilla extract. Pour the mixture through a fine mesh sieve into a clean bowl to catch any clumps.
- Prepare Water Bath and Bake: Place the cooled pie crust in a larger roasting pan. Pour the custard into the crust. Add hot water to the roasting pan until it reaches halfway up the pie plate sides. Bake at 325°F (160°C) for 50-65 minutes until the edges are set and the center wobbles slightly.
- Cool Gradually: Remove the roasted pan from the oven and let the pie sit in the water bath for 15-20 minutes, then cool to room temperature for 2-3 hours.
- Chill and Serve: Cover and refrigerate for at least 4 hours, ideally overnight. Slice when slightly softened for clean cuts. Serve with whipped cream, cinnamon, or berries.
Notes
Chilling is crucial for a cleaner slice. Can be made in advance and freezes well, though texture may change.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 155mg
Keywords: custard pie, dessert, holiday dessert, cinnamon, vanilla
