Christmas Eve Cinnamon Vanilla Custard Pie

image of a top down mise en place shot showing fresh ingredients cinnamon sticks vanilla beans eggs milk sugar flour arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Christmas Eve Cinnamon Vanilla Custard Pie

A nostalgic, creamy custard pie spiced with warm cinnamon and vanilla, baked in a flaky buttery crust. This holiday dessert is simple to make, rich in flavor, and perfect for Christmas Eve or leaving out for Santa.

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Prep Time 20

Cook Time 50

Chilling Time 3

Total Time 1 10

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

Pie Crust

1 9-inch unbaked pie crust store-bought or homemade

Custard Filling

4 large eggs room temperature
3/4 cup granulated sugar
2 cups whole milk can substitute half with heavy cream for extra richness
1 tbsp pure vanilla extract or 1 tbsp vanilla bean paste
1 tsp ground cinnamon Ceylon cinnamon preferred
1/4 tsp ground nutmeg freshly grated preferred
1/4 tsp salt
1 tbsp unsalted butter melted, optional for extra richness

Equipment

9-inch Pie Dish
- Mixing bowls
- Whisk
Fine Mesh Strainer
Pie weights or dried beans
Aluminum Foil or Pie Shield

Method

Preheat oven to 400°F (200°C). Place pie crust in 9-inch dish, crimp edges. Line with parchment and fill with pie weights. Blind bake 10-12 minutes. Remove weights and bake 2-3 minutes more until matte. Reduce oven to 350°F (175°C).
In a large bowl, whisk eggs, sugar, salt, cinnamon, and nutmeg until sugar dissolves and mixture lightens in color.
Gradually whisk in milk and vanilla extract until fully combined. For extra smoothness, strain mixture through a fine-mesh sieve.
Place pie shell on baking sheet. Pour custard mixture into crust. Sprinkle a pinch of cinnamon or nutmeg on top if desired.
Bake for 40-50 minutes until edges are set and center jiggles slightly like gelatin. Do not overbake.
Cool on wire rack for 2-3 hours. Chill in refrigerator for 2 hours more for clean slices. Serve cold or at room temperature.

Notes

This pie tastes even better the next day as flavors meld. Serve with whipped cream or enjoy as a Christmas morning breakfast. Can be made the day before for stress-free holiday hosting.