Christmas Eve Custard Pie (Printable)
Velvety custard with cinnamon and vanilla in a baked crust, chilled until set. Festive finish for holiday meals.
# What You’ll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust
→ 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 oven to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie pan and crimp or trim the edges as desired.
02 - In a medium saucepan, combine 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 eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth.
04 - Slowly pour warm milk mixture into the egg mixture, whisking constantly to temper and fully blend.
05 - Strain the custard through a fine-mesh sieve into a clean bowl for a silky texture.
06 - Pour the custard filling into the prepared pie crust.
07 - Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly. Cover the crust edges with foil if they begin to brown too quickly.
08 - Remove the pie from the oven and cool completely on a wire rack. The custard will continue to set as it cools.
09 - Once cooled, sprinkle the surface with ground cinnamon and lightly dust with powdered sugar if desired.
10 - Chill in the refrigerator for at least 2 hours until fully set before slicing and serving.
# Expert Tips:
01 -
- The custard sets up incredibly silky, and the cinnamon-vanilla aroma feels like a hug on a cold night.
- It’s fuss-free but always gets festive oohs and ahhs—you can make it ahead and use any crust you like.
02 -
- If you try to cut the pie before it’s completely cool, the custard will ooze everywhere—we learned this the messy way.
- Straining the custard mix before baking makes all the difference for that impossibly smooth slice.
03 -
- Let all ingredients come to room temperature for the smoothest blend.
- A pie shield (or foil tent) prevents the crust from turning too dark while the custard bakes gently underneath.