Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

A Festive and Comforting Holiday Treat

There’s something magical about the warmth of cinnamon and vanilla blending into a silky custard, encased in a flaky, buttery crust. This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is the perfect dessert to add to your holiday table. With its delicate balance of spice and sweetness, it’s a timeless classic that brings comfort and nostalgia in every bite.

Why You’ll Love This Recipe

• Rich and creamy texture – The custard is smooth and luscious, melting in your mouth with every forkful.
• Warm holiday flavors – Cinnamon and vanilla create a cozy and inviting aroma.
• Perfect for gatherings – This pie is ideal for sharing with family and friends during holiday celebrations.
• Easy to make – Simple ingredients and straightforward steps make this recipe approachable for all skill levels.

Ingredients

For the pie crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the custard filling:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Directions

Step 1: Prepare the Pie Crust

1. In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
5. Transfer the dough to a 9-inch pie pan, trim any excess, and crimp the edges. Refrigerate while preparing the filling.

Step 2: Make the Custard Filling

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan over low heat, warm the milk and heavy cream until just heated but not boiling.
3. In a separate bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, salt, and nutmeg until well combined.
4. Gradually pour the warm milk mixture into the egg mixture, whisking continuously to prevent curdling.

Step 3: Assemble and Bake

1. Remove the prepared pie crust from the refrigerator and place it on a baking sheet.
2. Slowly pour the custard mixture into the crust.
3. Carefully transfer the pie to the oven and bake for 45-50 minutes, or until the custard is set but slightly jiggly in the center.
4. Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours.

Variations

• Spiced Rum Twist: Add a tablespoon of spiced rum to the custard mixture for a deeper holiday flavor.
• Caramel Drizzle: Drizzle caramel sauce over the pie before serving for an extra layer of sweetness.
• Graham Cracker Crust: Swap out the traditional pie crust for a graham cracker crust for a different texture.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes (plus chilling time)
• Cook Time: 50 minutes
• Cooling Time: 2 hours

Storage and Reheating

• Refrigeration: Store the pie covered in the refrigerator for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and foil before freezing for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Enjoy chilled or warm slices slightly in the microwave for 10-15 seconds.

Frequently Asked Questions

How do I prevent my custard from curdling?

Whisking continuously while gradually adding the warm milk helps prevent curdling. Avoid overheating the milk.

Can I use a store-bought pie crust?

Yes! A pre-made pie crust will save time and work well with this recipe.

Can I make this pie ahead of time?

Absolutely! This pie tastes even better after chilling for a few hours, making it perfect for preparing a day in advance.

How do I know when the custard is set?

The custard should be firm around the edges with a slight jiggle in the center. A knife inserted near the edge should come out clean.

Can I use skim milk instead of whole milk?

Whole milk provides the best creamy texture, but you can substitute with skim milk, though the pie may be less rich.

Is there a dairy-free version?

You can substitute coconut milk and a dairy-free butter alternative, but the texture may be slightly different.

Can I use brown sugar instead of granulated sugar?

Yes! Brown sugar will add a deeper caramel-like flavor.

What toppings go well with this pie?

Whipped cream, a sprinkle of cinnamon, or a drizzle of caramel all pair beautifully with this custard pie.

How do I prevent cracks on top?

Baking at the correct temperature and not overbaking will help prevent cracks. Let the pie cool gradually at room temperature.

Can I make mini custard pies instead?

Yes! Divide the custard into mini tart shells and bake for about 20-25 minutes, checking for doneness.

Conclusion

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a wonderful way to bring warmth and joy to your holiday celebrations. With its velvety texture and festive spices, it’s sure to be a family favorite. Whether served as a cozy dessert on Christmas Eve or as a delightful treat the next day, this pie embodies the spirit of the season in every bite. Enjoy!

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