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
- 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.
- Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
- 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
- Preheat the oven to 350°F (175°C).
- In a medium saucepan over low heat, warm the milk and heavy cream until just heated but not boiling.
- In a separate bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, salt, and nutmeg until well combined.
- Gradually pour the warm milk mixture into the egg mixture, whisking continuously to prevent curdling.
Step 3: Assemble and Bake
- Remove the prepared pie crust from the refrigerator and place it on a baking sheet.
- Slowly pour the custard mixture into the crust.
- 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.
- 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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Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- Total Time: 3 hours
- Yield: 8 servings 1x
Description
A festive and creamy Christmas Eve Cinnamon-Vanilla Custard Pie with warm holiday spices, encased in a buttery, flaky crust. Perfect for holiday gatherings and easy to make.
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
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, combine flour and salt.
- Cut in cold, cubed butter with a pastry cutter until mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough forms.
- Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out dough on a floured surface to a 12-inch circle.
- Transfer to a 9-inch pie pan, trim excess, crimp edges, and refrigerate while making the filling.
Step 2: Make the Custard Filling
- Preheat oven to 350°F (175°C).
- Warm milk and heavy cream in a saucepan over low heat (do not boil).
- In a bowl, whisk sugar, eggs, vanilla, cinnamon, salt, and nutmeg until smooth.
- Gradually pour warm milk into egg mixture, whisking continuously.
Step 3: Assemble and Bake
- Remove pie crust from refrigerator and place on a baking sheet.
- Pour custard mixture into the crust.
- Bake for 45-50 minutes until custard is set but slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least 2 hours.
Notes
- Variations: Add 1 tbsp spiced rum for extra holiday flavor, drizzle with caramel, or use a graham cracker crust.
- Storage: Refrigerate covered for up to 4 days or freeze for up to 2 months.
- Reheating: Serve chilled or warm a slice in the microwave for 10-15 seconds.
- Prep Time: 20 minutes
- cooling time: 2 hours
- Cook Time: 50 minutes
- Category: dessert
- Method: Baking
- Cuisine: Holiday, Christmas
Keywords: custard pie, Christmas dessert, cinnamon pie, vanilla custard, holiday baking