As the holiday season approaches, there’s nothing better than indulging in a rich and comforting dessert that will leave your guests asking for seconds. Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is the perfect dessert to serve at your festive gatherings. With its smooth, velvety texture and aromatic cinnamon-vanilla flavor, this pie adds a touch of warmth and sweetness to your holiday celebrations. Whether you’re hosting a Christmas Eve dinner or a cozy family get-together, this custard pie will be a crowd favorite.
Ingredients You’ll Need for the Pie:
- Pie Crust: A buttery, flaky pie crust is essential for holding the creamy custard filling. You can either make your own or opt for a pre-made crust for convenience.
- Eggs: The base of any custard is eggs, which give the pie its rich, silky texture.
- Heavy Cream: For that luxurious, creamy consistency, heavy cream is a must. It adds richness to the filling.
- Sugar: A little sugar balances the natural sweetness of the custard, enhancing the vanilla and cinnamon flavors.
- Cinnamon & Vanilla Extract: The key flavoring agents that give this pie its festive touch. Cinnamon adds warmth, while vanilla gives a smooth, aromatic undertone.
- Nutmeg (optional): For an extra holiday spice, a pinch of nutmeg can be added, elevating the flavor profile.
Step-by-Step Instructions:
- Prepare the Pie Crust: Begin by preheating your oven to 350°F (175°C). If you’re using a store-bought crust, place it in a pie dish and set aside. For a homemade crust, roll it out and fit it into the pie dish, trimming the edges as necessary. You can blind bake the crust for about 10 minutes to prevent sogginess, but it’s optional.
- Make the Custard Filling: In a large bowl, whisk together the eggs and sugar until the mixture is smooth. Add the heavy cream, cinnamon, vanilla extract, and a pinch of salt. If you’re using nutmeg, now’s the time to add it. Whisk the mixture until everything is well combined.
- Bake the Pie: Pour the custard mixture into the prepared pie crust. Carefully place the pie in the oven and bake for 40-45 minutes, or until the center is set and a knife inserted comes out clean. The custard will firm up as it cools.
- Cool and Serve: Once baked, let the pie cool completely at room temperature, then refrigerate for at least 2 hours to allow the flavors to meld and the filling to set properly. Before serving, you can dust the top with a light sprinkle of cinnamon or powdered sugar for a festive touch.
Tips for the Perfect Christmas Eve Cinnamon-Vanilla Creamy Custard Pie:
- Avoid Overmixing: When whisking the custard mixture, be careful not to overmix, as it could create bubbles in the filling. Stir gently until smooth.
- Crust Protection: If your crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
- Serve with Whipped Cream: For an added indulgence, top each slice with freshly whipped cream or even a scoop of vanilla ice cream.
Why This Pie is Perfect for Christmas Eve:
The Cinnamon-Vanilla Creamy Custard Pie is a crowd-pleaser because it combines familiar flavors in a sophisticated way. The cinnamon brings the warm, spiced feeling of Christmas, while the creamy custard provides the perfect contrast. It’s the kind of dessert that will have everyone gathering around the table for one more slice. Plus, it’s easy to make in advance, so you can focus on enjoying the company of your loved ones instead of stressing over last-minute preparations.
Make This Recipe Your Holiday Tradition:
This pie isn’t just for Christmas Eve; it’s a versatile dessert that can be enjoyed at any holiday gathering. The creamy texture and comforting spices make it the ideal dessert for any winter celebration. Whether it’s Christmas, New Year’s, or a special family occasion, Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is sure to become a staple on your holiday dessert table.
So, next time you’re preparing for a festive dinner or holiday party, don’t forget to bake this delicious pie. With its perfect balance of sweetness and spice, it’s bound to impress and delight every guest, making your holiday celebration even more memorable.
Conclusion:
For an unforgettable Christmas Eve dessert, look no further than the Cinnamon-Vanilla Creamy Custard Pie. Easy to prepare, beautifully spiced, and decadently creamy, this pie will quickly become a favorite holiday tradition in your home. Make it, share it, and enjoy it — this pie is a true Christmas treat!
Serving and Storage Tips for Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Serving Tips:
- Chill for Best Results: For the best texture and flavor, serve your custard pie chilled. After baking, allow it to cool to room temperature, then refrigerate for at least 2 hours (or overnight) before serving. This helps the custard firm up and enhances the overall flavor.
- Garnish for a Festive Touch: Serve each slice with a dollop of freshly whipped cream, a light sprinkle of cinnamon or powdered sugar, or even a few berries for a beautiful contrast in color. You can also add a few mint leaves to elevate the presentation.
- Pairing Suggestions: This creamy pie pairs wonderfully with hot beverages like coffee, tea, or spiced cider. For a more indulgent treat, serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Warm it Up (Optional): If you prefer your pie warm, you can lightly warm individual slices in the microwave for 15-20 seconds. Be cautious not to overheat, as it may cause the custard to soften too much.
Storage Tips:
- Refrigerate for Freshness: Since this pie contains eggs and cream, it should be stored in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to keep it fresh. It will stay good for up to 3-4 days in the fridge.
- Freezing (Optional): If you’d like to make the pie in advance, it can be frozen. After baking, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. To serve, thaw it in the fridge overnight, and let it come to room temperature before serving for the best texture.
- Leftover Pie: If you have leftover slices, store them in an airtight container in the fridge for up to 3 days. When reheating, microwave individual slices for a few seconds to bring back some of the creamy consistency, or enjoy it cold straight from the fridge.
By following these serving and storage tips, you can ensure that your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie stays as delicious and satisfying as when you first served it!
1. Can I use a store-bought pie crust for this recipe?
Yes, you can absolutely use a pre-made pie crust for convenience. However, if you have the time, making your own pie crust will add a homemade touch and enhance the overall flavor of the pie. Either option will work perfectly with the creamy custard filling.
2. How can I tell when the custard is fully baked?
To check if the custard is done, insert a knife or a toothpick into the center of the pie. If it comes out clean, the pie is ready. The custard will also be slightly firm to the touch but will set more as it cools. Be careful not to overbake it, as this can cause the filling to become too firm or cracked.
3. Can I make the pie ahead of time?
Yes, this pie can be made a day or two in advance. After baking, allow it to cool to room temperature, then refrigerate for at least 2 hours or overnight. The flavors will have time to meld, and the custard will set perfectly for a smooth texture when served.
4. Can I freeze the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie?
Yes, you can freeze this pie! After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 1 month. To serve, thaw the pie in the refrigerator overnight, then bring it to room temperature before serving for the best texture.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This Christmas Eve custard pie is a rich and creamy dessert with a silky cinnamon-vanilla custard filling baked in a flaky pie crust. Topped with a dusting of cinnamon sugar or whipped cream, it’s the perfect festive treat to end a holiday meal.
Ingredients
For the pie crust (or use store-bought):
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the custard filling:
- 2 1/2 cups (600 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 large eggs
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
For topping (optional):
- Cinnamon sugar
- Whipped cream
Instructions
- Make the pie crust:
- In a mixing bowl, whisk together the flour and salt.
- Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the pie crust for baking:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and crimp if desired.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.
- Make the custard filling:
- In a medium saucepan, heat the milk and cream over medium heat until warm but not boiling.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and salt.
- Gradually add the warm milk mixture to the eggs, whisking constantly to temper the eggs and avoid curdling.
- Assemble the pie:
- Pour the custard mixture into the pre-baked pie crust. Carefully transfer the pie to the oven.
- Bake the custard pie:
- Bake at 325°F (165°C) for 40–50 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.
- Serve:
- Before serving, sprinkle the top with cinnamon sugar or garnish with whipped cream for a festive touch.
Notes
- For a shortcut, use a pre-made pie crust or frozen pie shell.
- Ensure the custard is not overbaked to maintain its creamy texture.
- Leftovers can be stored in the refrigerator for up to 3 days.