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
Units
Scale
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.