Christmas Eve Custard Pie (Printable)
Velvety cinnamon-vanilla custard in a flaky crust, chilled and dusted with cinnamon for festive serving.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
→ 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:
01 - Preheat oven to 350°F. Fit the unbaked pie crust into a 9-inch pie pan, crimping or trimming edges for an even finish.
02 - Combine whole milk and heavy cream in a medium saucepan. Warm gently over medium heat until steaming, without bringing to a boil. Remove from heat.
03 - In a mixing bowl, briskly whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt until the mixture is fully blended and smooth.
04 - Gradually pour the warmed dairy into the egg mixture, whisking continuously to temper the eggs and integrate ingredients thoroughly.
05 - Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any curdled particles, ensuring a silky texture.
06 - Transfer the smooth custard filling into the prepared pie crust. Bake for 45 to 50 minutes, or until the center is set but still slightly wobbles. Shield crust edges with foil if overbrowning.
07 - Cool the pie on a wire rack. The custard will continue to firm as it cools. Refrigerate for at least 2 hours before slicing.
08 - Before serving, sprinkle the surface with ground cinnamon and dust lightly with powdered sugar if desired.
# Expert Tips:
01 -
- Your house will smell cozy and festive before you even open the oven door.
- This custard sets to a silky, lush texture—every spoonful feels special, but it’s much simpler than you’d expect.
02 -
- I once let the milk boil by accident and the custard split—it’s all about gentle heat and patience when warming the cream.
- Straining the custard before baking makes it silky smooth and truly professional, even if you think you whisked enough.
03 -
- Room temperature eggs and milk blend better and help the custard set evenly.
- Letting the baked pie cool completely before chilling is crucial for a clean, dreamy slice—resist the urge to rush.