Christmas Eve Cinnamon‑Vanilla Creamy Custard Pie

There’s something magical about gathering around the dinner table on Christmas Eve, the air filled with soft lights, laughter, and the scent of sweetness drifting from the kitchen. The Christmas Eve Cinnamon‑Vanilla Creamy Custard Pie immediately became a holiday tradition in my family the moment I baked it for the very first time. Its warm aroma of cinnamon and vanilla seems to wrap the room in cozy holiday cheer — perfect for those chilly winter evenings when everyone is bundled up and hearts are full.

This custard pie is a golden custard nestled in a flaky crust, combining simple, wholesome ingredients into something special and memorable. Whether you’re hosting a festive dinner, or just craving a comforting dessert, this pie brings together holiday flavor and homey nostalgia in every creamy forkful.

Why You’ll Love Christmas Eve Cinnamon‑Vanilla Creamy Custard Pie

• Warm and comforting flavors – The blend of cinnamon, nutmeg, and rich vanilla fills your whole kitchen with cozy holiday vibes.
• Simple and minimal ingredients – Using everyday pantry staples like milk, cream, eggs, and spices, it’s easy to make even on a busy holiday morning.
• Creamy, custardy texture that delights everyone – Smooth, velvety custard inside a crisp crust is universally loved — even by pickier eaters.
• Great for gatherings – Serves about 8 people, making it ideal for family dinners or holiday parties.
• Make‑ahead friendly – You can bake it a day in advance and chill it overnight, which helps on hectic holiday evenings.
• Festive and flexible – The cinnamon and nutmeg add a subtle holiday spice, but you can easily adjust or skip spices depending on your taste or dietary needs.

Ingredients You’ll Need

• 1 unbaked 9‑inch pie crust (store‑bought or homemade)
• 2 cups whole milk — full‑fat gives the richest flavor; you can substitute half‑and‑half if you prefer a lighter version
• 1 cup heavy cream — adds richness and creaminess to the custard
• ¾ cup granulated sugar — provides just enough sweetness without overpowering the spices
• 4 large eggs — room temperature eggs help ensure a smooth custard
• 1 tablespoon cornstarch — helps stabilize and thicken the custard evenly
• 2 teaspoons vanilla extract — use pure vanilla for the best aroma and flavor
• 1 teaspoon ground cinnamon — fresh ground cinnamon is ideal for a brighter spice flavor
• ¼ teaspoon ground nutmeg — adds subtle holiday warmth; freshly grated nutmeg gives a clean taste
• ¼ teaspoon salt — balances sweetness and enhances the flavor

Tip: If you’re using a store‑bought crust, choose a high‑quality one (all‑butter or butter‑shortening blend) for a flakier, more flavorful base.

Step‑by‑Step Instructions

1. Preheat and prep the crust

• Preheat your oven to 350°F (175°C).
• If you like a more crisp, less soggy crust, blind‑bake the unbaked 9‑inch pie crust for 10 minutes. Then remove and set aside.

2. Heat the dairy mixture

• In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, and ¾ cup granulated sugar.
• Place over medium heat and warm gently until it begins to steam — you want it hot, but do not let it boil.

3. Prepare the egg mixture

• While the milk heats, in a separate bowl whisk 4 large eggs with 1 tablespoon cornstarch until fully smooth and pale.

4. Temper the eggs

• Carefully slowly pour about one‑third of the hot milk mixture into the eggs while whisking continuously. This gradual step helps prevent scrambling.

5. Combine and thicken

• Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
• Return to low heat, stirring constantly with a wooden spoon or heatproof spatula.
• Cook until the custard thickens enough to coat the back of a spoon — this usually takes a few minutes. Once thick, remove from heat.

6. Add flavorings

• Stir in 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt. Mix until fully combined. The kitchen should start smelling delightfully festive!

7. Fill the crust and bake

• Pour the warm custard gently into the prepared (and optionally partially baked) pie crust.
• Bake in the preheated 350°F (175°C) oven for 50–60 minutes — until the custard is set around the edges but still slightly jiggly in the center. Over-baking can cause cracking or a rubbery texture, so err on the side of slightly underdone.

8. Cool and chill

• Remove the pie from the oven and allow it to cool to room temperature on a wire rack.
• Once cooled, refrigerate for at least 3 hours, preferably overnight. The custard firms up and the flavors deepen as it chills.

Don’t worry if it looks a little jiggly when it comes out — it will set nicely in the fridge!

Serving and Storage Tips

• For serving, slice the custard pie and top each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• A light dusting of ground cinnamon or powdered sugar on top gives a festive, finishing touch.
• This pie is wonderful served chilled straight from the fridge, though some enjoy it slightly warmed (just 10–15 seconds in the microwave) for a softer custard.
• Refrigerator storage: Store leftovers covered tightly — the pie will stay fresh for up to 4–5 days.
• Freezer storage: If you want to freeze, slice the cooled pie into wedges, wrap each slice tightly in plastic wrap and foil, then freeze for up to 1 month. To eat, thaw overnight in the fridge and let come to room temperature before serving. Custard texture may soften slightly after freezing, but still delicious.

Helpful Notes

• Spice freshness matters: For the most vibrant flavor, use freshly ground cinnamon and nutmeg. Pre-ground spices that have been sitting may yield a duller taste.
• Preventing a soggy crust: Blind‑baking (partial baking) the crust for 10 minutes helps create a barrier so the custard doesn’t soak in and make the bottom soggy.
• Dairy‑free / lighter version: You can substitute coconut milk (full fat) for heavy cream, and use your favorite plant‑milk for whole milk (though richness will be a bit different). Use a dairy‑free pie crust to match.
• Nutmeg alternative: If you don’t have nutmeg, a pinch of ground cloves or a bit of ground ginger can give a lovely warm holiday flavor instead — but add sparingly!
• Add‑ins options: A sprinkle of grated orange zest over the top before serving adds a bright, festive note. You could also fold in a tablespoon of bourbon or rum (once cooled slightly) for a grown‑up holiday version — but that’s completely optional.

Frequently Asked Questions

1. Can I freeze the custard pie?
Yes — once the pie is completely cooled and chilled, slice and wrap individual servings tightly in plastic wrap and then foil. Freeze for up to a month. Thaw overnight in the refrigerator before serving. Note: custard may soften slightly on thawing, but remains tasty.

2. What if I don’t have cornstarch?
If you don’t have cornstarch, you can skip it — your custard may be a bit softer and more delicate, but still delicious. Alternatively, you can use a small amount (about 2 teaspoons) of all-purpose flour if you don’t mind a slightly different texture.

3. My custard cracked after baking — what went wrong?
Custard pies can crack if baked too long or at too high temperature. To avoid cracking, bake only until edges are set but center still jiggles a little. Cooling gradually (not moving from hot oven to cold fridge immediately) can also help prevent cracks.

4. Can I use a deep‑dish crust instead of a standard 9‑inch?
You can—but be aware that a deeper dish may require more custard filling and possibly longer baking time. The bake time may increase by 10–15 minutes, and you may need extra custard (e.g., extra ½ cup milk and cream, 1–2 eggs) to fill the dish properly.

5. Can I make this custard pie ahead for Christmas Day?
Absolutely! It’s actually ideal for making ahead. Bake it the night before, chill overnight, and you’ll have a ready‑to-serve dessert for your Christmas Day gathering. The flavors often deepen after resting, making it even more delicious.

Final Thoughts

Baking this Christmas Eve Cinnamon‑Vanilla Creamy Custard Pie has become one of my favorite holiday rituals — not just because it tastes divine, but because it brings warmth and a sense of togetherness to the family. Every time I slice into its creamy, cinnamon‑scented custard and serve it with whipped cream, I’m reminded of the laughter around the dinner table, the sparkle of the tree lights, and the joy of sharing a homemade dessert with loved ones.

It’s a dessert that’s easy enough for a home cook, yet elegant enough for a holiday feast — proof that sometimes the simplest treats bring the greatest happiness. I hope this recipe becomes a cherished part of your Christmas traditions too. Give it a try, make it your own, and don’t forget to come back and share how it turned out. Happy baking — and Merry Christmas!