Christmas Eve Cinnamon‑Vanilla Creamy Custard Pie
This Christmas Eve Cinnamon-Vanilla Custard Pie is a holiday classic filled with creamy, warmly spiced custard in a flaky pie crust. Make it ahead and serve chilled for a festive treat that brings comforting flavors to your holiday table.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large eggs
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine milk, cream, and sugar. Heat over medium until steaming (not boiling).
- In a bowl, whisk eggs and cornstarch until smooth.
- Slowly pour hot milk into eggs while whisking constantly.
- Return the mixture to the saucepan and cook on low, stirring until thickened and coats the back of a spoon.
- Remove from heat and stir in vanilla, cinnamon, nutmeg, and salt.
- Pour custard into the pie crust.
- Bake 50–60 minutes, until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate at least 3 hours before serving.
Notes
- For a crisper crust, blind bake for 10 minutes before filling.
- Use fresh spices for the best flavor.
- Optional: Add orange zest or a splash of bourbon for variation.
- Store leftovers covered in the fridge for 4–5 days, or freeze slices for up to 1 month.