Christmas Eve Custard Pie (Printable Version)
Velvety custard infused with cinnamon and vanilla, baked in a flaky crust for cozy Christmas Eve celebrations.
# What You'll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust
→ 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 It:
01 - Preheat oven to 350°F. Arrange the unbaked pie crust into a 9-inch pie pan and trim or crimp the edges.
02 - In a medium saucepan, combine whole milk and heavy cream. Heat gently over medium, stirring, until steaming but not boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth.
04 - Gradually whisk the warm milk mixture into the egg mixture, constantly whisking to prevent curdling.
05 - Pass the custard filling through a fine-mesh sieve into a clean bowl for a velvety texture.
06 - Pour the custard filling into the prepared pie crust. Transfer to the oven and bake for 45-50 minutes, until the center is set but jiggles slightly. Cover edges with foil if crust browns rapidly.
07 - Remove from oven and cool on a wire rack. Allow to set completely as it cools.
08 - Sprinkle with ground cinnamon and dust with powdered sugar if desired. Chill for at least 2 hours before slicing.
# Expert Tips:
01 -
- The silky custard effortlessly melts in your mouth, but the cinnamon gives it a cozy kick that feels like a secret holiday hug.
- It's the pie people hover around at the dessert table, and no one ever guesses how easy it is to put together.
02 -
- The first time I skipped straining the custard, I ended up with tiny egg bits—skip that and you miss the magic smoothness.
- Tenting the crust with foil mid-bake saved my pie edges from turning too dark (and me from disappointment).
03 -
- Bake the pie on a lower oven rack for a tender crust and evenly set custard.
- The real secret: patience—give the pie the full chilling time for the smoothest slices.