There’s something truly enchanting about baking a pie on Christmas Eve, and this Cinnamon-Vanilla Custard Pie embodies the warmth and joy of the holiday season. As the aroma of cinnamon fills your kitchen, you know it’s time for family gatherings and cozy evenings by the fire. This creamy dessert marvel not only showcases a rich custard infused with fragrant spices but also offers a delightful twist on the traditional holiday fare. Whether you’re hosting a holiday party or simply enjoying a quiet night at home, this pie is a magical addition to your festive table.
Why Make This Recipe
Every bite of this Christmas Eve Cinnamon-Vanilla Custard Pie invites indulgence and comfort, making it an irresistible choice for the holidays. Here are a few reasons to try this recipe:
- Creamy Delight: The blend of heavy cream and whole milk creates a luxuriously creamy custard that’s hard to resist.
- Festive Flavor: With hints of cinnamon and vanilla, this custard pie embodies the flavors of the season, making it perfect for holiday celebrations.
- Easy to Make: While it looks elegant, the recipe is straightforward, allowing both novice and experienced bakers to shine.
- Make-Ahead Friendly: This pie can be prepped a day before your gathering, giving you more time to enjoy with family and friends.
“This Cinnamon-Vanilla Custard Pie quickly became a holiday favorite. It’s creamy, flavorful, and perfect with a dollop of whipped cream!” – A satisfied holiday baker.
Cinnamon-Vanilla Custard Pie
Ingredients
For the Pie Crust
- 1 pie crust 1 pie crust (homemade or store-bought)
For the Custard Filling
- 4 large eggs 4 large eggs
- 3/4 cup ¾ cup granulated sugar
- 1 1/2 cups 1½ cups whole milk
- 1 cup 1 cup heavy cream
- 1 1/2 tsp 1½ tsp ground cinnamon Or a cinnamon stick, steeped
- 2 tsp 2 tsp pure vanilla extract Or a vanilla bean, scraped
- 1 pinch A pinch of salt
- 1/4 tsp ¼ tsp ground nutmeg Optional
- 1 tsp 1 tsp orange zest Optional, for holiday flair
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and roll out your crust into a 9-inch pie dish.
- Line with parchment paper, fill with baking weights, and bake for 15 minutes.
- Remove the weights and parchment, then bake for another 5 minutes until the crust is lightly golden. Let it cool slightly.
Prepare Custard Base
- In a saucepan, heat the milk and cream with cinnamon and vanilla extract until steaming, but do not let it boil.
- If using a cinnamon stick or vanilla bean, steep for 10 minutes before removing.
Whisk Eggs & Sugar
- In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until smooth and pale.
Temper & Combine
- Slowly pour the hot milk mixture into the egg mixture while constantly whisking to temper the eggs.
- Strain the mixture through a fine-mesh sieve to ensure a silky custard.
Fill & Bake
- Lower the oven temperature to 325°F (160°C). Pour the custard mixture into the pre-baked pie crust.
- Bake for 35-40 minutes until the edges are set but the center still jiggles slightly.
Cool & Chill
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
How to Make Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
Creating this delightful pie involves a few simple yet critical steps. It begins with pre-baking the pie crust to ensure a crisp foundation. Then, you’ll prepare a luscious custard base by heating milk and cream with warm spices. Once the base cools slightly, it’s whisked together with eggs and sugar, creating that silky texture we crave. After filling the baked crust, the pie takes a trip to the oven for a perfectly set center. Finally, patience is key as you let it cool and chill before indulging.
Ingredients
To whip up this irresistible custard pie, gather the following ingredients:
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or a cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or a vanilla bean, scraped)
- A pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest for holiday flair
Feel free to customize the flavors. For instance, nutmeg adds a lovely spice, while orange zest can brighten the overall flavor profile.
Directions
- Pre-bake the Crust: Preheat your oven to 375°F (190°C). Roll out your crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until it becomes lightly golden. Cool slightly.
- Prepare Custard Base: In a saucepan, heat the milk and cream with cinnamon and vanilla extract until steaming, but be careful not to let it boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes before removing.
- Whisk Eggs & Sugar: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale in color.
- Temper & Combine: Slowly pour the hot milk mixture into the egg mixture while constantly whisking to temper the eggs. To ensure a silky custard, strain the mixture through a fine-mesh sieve.
- Fill & Bake: Lower the oven temperature to 325°F (160°C). Pour the custard mixture into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set while the center still jiggles slightly.
- Cool & Chill: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
How to Serve Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
Serving this pie is an opportunity to get creative. A simple dusting of powdered sugar can enhance its beauty, or for a touch of decadence, serve it with freshly whipped cream or a scoop of vanilla ice cream. Consider adding a sprinkle of cinnamon or a drizzle of caramel sauce for an extra flair.
How to Store
To keep your remaining pie fresh, store it in the refrigerator, covered with plastic wrap or in an airtight container. It is best enjoyed within 3-4 days, though it may last up to a week. If you’re looking to keep it longer, consider freezing it. Wrap individual slices tightly in plastic wrap and then foil before placing them in a freezer-safe bag. Thaw in the refrigerator before serving.
Tips to Make
- Chill Your Ingredients: For an even creamier custard, use chilled eggs and dairy. This temperature control can help balance the custard during the mixing process.
- Quality Matters: Invest in good quality vanilla extract or a whole vanilla bean. The flavor difference is significant.
- Pre-baking Is Key: Be sure to fully pre-bake the crust so that it remains crisp against the creamy filling. This step is crucial for avoiding a soggy bottom.
Variations
Every pie is a canvas for creativity, and this recipe is no exception. Here are a few variations you might explore:
- Pumpkin Spice Addition: Stir in pureed pumpkin for a festive twist, along with additional spices like ginger and clove.
- Herbal Infusion: Use infused herbal creams (like lavender or chamomile) for a fragrant and aromatic custard.
- Chocolate Twist: Add melted dark chocolate to the custard for a rich chocolate custard variation.
FAQs
- How long does it take to prepare this pie? Preparing the pie takes about 20-30 minutes, plus baking and chilling time.
- Can I substitute almond milk for a dairy-free version? Yes, you can use almond milk, but the texture may vary slightly. Make sure to balance sweetness if you’re using sweetened almond milk.
- How should I store leftovers? Store the pie in the refrigerator for up to a week, or freeze individual slices for longer storage.
- Can I use other spices instead of cinnamon? Absolutely! Nutmeg, cardamom, or pumpkin spice can be good alternatives for seasonal flavors.
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