Christmas Eve Custard Pie (Printable Version)
Silky custard set in a golden crust, spiced with cinnamon and vanilla for festive holiday 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 It:
01 - Preheat oven to 350°F. Place the unbaked pie crust into a 9-inch pie pan, shaping the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm gently over medium heat until steaming but not boiling, then remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until the mixture is smooth.
04 - Gradually pour the warm milk mixture into the egg mixture while whisking continuously to blend and temper.
05 - Strain the blended custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
06 - Pour the strained custard filling into the prepared pie crust.
07 - Bake for 45 to 50 minutes, or until the center is set with a slight wobble. Shield crust edges with foil if browning too quickly.
08 - Remove from oven and cool on a wire rack. Allow custard to finish setting as it cools.
09 - Sprinkle the top with ground cinnamon and, if desired, dust with powdered sugar before serving.
10 - Refrigerate for at least 2 hours before slicing for clean servings.
# Expert Tips:
01 -
- The custard turns out silkier than you’d guess, and the cinnamon-vanilla duo perfumes your whole home.
- This pie is forgiving enough to survive last-minute distractions or surprise holiday guests and still shine.
02 -
- If you rush and slice before chilling, the custard may not hold its shape and will ooze out—learned the stubborn way.
- Straining is not optional: missing this step once meant a lumpy pie that nobody forgot to tease me about.
03 -
- Let the pie cool at room temp completely before chilling to avoid condensation on the surface.
- Stir vanilla in last for a punchier aroma—tiny tweak, big difference.