Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

A festive and heartwarming dessert, this Cinnamon-Vanilla Creamy Custard Pie is perfect for spreading holiday cheer. With its smooth, spiced custard filling and buttery, flaky crust, it’s an ideal treat for Christmas Eve or any seasonal gathering.

Ingredients

For the Crust:

1 1/4 cups all-purpose flour

1/2 cup cold unsalted butter, cubed

2-3 tablespoons ice water

For the Filling:

3 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 1/2 cups whole milk, warmed

1/4 teaspoon salt

For Topping (Optional):

Whipped cream

Ground cinnamon for dusting

Instructions

1. Prepare the Crust
2. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line it with parchment paper.
3. Combine the flour and butter in a mixing bowl. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
4. Gradually add the ice water, mixing gently until the dough forms a ball. Be careful not to overmix.
5. Roll out the dough on a floured surface, then press it into the prepared pie dish. Trim the edges and crimp them for a decorative finish.
6. Pre-bake the crust by pricking the bottom with a fork and baking it for 10 minutes.
7. Prepare the Filling
8. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
9. Gradually pour in the warmed milk, whisking continuously to prevent curdling.
10. Assemble and Bake
11. Pour the custard mixture into the pre-baked crust.
12. Bake for 40-50 minutes, or until the center is set and a knife inserted into the middle comes out clean.
13. Cool and Serve
14. Let the pie cool at room temperature, then refrigerate for at least 2 hours to allow the custard to set completely.
15. Just before serving, top with a dollop of whipped cream and a dusting of ground cinnamon for extra holiday flair.

Tips and Variations

For a richer flavor, substitute part of the whole milk with heavy cream.

Add a twist by incorporating a pinch of nutmeg or cardamom into the filling.

If you prefer a graham cracker crust, use 1 1/2 cups of crushed graham crackers mixed with 1/4 cup melted butter. Press into the dish and bake for 5 minutes before adding the custard.

To ensure a smooth custard, strain the mixture through a fine-mesh sieve before pouring it into the crust.

How to Store

Refrigerate: Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.

Freeze: For longer storage, wrap the pie in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I make the crust ahead of time?

Yes! You can prepare and pre-bake the crust up to 2 days in advance. Store it at room temperature in an airtight container until ready to use.

2. What if my custard cracks during baking?

This usually happens when the pie is overbaked. Remove the pie from the oven as soon as the center is set but still slightly jiggly.

3. Can I use a store-bought crust?

Absolutely! A pre-made pie crust will save time and still result in a delicious dessert.

4. How do I prevent the crust from getting soggy?

Pre-baking the crust and ensuring the filling is not overly liquidy can help prevent a soggy bottom.

Indulge in this creamy, spiced pie that’s sure to bring comfort and joy to your holiday celebrations! Whether enjoyed with family on Christmas Eve or gifted to a friend, this dessert is bound to be a festive favorite.