Christmas Eve Custard Pie (Print Version)
Velvety cinnamon-vanilla custard set in a flaky pie crust, chilled for clean slices and festive 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:
01 - Preheat oven to 350°F (175°C). Arrange the unbaked 9-inch pie crust in a pie pan, trimming or crimping the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming, making sure not to let it boil. Remove from heat.
03 - In a mixing bowl, vigorously whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth and homogeneous.
04 - Gradually stream the warm milk mixture into the egg mixture, whisking constantly to temper and thoroughly combine.
05 - Pass the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth filling. Pour the custard into the prepared crust.
06 - Bake for 45–50 minutes, or until the center is set but retains a slight wobble. If the crust begins to brown excessively, tent the edges with foil.
07 - Transfer to a wire rack to cool completely. Custard will continue to firm up as it cools.
08 - Sprinkle with ground cinnamon and, if desired, dust with powdered sugar. Refrigerate for at least 2 hours prior to slicing.
# Expert Advice:
01 -
- This pie comes together faster than you'd guess, but tastes like a bakery-level treat.
- The hint of cinnamon gives warmth without overwhelming the silky vanilla custard—my family goes back for seconds every time.
02 -
- Once, I didn't strain the custard and ended up with lumps—never again.
- Baking until just set (still a tiny wobble in the middle) is the real key; overbaking makes it curdle.
03 -
- Gently shake the pie at 45 minutes—if the center is just a little wobbly, it's done (don't wait for it to firm up entirely in the oven).
- Straining the custard every time guarantees impossibly creamy results, no matter how many distractions are around.