Christmas Eve Custard Pie (Print Page)
Velvety cinnamon-vanilla custard in a flaky crust, chilled for a silky, festive finish.
# What You Need:
→ Pie Crust
01 - 1 (9-inch) unbaked 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
# Directions:
01 - Preheat oven to 350°F. Fit the unbaked pie crust into a 9-inch pie pan, crimping or trimming the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm gently over medium heat until steaming without boiling, then remove from heat.
03 - In a mixing bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until completely smooth.
04 - Slowly add the warmed milk mixture to the egg mixture, whisking constantly to gently combine and avoid curdling.
05 - Pour custard base through a fine-mesh sieve into a clean bowl to achieve a silky texture.
06 - Pour custard filling into the prepared pie crust. Transfer to the oven and bake for 45 to 50 minutes or until center is set yet slightly wobbly. Shield crust edges with foil if browning too rapidly.
07 - Remove from oven and cool completely on a wire rack. Custard will continue to firm up as it cools.
08 - Dust top of pie with ground cinnamon and, if desired, a light sprinkle of powdered sugar. Chill in the refrigerator for at least 2 hours before slicing and serving.
# Expert Tips:
01 -
- The creamy custard is foolproof comfort, but the cinnamon-vanilla glow makes it holiday special.
- This pie is as stunning on your dessert table as it is forgiving to make ahead—stress free and so rewarding.
02 -
- Never rush chilling—the one time I did, the pie oozed everywhere and lost its perfect creamy set.
- Sifting cornstarch and straining the custard seemed fussy, but both are absolutely worth it for that velvet texture.
03 -
- Baking the pie on a lower oven rack prevents the bottom crust from going soggy and helps set the custard evenly.
- Resist opening the oven door frequently; that steady heat is the magic for a smooth center and golden crust.