Christmas Eve Custard Pie (Print version)
Velvety cinnamon-vanilla custard nestled in a flaky pie crust, chilled and dusted with cinnamon for holiday serving.
# What goes in:
→ Pie Crust
01 - 1 unbaked 9-inch 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)
# Cooking steps:
01 - Preheat oven to 350°F. Arrange the unbaked pie crust in a 9-inch pie pan, trimming or crimping edges as desired.
02 - Combine whole milk and heavy cream in a medium saucepan. Warm over medium heat until steaming without boiling. Remove from the heat.
03 - In a mixing bowl, vigorously whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt until the mixture is completely smooth.
04 - Gradually pour the warm milk and cream mixture into the egg mixture, whisking constantly to gently temper the eggs and blend thoroughly.
05 - Pass the custard through a fine-mesh sieve into a clean bowl to remove any solids for a refined texture.
06 - Transfer the custard into the prepared pie crust, smoothing the surface.
07 - Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly. Shield the crust edges with foil if browning too quickly.
08 - Remove the pie from the oven and place on a wire rack to cool completely. The custard will finish setting as it cools.
09 - Once cooled, lightly sprinkle with ground cinnamon and dust with powdered sugar if desired.
10 - Refrigerate the pie for at least 2 hours before slicing and serving.
# Tips from flavorandfeast:
01 -
- When you pull this custard pie from the oven, your home will smell like a cozy bakery and holiday wonder mixed together.
- The cinnamon and vanilla turn even a humble gathering into something a little magical—it’s become my low-effort secret for festive nights.
02 -
- I once forgot to strain the custard and ended up with tiny lumps—straining is worth the moment.
- Baking until just set (not fully firm) is key for that signature silky texture; it finishes thickening as it cools.
03 -
- I make sure the eggs are room temperature before mixing, or the batter can seize up when adding warm milk.
- Sliding a baking sheet under the pie as it bakes helps catch any drips and ensures even heat beneath the crust.