Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
Cinnamon-Vanilla Custard Pie is an enchanting holiday dessert that will charm your loved ones on Christmas Eve. This creamy pie combines the warmth of cinnamon, the sweetness of vanilla, and the comforting texture of custard to deliver a treat that’s perfect for celebrating the season. With its beautiful, golden crust and rich filling, this pie not only tastes amazing but also adds a lovely festive touch to your table.
Why make this recipe
This pie is not just delicious; it has several benefits that make it a standout choice for holiday gatherings. It serves as a great way to impress guests while also being easy to prepare. The rich flavors can create cherished memories that linger long after the last slice is gone. It’s a delightful dessert that captures the essence of Christmas, making any gathering feel special and festive.
Ingredients
To make this delicious Cinnamon-Vanilla Custard Pie, gather the following ingredients:
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest for holiday flair
Substitutions & Key Variations
If you’re looking to switch things up or accommodate dietary needs, here are some substitutions you can make:
- Dairy-Free: Use almond milk or coconut milk in place of whole milk and heavy cream.
- Sugar Alternatives: You could substitute granulated sugar with coconut sugar or maple syrup for a more natural sweetener.
- Flavored Variations: Add a hint of orange zest or nutmeg for an extra layer of flavor.
- Crust Options: You can use a graham cracker crust or even a nut-based crust for a gluten-free option.
Step-by-step
Step 1: Pre-bake the Crust
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and place it into a 9-inch pie dish.
- Line the crust with parchment paper and fill it with baking weights.
- Bake for 15 minutes.
- Remove the weights and parchment, and bake for an additional 5 minutes until lightly golden.
- Allow the crust to cool slightly.
Step 2: Prepare Custard Base
- In a saucepan, combine the milk and cream with cinnamon and vanilla. Heat it until steaming but do not let it boil.
- If using a cinnamon stick or vanilla bean, steep for about 10 minutes and then remove it.
Step 3: Whisk Eggs & Sugar
- In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until the mixture becomes smooth and pale.
Step 4: Temper & Combine
- Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
- Strain the combined mixture through a fine-mesh sieve for extra smoothness.
Step 5: Fill & Bake
- Lower the oven temperature to 325°F (160°C).
- Pour the custard filling into the pre-baked pie crust.
- Bake for 35–40 minutes, until the edges are set and the center jiggles slightly.
Step 6: Cool & Chill
- Allow the pie to cool at room temperature.
- Refrigerate for at least 2 hours before slicing to help it firm up.
Success Tips
- Temperature: Make sure not to let the milk mixture boil, as this could affect the custard’s texture.
- Texture: For a creamier custard, strain the mixture to remove any tiny bits of cooked egg.
- Common Mistakes: Avoid overbaking; the center should still jiggle slightly.
- Chilling: Refrigerating the pie is essential for achieving the perfect texture.
How to Serve
Serve this Cinnamon-Vanilla Custard Pie chilled, while it’s still rich and creamy. You can garnish it with a sprinkle of cinnamon or some whipped cream for extra flair. Pair it with a cup of hot cocoa or a glass of holiday spiced tea for a delightful experience.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3-4 days. If you need to reheat it, warm individual slices in the microwave briefly, but be cautious to avoid overheating, which can alter the texture.
Frequently Asked Questions
1. Can I use a different type of milk?
Yes, you can use any milk you prefer, including almond milk for a dairy-free option.
2. How long should I chill the pie?
It’s best to chill the pie for at least 2 hours, but overnight is even better for enhanced flavor.
3. Is it okay to make the pie ahead of time?
Absolutely! You can make the pie a day in advance. Just keep it refrigerated until serving.
4. Can I freeze the pie?
While freezing is possible, custard pies are best enjoyed fresh. If you must freeze it, wrap it tightly and consume it within a month.
5. What can I do with leftover pie crust?
You can use leftover crust to make mini tarts or pastries, or freeze it for future baking!
Nutrition Notes / Equivalents
This pie provides a delightful mix of flavors and a variety of nutrients, including protein from the eggs and calcium from the dairy. Moderation is key when indulging.
Conclusion
Cinnamon-Vanilla Custard Pie is a wonderful addition to your holiday dessert lineup, combining delightful flavors and a creamy texture. This pie will surely win over your friends and family, making your Christmas Eve even more special. Don’t hesitate to try this recipe and bring a taste of festive magic to your table!
Links to Related Recipes
Cinnamon-Vanilla Custard Pie
Ingredients
Pie Crust
- 1 piece pie crust (homemade or store-bought) 9-inch pie crust
Custard Filling
- 4 large eggs large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk substitute with almond or coconut milk for dairy-free
- 1 cup heavy cream substitute with dairy-free options as needed
- 1½ tsp ground cinnamon or 1 cinnamon stick, steeped
- 2 tsp pure vanilla extract or 1 vanilla bean, scraped
- 1 pinch salt
- ¼ tsp ground nutmeg optional for flavor
- 1 tsp orange zest optional for holiday flair
Instructions
Preparation of Crust
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and place it into a 9-inch pie dish.
- Line the crust with parchment paper and fill it with baking weights.
- Bake for 15 minutes.
- Remove the weights and parchment, and bake for an additional 5 minutes until lightly golden.
- Allow the crust to cool slightly.
Prepare Custard Base
- In a saucepan, combine the milk and cream with cinnamon and vanilla. Heat it until steaming but do not let it boil.
- If using a cinnamon stick or vanilla bean, steep for about 10 minutes and then remove it.
Whisk Eggs & Sugar
- In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until the mixture becomes smooth and pale.
Temper & Combine
- Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
- Strain the combined mixture through a fine-mesh sieve for extra smoothness.
Fill & Bake
- Lower the oven temperature to 325°F (160°C).
- Pour the custard filling into the pre-baked pie crust.
- Bake for 35–40 minutes, until the edges are set and the center jiggles slightly.
Cool & Chill
- Allow the pie to cool at room temperature.
- Refrigerate for at least 2 hours before slicing to help it firm up.