Cinnamon-Vanilla Custard Pie
A creamy holiday dessert combining the warmth of cinnamon, the sweetness of vanilla, and a comforting custard texture, perfect for Christmas Eve celebrations.
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.
Notes
Serve the pie chilled, garnished with a sprinkle of cinnamon or whipped cream. Store leftovers in an airtight container for up to 3-4 days. Avoid overheating when reheating.
