Christmas Eve Custard Pie (Printable)
Silky custard baked in a flaky crust, scented with cinnamon and vanilla for a festive Christmas Eve treat.
# What you'll need:
→ 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)
# How to make it:
01 - Preheat oven to 350°F (175°C). Arrange the unbaked pie crust inside a 9-inch pie pan and shape or trim the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Gently warm over medium heat until steaming but not boiling. Remove from the heat.
03 - In a mixing bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until the mixture is smooth.
04 - Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper and blend thoroughly.
05 - Pass the custard base through a fine-mesh sieve into a clean bowl to eliminate any lumps and achieve a silky texture.
06 - Pour the custard filling evenly into the prepared pie crust.
07 - Bake for 45 to 50 minutes, until the center is set with a slight wobble. Shield the crust edges with foil if browning too rapidly.
08 - Remove from the oven and allow to cool completely on a wire rack. The custard will continue to firm as it cools.
09 - Sprinkle ground cinnamon over the top and, if desired, lightly dust with powdered sugar prior to serving.
10 - Place in the refrigerator and chill for at least 2 hours before slicing.
# Expert Tips:
01 -
- The rich, silky custard filling comes together with surprisingly little fuss, almost like a secret shortcut to elegance.
- The delicate warmth from cinnamon and vanilla has a way of wrapping everyone in a cozy, festive mood—even if you’re not celebrating anything at all.
02 -
- Don’t skip straining the custard—once, I didn’t, and found hidden lumps throughout my pie.
- Chilling the pie completely is non-negotiable; slicing while warm results in messy, unset custard.
03 -
- Slide the pie onto a baking sheet for stability, and it’s easier to transfer to and from the oven (especially if your filling comes close to the crust’s edge).
- A spoonful of bourbon or brandy stirred into the custard before baking gives the pie a gentle, grown-up twist.