Christmas Eve Cinnamon Custard Pie Recipe

If you’re on the hunt for a cozy, crowd-pleasing dessert to cap off Christmas Eve, I’ve got just the thing: a Christmas Eve Cinnamon Custard Pie Recipe that’s rich, comforting, and filled with warm holiday spices. This custard pie has been my go-to for years—it’s got that perfect texture that’s silky-smooth, with just the right hint of cinnamon and vanilla that fills your kitchen with the best smells ever. Trust me, once you try this, you’ll want to make it a holiday tradition too.

this Recipe

Ingredients You’ll Need

Each ingredient in this Christmas Eve Cinnamon Custard Pie Recipe plays a crucial role in making the custard flavorful, creamy, and perfectly spiced. When shopping, choosing quality dairy and fresh spices will really make a difference.

• Pie crust: You can go with homemade if you have the time, but a good-quality store-bought crust works wonderfully too.
• Large eggs: They provide the structure for the custard, so make sure they’re fresh.
• Granulated sugar: Balances the spices and creaminess with just the right sweetness.
• Whole milk: Brings creaminess and richness—don’t substitute skim or it won’t have the same texture.
• Heavy cream: Adds indulgence and silky texture, rounding out the custard perfectly.
• Ground cinnamon or cinnamon stick: For that signature warming flavor—you can steep a cinnamon stick in the milk or mix in ground cinnamon instead.
• Pure vanilla extract or vanilla bean seeds: Vanilla’s essential for depth of flavor; I love using real vanilla bean seeds when I want to treat myself.
• Pinch of salt: Enhances all the sweet and spicy flavors in the custard.
• Ground nutmeg (optional): Just a tiny bit particularly perks up the pie with another layer of festive spice.
• Orange zest (optional): If you want a bright citrus note that plays beautifully with cinnamon.

Variations

I’ve found that this Christmas Eve Cinnamon Custard Pie Recipe is super versatile—you can easily tweak it to suit your family’s tastes or dietary needs. Don’t be afraid to experiment a little!

• Dairy-Free Option: I once made this with almond milk and coconut cream when someone was avoiding dairy; the texture was a bit different but still delicious.
• Spice it Up: Adding a dash of ground cloves or cardamom alongside cinnamon creates an interesting flavor twist that guests always ask about.
• Crust Variations: Try a graham cracker crust for a slightly sweeter, crunchier base that’s a fun contrast to the creamy custard.
• Extra Zesty: Adding that little bit of orange zest in the mix gives the pie a fresh brightness I adore, especially during the holidays.

How to Make Christmas Eve Cinnamon Custard Pie Recipe

Step 1: Blind Bake the Pie Crust

First things first—preheat your oven to 425˚F. Fit your pie crust into a 9-inch pie dish, trim the edges, and crimp the rim if you like it pretty. Then, line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake it for about 10 minutes. This step is a game-changer because it prevents a soggy crust when those custard juices bake in.

Step 2: Warm and Steep the Cinnamon Milk Mixture

While your crust is baking, pour the whole milk and heavy cream into a saucepan and warm it over medium heat. If you’re using a cinnamon stick, toss it in now. Heat until you see tiny bubbles forming around the edges—but don’t let it boil! Then, remove from heat and let the cinnamon steep for 15 minutes. This infuses the custard with those lovely warm notes you want.

Step 3: Whisk the Eggs and Sugar

In a mixing bowl, whisk together your eggs and granulated sugar until the mixture looks pale and smooth. This usually takes a couple of minutes by hand or less with a mixer. Then add your vanilla (or vanilla bean seeds), ground cinnamon if you’re skipping the stick, and a pinch of salt. Whisk everything together so it’s nicely combined.

Step 4: Combine the Warm Milk with the Egg Mixture

Here’s a trick I discovered after a few batches: slowly pour the warm milk mixture into the eggs while whisking steadily. This stops the eggs from curdling or scrambling. Once blended, strain the custard through a fine mesh sieve to get rid of any clumps and ensure it’s silky smooth.

Step 5: Bake the Custard Pie

Lower your oven temperature to 350˚F. Pour the custard filling into the partially baked crust and bake for 35 to 40 minutes. You want the center to be just set—still slightly jiggly if you give it a gentle shake. It’ll finish setting as it cools.

How to Serve Christmas Eve Cinnamon Custard Pie Recipe

Garnishes

I usually keep it simple by dusting a little powdered sugar or extra cinnamon on top. Sometimes, I add a dollop of freshly whipped cream with a sprinkle of cinnamon or a few toasted walnut pieces for crunch. That combo always impresses guests without complicating things.

Side Dishes

This pie pairs beautifully with a cup of hot cider or coffee after dinner. For holiday dinners, I like serving it alongside some roasted chestnuts or spiced nuts to echo the seasonal flavors.

Creative Ways to Present

For a festive touch, I’ve plated slices with a drizzle of caramel sauce or even alongside a scoop of cinnamon ice cream. For Christmas Eve gatherings, adding edible gold dust over the whipped cream really makes it feel special and Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

If you have any leftover pie (lucky you!), cover it tightly with plastic wrap or foil and refrigerate. I recommend eating it within 3-4 days—the custard holds its creamy texture beautifully during this time if stored properly.

Freezing

I’ve tried freezing this pie before, wrapped securely in foil and plastic wrap. It freezes okay, but the texture softens a bit after thawing, so I usually reserve freezing for when I’m pressed for time rather than ideal enjoyment.

Reheating

To enjoy leftovers warm, I gently reheat slices in a low oven (around 300˚F for 10 minutes) wrapped loosely in foil to avoid drying out. That way, the custard warms through without losing its lovely creaminess.

FAQs

Final Thoughts

This Christmas Eve Cinnamon Custard Pie Recipe holds a special place in my heart because it’s such an inviting, nostalgic dessert that brings everyone around the table. I love how it balances simple ingredients into something truly magical—and how it’s not overly complicated to make even in a busy holiday season. I hope you’ll give it a try this year and maybe start your own holiday tradition with this silky, cinnamon-spiced custard pie.

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