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Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

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This Cinnamon-Vanilla Creamy Custard Pie is the perfect holiday dessert to impress your guests! With a rich and velvety custard filling infused with cinnamon and vanilla, nestled in a buttery, flaky crust, it’s a sweet and comforting treat for the holiday season. Topped with whipped cream and a light dusting of cinnamon, it’s sure to be a favorite at your Christmas Eve gathering.

Ingredients

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For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 2–3 tablespoons ice water

For the Filling:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups whole milk, warmed
  • 1/4 teaspoon salt

For Topping (Optional):

  • Whipped cream
  • Ground cinnamon for dusting

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
  • In a mixing bowl, combine flour and butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together.
  • Roll out the dough on a lightly floured surface and press it into the pie dish. Trim and crimp the edges. Prick the bottom with a fork and pre-bake the crust for 10 minutes.
  • In a separate bowl, whisk together eggs, sugar, vanilla, cinnamon, and salt until well combined. Slowly add the warmed milk while whisking continuously.
  • Pour the custard mixture into the pre-baked crust. Bake for 40-50 minutes, or until the center is set and a knife inserted into the middle comes out clean.
  • Cool the pie at room temperature, then refrigerate for at least 2 hours before serving.
  • Top with whipped cream and a light dusting of cinnamon, if desired.

Notes

 

  • You can prepare the crust in advance and keep it in the fridge for up to 24 hours before baking.
  • For a more festive presentation, use holiday-themed sprinkles or crushed candies as a topping along with whipped cream.
  • If you prefer a firmer pie filling, bake it closer to the 50-minute mark, checking for doneness with a knife.

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