Christmas Eve Custard Pie (Printable)
Silky custard pie flavored with cinnamon and vanilla, chilled for a smooth festive finish; serve with cranberries.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
→ 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:
01 - Preheat oven to 350°F. Place unbaked pie crust in a 9-inch pie pan and trim or crimp edges as preferred.
02 - Combine whole milk and heavy cream in a medium saucepan. Warm gently over medium heat until steaming but not boiling. Remove from heat.
03 - In a mixing bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until completely smooth.
04 - Slowly pour the hot milk mixture into the egg mixture in a steady stream while whisking constantly to combine and gently heat the eggs.
05 - Strain custard through a fine-mesh sieve into a clean bowl to remove any lumps, then pour into the prepared pie crust.
06 - Transfer pie to the oven and bake for 45 to 50 minutes, until custard is set but center jiggles slightly. Shield crust edges with foil if browning too quickly.
07 - Remove from oven and place pie on a wire rack. Cool to room temperature; the custard will finish setting as it cools.
08 - Sprinkle surface with ground cinnamon and optionally dust with powdered sugar before serving.
09 - Refrigerate pie at least 2 hours before slicing for clean, neat portions.
# Expert Advice:
01 -
- Even if you fret about making custard, this pie just wants to be gentle with you—and it's forgiving if you follow the rhythm slowly.
- There's a simple, old-fashioned magic when cinnamon and vanilla transform the air, and that scent lingers long after the last slice disappears.
02 -
- Skipping the straining step once left me with a couple of eggy bits that really upset my perfectionist side.
- I used to rush the chilling time (because enthusiasm!) but learned patient chilling makes for dreamier, cleaner slices.
03 -
- If you spill some filling, clean it up before baking—the sugar caramelizes if left on your crust's edge.
- Warming the cream and milk gently prevents curdling and gives you the silkiest custard.