Christmas Eve Custard Pie (Printer-Friendly)
Velvety cinnamon-vanilla custard set in a flaky 9-inch crust, chilled before slicing.
# What You'll Need:
→ Pie Crust
01 - 1 (9-inch) unbaked 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 Steps:
01 - Preheat oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie pan and crimp or trim edges as desired.
02 - In a medium saucepan over medium heat, gently warm whole milk and heavy cream until steaming, not boiling. Remove from heat.
03 - In a mixing bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until smooth and homogeneous.
04 - Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper and fully combine ingredients.
05 - Pour the custard mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture, then transfer the strained custard into the prepared pie crust.
06 - Place in oven and bake for 45 to 50 minutes, until custard is set at the edges but the center remains slightly wobbly. Tent crust edges with foil if browning too quickly.
07 - Remove pie from oven and cool completely on a wire rack; the custard will continue to set as it cools.
08 - Before serving, sprinkle top with ground cinnamon and dust with powdered sugar if desired. Refrigerate for at least 2 hours before slicing and serving.
# Expert Hints:
01 -
- The custard comes out creamy enough to make you want to stand at the fridge and sneak a forkful before anyone else notices.
- Cinnamon and vanilla together feel instantly festive, turning an ordinary evening into a warm gathering.
02 -
- Baking the pie too long makes the filling rubbery instead of velvety—once there’s just the slightest wobble in the center, it’s ready.
- Straining the custard before baking completely smooths out any accidental lumps and brings a restaurant-quality finish.
03 -
- Always crack eggs into a separate bowl to avoid shell surprises and overbeating.
- Straining the filling isn’t optional—it’s the shortcut to a perfect, velvety pie every time.