Christmas Eve Custard Pie (Printable)
Velvety custard in a flaky crust, spiced with cinnamon and vanilla — a festive, comforting pie for holiday gatherings.
# 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. Place unbaked pie crust in a 9-inch pie pan. Crimp or trim edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming, without boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth and well combined.
04 - Gently pour the warm milk mixture into the egg mixture, whisking constantly to temper and incorporate.
05 - Strain the custard using a fine-mesh sieve into a clean bowl to ensure a silky consistency.
06 - Pour the prepared custard filling into the pie crust.
07 - Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly. Tent crust edges with foil if browning too quickly.
08 - Remove from oven and place on a wire rack to cool. Custard will continue to set as it cools.
09 - Sprinkle the surface with ground cinnamon and, if desired, dust with powdered sugar. Chill in the refrigerator at least 2 hours before slicing and serving.
# Expert Suggestions:
01 -
- It’s astonishing how just a pinch of cinnamon turns this pie into a festive hug no one sees coming.
- Sneaking a chilled slice straight from the fridge is equally delightful as serving it after dinner—the leftovers never last long.
02 -
- If you skip straining the custard, you risk tiny bits of scrambled egg sneaking in—it happened to me once and nobody let me forget it.
- Baking past the wobble stage gives you a dense slice; pulling the pie at the right moment keeps it silky and luscious.
03 -
- Preheating your pie pan slightly before adding the crust gives a crisper bottom every single time.
- A tiny splash of brandy or bourbon in the custard makes the holidays unmistakable, even for the adults quietly rooting for it.