Christmas Eve Custard Pie (Printer-friendly)
Velvety custard spiced with cinnamon and vanilla in a crisp crust, chilled until set for festive sharing.
# What You'll 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 (optional, for dusting)
# How To Make It:
01 - Preheat oven to 350°F. Position unbaked pie crust in a 9-inch pie pan, crimping or trimming edges as preferred.
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, vigorously whisk the eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until homogeneous.
04 - Gradually pour the warm dairy mixture into the egg mixture, whisking continuously to combine and prevent curdling.
05 - Pass the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth consistency.
06 - Pour the strained custard filling into the prepared pie crust, spreading evenly.
07 - Transfer to the oven and bake for 45–50 minutes, or until the center is set yet slightly wobbly. Shield crust edges with foil if browning excessively.
08 - Remove from oven and place on a wire rack to cool. Custard will continue to set as it reaches room temperature.
09 - Sprinkle ground cinnamon evenly over the top. Dust with powdered sugar before serving, if desired.
10 - Refrigerate for a minimum of 2 hours to ensure clean slices.
# Expert Hints:
01 -
- This pie is smooth as silk, and the cinnamon-vanilla aroma lingers even after the last slice disappears.
- No fancy equipment required—just your favorite whisk and a bit of celebratory spirit.
02 -
- Once, I rushed slicing without chilling long enough—it turned into a delicious mess, so give it time to chill.
- Straining the custard always makes the texture professional, no matter how careful you think you were whisking.
03 -
- Take your time whisking the eggs and sugar until fully blended—this makes a world of difference in the final texture.
- Always strain the custard before baking; you won’t regret this tiny extra step.