Christmas Eve Custard Pie with Cinnamon & Vanilla

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This Christmas Eve Custard Pie with Cinnamon & Vanilla is one of those desserts that quietly steals the show every single year. It’s the kind of pie that takes you back to warm, candle-lit kitchens, where the scent of nutmeg and cinnamon wraps around you like a soft blanket. The moment I slice into this silky custard with its buttery, golden crust, I know the holiday season has truly begun. The filling is creamy and lightly spiced, and just sweet enough to make each bite feel like a gift.

I started making this pie for my family a few years ago, and it’s become a non-negotiable part of our Christmas Eve spread. It’s classic and comforting, yet elegant in its simplicity. What I love most is how the vanilla and cinnamon come together—the vanilla is warm and floral, the cinnamon is grounding and cozy. And if you top it with a little whipped cream and a sprinkle of cinnamon? Perfection.

Why You’ll Love This Christmas Eve Custard Pie with Cinnamon & Vanilla

This pie hits the sweet spot between festive flair and old-fashioned comfort. The creamy texture of the custard filling is rich without being too heavy, and the balance of cinnamon and vanilla brings out that nostalgic holiday flavor. It’s an ideal make-ahead dessert for Christmas Eve, and it’s easy enough to whip up even with a busy holiday schedule. Plus, it’s one of those recipes that looks far more impressive than the effort it takes to make.

What Kind of Pie Crust Should I Use?

You can use a homemade pie crust or a high-quality store-bought version, depending on how much time you’ve got. I often opt for a homemade butter crust when I have a bit more prep time—it gives the pie a flaky, tender base that contrasts beautifully with the smooth custard. But honestly, even a frozen crust works well if you blind bake it first. What matters most is that it’s fully baked and golden before you add the filling.

Options for Substitutions

Don’t have whole milk? You can substitute half with heavy cream for a richer pie or use 2% milk for a lighter version. No ground cinnamon? Swap in a pinch of nutmeg or a pumpkin spice blend to keep the holiday vibes alive. Vanilla extract can be replaced with vanilla bean paste for an even deeper flavor. And if you need the pie to be gluten-free, just use a gluten-free pie crust—custard itself is naturally gluten-free.

Ingredients for this Christmas Eve Custard Pie with Cinnamon & Vanilla

Pie Crust – A pre-baked pie crust is the foundation for this dessert. Whether you go homemade or store-bought, make sure it’s fully baked and golden for the perfect contrast to the soft custard.

Whole Milk – Provides the ideal balance of creaminess and lightness. It’s the primary base for the custard filling.

Eggs – Essential for setting the custard. They create that signature silky, firm-yet-soft texture that holds each slice together.

Granulated Sugar – Sweetens the filling without overpowering the natural flavors of vanilla and cinnamon.

Vanilla Extract – Adds warmth and depth. Use a good-quality extract or vanilla bean paste for a richer, more aromatic profile.

Ground Cinnamon – Delivers that cozy, festive note and complements the vanilla beautifully.

Salt – Just a pinch sharpens the sweetness and brings out the flavors in the custard.

Nutmeg (optional) – A little sprinkle of freshly grated nutmeg on top before baking adds extra holiday magic.

Whipped Cream (for serving) – A soft cloud of whipped cream on top gives this pie a creamy finish and makes it extra festive.

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Step 1: Preheat and Prepare the Crust

Preheat your oven to 350°F (175°C). If using a store-bought or homemade crust, ensure it is blind-baked until golden and crisp. Let it cool slightly while you prepare the filling.

Step 2: Warm the Milk

In a medium saucepan, gently warm the milk over medium-low heat until it’s just about to simmer. You don’t want it boiling—just hot enough to blend smoothly into the custard base.

Step 3: Whisk the Custard Base

In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, cinnamon, and salt until fully combined. The mixture should be smooth and slightly frothy.

Step 4: Temper the Eggs

Slowly pour a small amount of the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Gradually add the rest of the milk while whisking to fully incorporate.

Step 5: Strain the Mixture (Optional but Recommended)

For an extra silky texture, strain the custard mixture through a fine-mesh sieve into a clean bowl. This helps remove any bits of cooked egg and ensures a smooth filling.

Step 6: Pour and Bake

Pour the custard into the pre-baked pie crust. Place the pie on a baking sheet and bake for 40 to 50 minutes, or until the edges are set and the center still has a slight jiggle.

Step 7: Cool Completely

Remove from the oven and allow the pie to cool at room temperature for about an hour. Then refrigerate for at least 4 hours, preferably overnight, to let the custard set completely.

Step 8: Garnish and Serve

Before serving, top with whipped cream and a dusting of cinnamon or nutmeg. Slice carefully with a sharp knife and serve chilled or at room temperature.

How Long to Prepare the Christmas Eve Custard Pie with Cinnamon & Vanilla

Prep Time: The preparation for this pie takes about 20 minutes, especially if your crust is already pre-baked. Most of that time is spent gently heating the milk, whisking the custard, and tempering the eggs. If you’re making your crust from scratch, add an additional 30–40 minutes.

Bake & Chill Time: Baking will take about 40 to 50 minutes. The pie should be removed when the edges are set but the center has a soft jiggle. Cooling at room temperature takes around 1 hour, and chilling in the fridge will need a minimum of 4 hours (overnight is ideal).

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Tips for Perfect Custard Pie

• Strain the Custard: Always strain your custard before baking to catch any cooked egg bits and ensure a silky-smooth texture.
• Don’t Overbake: The center should still have a slight wobble when you take it out of the oven. It will continue to set as it cools.
• Use Room Temperature Eggs: This helps them incorporate more smoothly into the warm milk.
• Chill Thoroughly: Let the pie set completely in the fridge to ensure clean slices.
• Bake in a Water Bath (Optional): For a more delicate custard, place your pie dish inside a larger pan filled with hot water. This can help prevent cracking.

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Watch Out for These Mistakes While Cooking

• Boiling the Milk: This can cause the eggs to scramble when tempering. Heat it gently.
• Skipping the Blind Bake: If your crust isn’t pre-baked, it will become soggy.
• Overmixing the Custard: Whisk gently to avoid incorporating too much air, which can create bubbles and uneven baking.
• Cutting Too Soon: The custard needs time to fully chill or it will be too soft to slice cleanly.
• Using Cold Ingredients: Room temperature ingredients blend more evenly and prevent sudden temperature shocks.

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What to Serve With Christmas Eve Custard Pie with Cinnamon & Vanilla?

1. Hot Mulled Wine

The warmth and spices of mulled wine complement the creamy custard beautifully.

2. Spiced Apple Cider

A non-alcoholic option that pairs wonderfully with the cinnamon notes in the pie.

3. Fresh Berries

Add a pop of color and tart contrast with a bowl of fresh raspberries or cranberries.

4. Vanilla Ice Cream

For extra indulgence, a scoop of ice cream on the side makes this dessert feel restaurant-worthy.

5. Christmas Cookies

Pair with a small platter of festive cookies to turn dessert into a holiday tasting board.

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Storage Instructions

Room Temperature: The pie can sit out for up to 2 hours when serving, but should not be left unrefrigerated longer than that.

Refrigerator: Store the pie covered with plastic wrap or in an airtight container in the fridge for up to 4 days. The crust may soften over time, but the flavor remains delicious.

Freezing: Custard pies don’t freeze well as the texture can become watery or grainy once thawed. It’s best enjoyed fresh or refrigerated.

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Estimated Nutrition

(Per slice, assuming 8 servings)

• Calories: 290
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 180mg
• Carbohydrates: 30g
• Sugar: 20g
• Protein: 6g
• Fiber: <1g

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Frequently Asked Questions

How do I know when the custard pie is done?

The center should jiggle slightly like gelatin when shaken, but not appear liquid. A knife inserted near the center should come out mostly clean.

Can I make this pie a day in advance?

Yes! In fact, it’s even better made ahead. It needs several hours to chill and set, making it perfect for prepping the night before.

Can I use low-fat milk?

You can, but the custard may not be as rich or creamy. Whole milk or a combo of milk and cream is best for that silky texture.

How do I prevent the crust from getting soggy?

Blind baking the crust until golden and fully cooked is essential. You can also brush it with a little egg white after baking to create a barrier.

What’s the best way to slice custard pie cleanly?

Use a sharp, thin-bladed knife dipped in hot water and wiped dry between slices. This helps glide through the custard without tearing it.

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Conclusion

Christmas Eve Custard Pie with Cinnamon & Vanilla is more than just a dessert—it’s a tradition, a moment of calm, and a bite of something truly comforting during a magical season. Whether you’re making it for the first time or the tenth, its creamy filling and delicate spices will always earn a place at your holiday table. Make it ahead, chill it well, and serve it with love—and maybe a little whipped cream on top.

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