Christmas Eve Custard Pie (Print Version)
Velvety cinnamon-vanilla custard in a flaky pie crust, chilled and dusted with cinnamon for festive serving.
# What You Need:
→ Pie Crust
01 - 1 unbaked pie crust, 9-inch diameter (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 Prepare:
01 - Preheat oven to 350°F. Arrange the unbaked pie crust in a 9-inch pie pan and shape the edges as preferred.
02 - In a medium saucepan, combine whole milk and heavy cream. Heat over medium until just steaming, ensuring it does not boil. Remove from heat.
03 - In a mixing bowl, vigorously whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt until fully incorporated and smooth.
04 - Gradually pour the warm milk-cream mixture into the egg mixture, whisking constantly to combine and prevent curdling.
05 - Pass the custard liquid through a fine-mesh sieve into a clean bowl to eliminate any lumps and ensure a smooth consistency.
06 - Pour the strained custard into the prepared pie crust, gently smoothing the surface if needed.
07 - Bake for 45-50 minutes until the center is set but still yields a slight wobble when moved. Shield crust edges with foil if they brown too rapidly.
08 - Transfer the baked pie to a wire rack and allow to cool completely. Custard will finish setting as it cools.
09 - Sprinkle the top with ground cinnamon. Optionally, dust lightly with powdered sugar before serving.
10 - Refrigerate pie for a minimum of 2 hours before slicing to achieve ideal texture.
# Expert Advice:
01 -
- The silky custard filling tastes like a creamy secret—trust me, it disappears faster than any other dessert on the table.
- Even on the busiest holiday, it comes together with just a few simple tricks that make you look like a baking hero.
02 -
- Once, I rushed the chilling step and ended up with a custard puddle—waiting the full two hours really matters.
- Straining the filling felt fussy the first time, but I’ve learned it’s what keeps the custard perfectly creamy every time.
03 -
- Blind-bake your crust if you like a super crisp base.
- A mesh sieve is your friend—never skip straining for dreamily smooth custard.