Christmas Eve Custard Pie (Printable Version)

Velvety custard pie with cinnamon and vanilla—warming, festive, perfect chilled for holiday gatherings.

# What You 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. Arrange the unbaked pie crust in a 9-inch pie pan and crimp or trim the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming, without allowing to boil. Remove from heat.
03 - In a mixing bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until smooth.
04 - Gradually pour the warm dairy mixture into the egg mixture, whisking constantly to temper.
05 - Pour the custard base through a fine-mesh sieve into a clean bowl to achieve a smooth consistency.
06 - Transfer the strained custard filling into the prepared pie crust.
07 - Bake for 45 to 50 minutes or until the center is set yet slightly wobbly. Shield the crust edges with foil if browning too quickly.
08 - Remove from oven and cool on a wire rack. The custard will further set during cooling.
09 - Sprinkle with ground cinnamon and, if desired, dust with powdered sugar. Refrigerate at least 2 hours before slicing and serving.

# Expert Advice:

01 -
  • If you quietly tap the top before it sets, you get a sneak peek at how smooth and creamy it will be inside.
  • Warm cinnamon and fragrant vanilla give effortless festive flair—no need for elaborate decorations.
02 -
  • Rushing the mixing with hot milk will cook the eggs too fast—learned that the scrambled way.
  • Straining the custard changes everything—you’ll notice the texture right away.
03 -
  • Always strain the custard for the smoothest texture—it’s worth the extra dish.
  • If you’re adventurous, a splash of bourbon or brandy turns this classic into something extraordinary.

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