Christmas Eve Custard Pie (Printable Version)
Velvety custard with cinnamon and vanilla in a flaky crust, chilled before slicing for festive gatherings.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ 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:
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 gently over medium heat until steaming but not boiling. Remove from heat.
03 - In a mixing bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth.
04 - Slowly pour the warm milk mixture into the egg mixture, whisking constantly until fully combined.
05 - Pour custard mixture through a fine-mesh sieve into a clean bowl to ensure an extra smooth filling.
06 - Pour the strained custard filling into the prepared pie crust.
07 - Bake on the center rack for 45 to 50 minutes, or until the center is set but still slightly wobbly. If edges brown too quickly, tent with foil.
08 - Remove pie from oven and cool on a wire rack; the custard will set further as it cools.
09 - Sprinkle with ground cinnamon and dust with powdered sugar, if desired.
10 - Chill pie in the refrigerator for at least 2 hours before slicing and serving.
# Expert Advice:
01 -
- This pie is your secret weapon for those holiday moments when you want something surprisingly simple that tastes like you fussed for hours.
- Every bite is silky, warmly spiced, and comforting—the kind of dessert that makes even a regular Tuesday feel like December 24th.
02 -
- I once rushed the cooling time and ended up with a runny mess—learn from my impatience: chilling is essential.
- Straining the custard is not optional if you want a perfect, souffle-smooth filling.
03 -
- If your crust starts browning too soon, foil works wonders for saving those lovely fluted edges.
- Don't hesitate to sneak a little more cinnamon over the top right before serving for that irresistible extra aroma.