Christmas Eve Custard Pie (Print)
Velvety custard in a flaky crust, scented with cinnamon and vanilla for a warm, festive finish.
# What You 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 for dusting (optional)
# How to Make:
01 - Preheat oven to 350°F (175°C). Fit the unbaked 9-inch pie crust into a pie pan and crimp or trim the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm gently over medium heat until steaming but not boiling, then 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 - Slowly pour the warm milk mixture into the egg mixture, whisking constantly to blend and temper the eggs.
05 - Pass the custard mixture through a fine-mesh sieve into a clean bowl for a silky consistency.
06 - Pour the custard filling into the prepared pie crust, smoothing the top if needed.
07 - Bake for 45-50 minutes until the center is just set but slightly wobbly. Tent the crust edges with foil if browning too quickly.
08 - Remove from oven and cool on a wire rack so the custard can finish setting.
09 - Once cooled, sprinkle ground cinnamon over the top. Dust with powdered sugar before serving, if desired.
10 - Refrigerate for at least 2 hours before slicing for neatly set portions.
# Expert Advice:
01 -
- The creamy filling and cinnamon perfume make this taste like pure holiday comfort.
- Sneaking a sliver straight from the fridge the next morning is one of winter's quiet joys.
02 -
- Baking until only the center jiggles saves you from an overcooked, rubbery pie—I learned this the hard way.
- Letting the pie chill fully makes slicing clean and pretty, unlike my first, too-warm attempt.
03 -
- Blind-bake your crust briefly if it tends to get soggy—this keeps the bottom crisp under all the creamy filling.
- A pinch of extra salt in the crust and custard brings the flavors to life more than you might expect.