Christmas Eve Cinnamon-Vanilla Custard Pie
A silky, spiced custard nestled in a buttery crust — the perfect cozy dessert to end your Christmas Eve dinner!
Ingredients
For the Crust
- 1¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 2–3 tablespoons ice water
For the Filling
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2½ cups whole milk, warmed
- ¼ teaspoon salt
Optional Toppings
- Whipped cream
- Ground cinnamon, for dusting
Instructions
- Preheat & Prepare:
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line it with parchment paper. - Make the Crust:
In a mixing bowl, combine the flour and butter. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, until the dough just comes together.
Roll it out on a floured surface and press it into the pie dish. Trim, crimp the edges, and prick the base with a fork.
Pre-bake for 10 minutes to set the crust. - Prepare the Filling:
In another bowl, whisk together eggs, sugar, vanilla, cinnamon, and salt until smooth.
Gradually add the warm milk, whisking constantly to avoid curdling. - Assemble & Bake:
Pour the custard mixture into the pre-baked crust.
Bake for 40–50 minutes, or until the center is firm and a knife inserted in the middle comes out clean. - Cool & Serve:
Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
Top with a swirl of whipped cream and a sprinkle of cinnamon for a festive finish.
Serving & Nutrition
Prep Time: 20 minutes
Bake Time: 50 minutes
Chill Time: 2 hours
Total Time: 3 hours 10 minutes
Yields: 8 slices
Calories: ~310 kcal per slice
Tip: For an extra holiday touch, garnish with a cinnamon stick or a dusting of nutmeg before serving!
