Christmas Eve Custard Pie (Printable Version)
Velvety custard in a flaky crust, spiced with cinnamon and vanilla for a warm, festive finish to holiday gatherings.
# 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)
# Directions:
01 - Preheat oven to 350°F. Place unbaked 9-inch pie crust into pie pan. Crimp or trim edges as preferred.
02 - Combine milk and heavy cream in a medium saucepan. Warm over medium heat until steaming, without boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt until smooth.
04 - Gradually pour warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
05 - Pass the custard base through a fine-mesh sieve into a clean bowl to achieve a silk-smooth consistency.
06 - Pour custard filling into prepared pie shell. Bake 45–50 minutes until custard is set with a slight wobble in the center. Shield edges with foil if browning too rapidly.
07 - Remove pie from oven and place on a wire rack. Allow to cool to room temperature; the custard will finish setting as it cools.
08 - Sprinkle pie with ground cinnamon and, if desired, lightly dust with powdered sugar before serving. Refrigerate at least 2 hours before slicing.
# Expert Advice:
01 -
- The custard turns out silky-smooth with a kiss of vanilla and cinnamon, like a hush before carols begin.
- It’s surprisingly easy to pull together, so you can actually enjoy the pre-Christmas bustle instead of wrestling with dessert.
02 -
- If you pour the custard into a hot pie crust, you risk scrambling the eggs—always let the crust cool down first.
- Straining the custard before baking isn’t optional; skipping this step once left me picking out little lumps with a spoon.
03 -
- Letting the pie cool fully before chilling keeps the custard from cracking.
- A mixture of cinnamon and a pinch of nutmeg on top gives an extra festive aroma.