Christmas Eve Custard Pie (Printable)
Velvety cinnamon-vanilla custard in a flaky 9-inch crust, chilled then dusted with cinnamon for festive serving.
# 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 - Set oven temperature to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie pan, trimming or crimping the edges as desired.
02 - Combine whole milk and heavy cream in a medium saucepan. Gently heat over medium, stirring occasionally, until steaming but not boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until fully integrated and smooth.
04 - Gradually pour the hot milk mixture into the egg mixture in a slow stream, whisking constantly to prevent curdling and ensure a uniform custard base.
05 - Pass the blended custard through a fine-mesh sieve into a clean bowl to remove any lumps and achieve a silky texture.
06 - Pour the strained custard filling into the prepared pie crust, smoothing the surface gently.
07 - Bake for 45 to 50 minutes, or until the custard is set with a slightly wobbly center. If the crust starts to brown quickly, protect the edges with aluminum foil.
08 - Remove from oven and set on a wire rack to cool completely. The filling will continue to set as it cools.
09 - Sprinkle ground cinnamon over the top and add a dusting of powdered sugar if desired. Transfer to the refrigerator and chill for a minimum of 2 hours before slicing.
# Expert Tips:
01 -
- This pie comes out luxuriously smooth—like a little secret the oven keeps until you slice it open.
- It’s one of those desserts that seems to win over even those who swear they aren’t pie people.
02 -
- Don’t rush the cooling—every attempt to slice too early turned my pie into custard soup.
- Straining the custard sounded fussy the first time, but it’s the key to that flawless texture.
03 -
- Always use fresh eggs—the difference in set and flavor is striking.
- A fine-mesh sieve is your friend for silky custard, never skip it.