Christmas Eve Custard Pie (Printable)
Rich custard in a flaky crust scented with cinnamon and vanilla, chilled and dusted for festive serving.
# What You’ll 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 (175°C). Place the unbaked pie crust in a 9-inch pie pan, shaping and trimming edges as desired.
02 - In a medium saucepan, gently heat the whole milk and heavy cream over medium heat until steaming, avoiding a boil. Remove from heat.
03 - In a mixing bowl, vigorously whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until completely smooth.
04 - Gradually pour the warm dairy into the egg mixture, whisking constantly to temper and incorporate without curdling.
05 - Pass the custard mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.
06 - Pour the strained custard filling evenly into the prepared pie crust.
07 - Bake for 45–50 minutes or until the custard is just set in the center with a slight wobble. Tent crust edges with foil if browning too quickly.
08 - Remove from oven and place on a wire rack to cool, allowing the custard to firm up as it cools.
09 - Sprinkle the top with ground cinnamon and, if desired, dust with powdered sugar before serving.
10 - Refrigerate for at least 2 hours prior to slicing and serving.
# Expert Tips:
01 -
- The cinnamon and vanilla perfume your whole house like a secret hint that something wonderful is about to happen.
- It slices beautifully and holds up well, so you're never wrestling with messy pieces at the table.
02 -
- Rushing the cooling step means the middle won't set right and you'll have a puddle, not a slice.
- Straining the custard seemed fussy until I tried skipping it—now I never do, because it guarantees a flawless texture.
03 -
- If your pie crust shrinks or slumps, press it gently back into place before filling.
- A splash of bourbon or brandy in the custard makes it extra festive and crowd-pleasing.