Christmas Eve Custard Pie (Printable)
Velvety custard in a flaky crust, spiced with cinnamon and vanilla — a festive, comforting pie for holiday gatherings.
# 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 Cook:
01 - Preheat oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie pan and crimp or trim edges as desired.
02 - Combine whole milk and heavy cream in a medium saucepan. Gently heat over medium until steaming, avoiding boiling. Remove from heat.
03 - In a mixing bowl, whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt until homogenous.
04 - Gradually pour the warm milk mixture into the egg mixture while whisking continuously, ensuring even incorporation.
05 - Strain the blended custard through a fine-mesh sieve into a clean bowl for silky consistency.
06 - Pour custard filling into the prepared pie crust, tapping gently to release air bubbles.
07 - Bake for 45 to 50 minutes, until the center is set but still slightly wobbly. Tent pie edges with foil if crust browns too quickly.
08 - Remove pie from oven and let cool on a wire rack. The custard will firm as it cools.
09 - Sprinkle with ground cinnamon and dust with powdered sugar as desired just before serving.
10 - Refrigerate for a minimum of 2 hours before slicing for best texture.
# Expert Tips:
01 -
- It’s the sort of pie that chills beautifully for Christmas Eve—so you can secretly make it a day ahead and let the flavors deepen.
- The cinnamon and vanilla infuse a warmth that wraps around you, and the custard texture is so lusciously smooth it practically melts on your tongue.
02 -
- Once, I tried rushing the cooling step and ended up with custard puddles where my slices should have been.
- Straining the custard may seem fussy, but the creamy texture it delivers is absolutely worth it.
03 -
- Baking the pie on the lower oven rack helps prevent a soggy bottom crust.
- Keep an eye on your oven in the last ten minutes—custard goes from perfect to overdone in a blink.