Christmas Eve Custard Pie (Printable)
Velvety custard in a flaky crust, scented with cinnamon and vanilla, ideal for festive holiday tables.
# Ingredient List:
→ 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)
# Directions:
01 - Preheat oven to 350°F. Position unbaked 9-inch pie crust in pie pan and shape edges as desired.
02 - Combine whole milk and heavy cream in a medium saucepan. Heat over medium until steaming, not boiling. Remove from heat.
03 - In a mixing bowl, vigorously whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until the mixture is smooth.
04 - While whisking constantly, slowly pour the warm dairy into the egg mixture to combine without curdling.
05 - Pass the custard base through a fine-mesh sieve into a clean bowl to achieve a velvety texture.
06 - Pour strained custard into prepared pie crust, spreading evenly.
07 - Bake on center rack for 45 to 50 minutes, until custard is set but center slightly jiggles. Shield crust with foil if needed to prevent excessive browning.
08 - Remove from oven and allow to cool on a wire rack. Custard will firm up as it cools.
09 - Dust with ground cinnamon and powdered sugar if desired. Refrigerate at least 2 hours before slicing.
# Expert Tips:
01 -
- The custard sets up luxuriously silky every time if you let it chill, like magic for holiday dessert tables.
- People come back for a second slice because the cinnamon-laced filling balances rich and light in a way that surprises even pie skeptics.
02 -
- The first time I didn’t strain the custard, tiny lumps ruined that dream-smooth texture; now I never skip that sieve.
- Letting the pie cool completely before refrigerating is not just a suggestion—it truly makes slicing possible without mess.
03 -
- Let the custard base rest for 5 minutes before straining to reduce bubbles on top.
- A thin foil collar over the crust edge keeps it golden, never burnt.