Description
This Christmas Eve Cinnamon-Vanilla Custard Pie is a festive and comforting dessert featuring a rich, creamy custard infused with warm cinnamon and pure vanilla flavors. The pie is baked in a flaky crust and perfect for holiday gatherings, offering a smooth texture and a hint of spice that delights the palate.
Ingredients
Scale
Pie Crust
- 1 pie crust, homemade or store bought
Custard Filling
- 4 large eggs
- 3/4 cup granulated sugar
- 1 and 1/2 cups whole milk
- 1 cup heavy cream
- 1 and 1/2 teaspoons ground cinnamon or 1 cinnamon stick for steeping
- 2 teaspoons pure vanilla extract or seeds from one vanilla bean
- Pinch of salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon orange zest (optional)
Instructions
- Preheat and Blind Bake the Pie Crust: Heat the oven to 425 degrees Fahrenheit. Fit the pie crust into a nine-inch pie dish, trim the edges, and crimp the rim. Line the crust with parchment paper and fill with pie weights. Blind bake for 10 minutes to set the crust and prevent sogginess.
- Prepare the Milk and Cream Mixture: In a medium saucepan, warm the whole milk and heavy cream with a cinnamon stick if using. Heat until bubbles form around the edges, but do not allow it to boil. Remove from heat and let steep for 15 minutes to infuse the cinnamon flavor.
- Mix Eggs and Sugar: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and smooth. Add the vanilla extract or vanilla bean seeds, ground cinnamon if not using a stick, and a pinch of salt. Whisk until fully combined.
- Combine Milk Mixture with Egg Mixture: Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly to prevent the eggs from curdling. For a perfectly smooth custard, strain the combined mixture through a fine-mesh sieve.
- Bake the Custard Pie: Reduce the oven temperature to 350 degrees Fahrenheit. Pour the custard filling into the pre-baked pie crust. Bake for 35 to 40 minutes until the center is just set but still slightly jiggly, indicating creamy custard texture.
- Cool the Pie: Allow the pie to cool fully at room temperature before refrigerating to ensure the custard sets properly and does not become watery when sliced.
Notes
- Allow the pie to cool completely at room temperature before refrigerating to avoid a watery custard texture.
- Using a cinnamon stick for steeping provides a more subtle cinnamon flavor compared to ground cinnamon.
- Optional nutmeg and orange zest add a warm, citrusy twist to the classic custard flavor.
- Blind baking the crust prevents sogginess and ensures a crisp base for the custard.
- Straining the custard filling guarantees a silky smooth texture without lumps.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310
- Sugar: 22g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 155mg
