Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic
Dive into the festive spirit with a delightful dessert that perfectly complements the magic of the holiday season. The Christmas Eve Cinnamon-Vanilla Custard Pie is not just a treat for the taste buds; it’s a heartfelt tradition that brings families together. Imagine a creamy, spiced custard nestled in a crisp pie crust, enveloping your home in warm aromas. This pie is perfect for Christmas gatherings, adding a touch of sweetness to your holiday festivities and leaving your loved ones asking for seconds!
Why You’ll Love This Dish
This dessert isn’t just delicious; it embodies the essence of cozy holiday gatherings. Its creamy texture and the warm notes of cinnamon and vanilla make it a standout. What makes this pie so special is how simple it is to prepare while still feeling indulgent. It’s an ideal ending to any festive meal or a comforting slice enjoyed all on its own.
“This pie has become a must-have at our holiday gatherings. The creamy filling and cinnamon aroma remind us of all the sweet memories we’ve created over the years!” – [Content User]
Step-by-Step Overview
Creating the Christmas Eve Cinnamon-Vanilla Custard Pie is a joyful process. You’ll pre-bake the crust, prepare a luscious custard base, and then let it bake to creamy perfection. The journey is as delightful as the destination, ensuring that each step brings you closer to enjoying this holiday classic.
What You’ll Need
Gather these items to make your holiday dessert magic happen:
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
- 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- Optional: ¼ tsp ground nutmeg
- Optional: 1 tsp orange zest for a festive twist
Feel free to swap out the heavy cream for half-and-half or use nut milk for a lighter variation.
Cooking Method
Pre-Bake the Crust
Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Line it with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then continue baking for an additional 5 minutes until lightly golden. Allow it to cool slightly.Prepare Custard Base
In a saucepan, gently heat the milk and cream with the ground cinnamon and vanilla until steaming but do not bring to a boil. If using a cinnamon stick or vanilla bean, steep for about 10 minutes before removing.Whisk Eggs & Sugar
In a mixing bowl, whisk the eggs, granulated sugar, and a pinch of salt until you achieve a smooth, pale mixture.Temper & Combine
Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs. To ensure your custard is extra smooth, strain it through a fine-mesh sieve.Fill & Bake
Reduce the oven temperature to 325°F (160°C) and pour the custard into the pre-baked pie crust. Bake for 35-40 minutes until the edges are set, but the center still jiggles slightly.Cool & Chill
Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing to let the flavors meld.
Best Ways to Enjoy It
When it’s time to serve, think about plating your pie with an elegant touch. A dollop of whipped cream or a sprinkle of cinnamon on top adds a beautiful aesthetic and enhances the flavors. For side dishes, consider pairing with spiced apple cider or a scoop of vanilla ice cream for a lovely contrast of textures.
Keeping Leftovers Fresh
To store your wonderful creation, cover the pie with plastic wrap or keep it in an airtight container. It will last in the refrigerator for about 3-4 days. If you want to freeze it, be sure to wrap it tightly and consume it within a month. For best results, let it defrost in the fridge overnight before serving.
Pro Chef Tips
- Perfect Crust: For a flaky crust, make sure your butter is cold and handle the dough as little as possible.
- Straining Custard: Don’t skip the sieving step; it ensures a silky-smooth custard that will melt in your mouth.
- Flavor Enhancements: Consider adding a touch of almond extract for an unexpected twist that pairs beautifully with vanilla.
Creative Twists
Want to switch things up? Try swapping out the orange zest for lemon zest for a refreshing citrus lift. You can also experiment with different spices like cardamom or allspice for a unique flavor profile. If you’re feeling adventurous, top it with caramelized pecans for an added crunch.
Common Questions
1. Can I make this pie ahead of time?
Absolutely! This custard pie is perfect for making a day in advance. Just ensure it stays covered in the fridge.
2. Is there a dairy-free version?
Yes! Use coconut milk or almond milk in place of the whole milk and heavy cream, and make sure your pie crust is also dairy-free.
3. How do I know when my pie is done?
The edges will be set, while the center will still have a slight jiggle. It will firm up as it cools and chills.
Give this Christmas Eve Cinnamon-Vanilla Custard Pie a try, and you’ll have a sweet slice of holiday joy that everyone will love!
Christmas Eve Cinnamon-Vanilla Custard Pie
Ingredients
Method
- Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Line it with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then continue baking for an additional 5 minutes until lightly golden. Allow it to cool slightly.
- In a saucepan, gently heat the milk and cream with the ground cinnamon and vanilla until steaming but do not bring to a boil. If using a cinnamon stick or vanilla bean, steep for about 10 minutes before removing.
- In a mixing bowl, whisk the eggs, granulated sugar, and a pinch of salt until you achieve a smooth, pale mixture.
- Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs. To ensure your custard is extra smooth, strain it through a fine-mesh sieve.
- Reduce the oven temperature to 325°F (160°C) and pour the custard into the pre-baked pie crust. Bake for 35-40 minutes until the edges are set, but the center still jiggles slightly.
- Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing to let the flavors meld.
