Christmas Eve Cinnamon Vanilla Custard

This Cinnamon Vanilla Creamy Custard Pie is the dessert I bring out every Christmas Eve to close our family dinner with a sweet and heartwarming note. The blend of cinnamon and vanilla in a silky custard, nestled in a flaky butter crust, brings back memories of festive gatherings and joyful kitchen chatter. Each bite promises a creamy, fragrant experience that feels both nostalgic and special—just right for holiday celebrations.

I can remember the first year I made this pie my nieces insisted on licking the mixing bowl clean and since then it has been a staple at our Christmas table every year without fail

Ingredients

• All purpose flour: gives the crust structure and helps achieve that perfect flaky texture Select a fresh bag for best results
• Cold unsalted butter: creates a tender crumb and layers in the dough Choose high quality butter for best flavor
• Ice water: helps the dough come together without getting sticky Always use ice cold to keep the crust tender
• Salt: enhances all the flavors in both crust and custard Use fine sea salt for even mixing
• Sugar: sweetens the crust just a touch if you like Optional but I find it balances the custard nicely
• Large eggs: set the custard and bring rich flavor Choose the freshest eggs for a silky finish
• Granulated sugar: sweetens the filling and helps the custard set Use superfine if you have it for easier blending
• Heavy cream: brings luscious texture and richness Seek out cream with minimal additives
• Pure vanilla extract: brings sweet floral notes and rounds out the pie Try real vanilla if possible for genuine depth
• Ground cinnamon: adds that festive spice and warmth Go for freshly opened spice for punchy aroma

Step by Step Instructions

Prepare the Pie Crust:

In a large mixing bowl combine flour salt and sugar if using with a whisk until evenly blended Then add cubed cold butter Using your fingertips or a pastry cutter gently rub in the butter until the mixture looks like coarse breadcrumbs Slowly drizzle in ice water one tablespoon at a time mixing gently with a fork or your hands Just until the dough comes together and holds if pinched Gather it into a disc wrap in plastic and chill for at least thirty minutes so the gluten relaxes and flavors meld

Roll Out and Blind Bake:

Dust your countertop lightly with flour Roll the dough out from the center in all directions until it is about one eighth inch thick and large enough for a nine inch pie plate Carefully drape the dough into the pan pressing into the corners Trim the edges and crimp for a decorative touch Chill the lined pan while the oven heats to three hundred seventy five degrees Fahrenheit Line the dough with parchment and fill with pie weights or dry beans Bake for twelve minutes to set the shape then remove weights and return for five more minutes to just start browning Cool the crust completely on a rack

Prepare the Custard Filling:

In a fresh bowl whisk eggs and sugar together Just keep whisking until everything is smooth and pale yellow Mix in vanilla extract and ground cinnamon whisking to combine so the spice is speckled throughout Gradually pour in heavy cream and whisk until the custard is even and velvety Give it a tiny pinch of salt

Fill and Bake the Pie:

Set your cooled crust on a sturdy baking sheet Pour in the custard filling slowly so you do not spill Overfilling can cause the custard to bubble over Aim to fill just to the edge of the crust Gently slide the pie into the oven at three hundred fifty degrees Fahrenheit and bake for forty five to fifty minutes until the edges look set but the center has a gentle wobble like gelatin Remove the pie from the oven and let it rest at room temperature two hours The filling will firm up more as it cools

Garnish and Serve:

Right before serving add a generous swirl of whipped cream or dust with extra cinnamon Slice with a sharp knife and enjoy alongside coffee tea or cocoa for the perfect holiday treat

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Ground cinnamon is my top pick here It gives the pie such a comforting holiday aroma I cannot help but think of the year my little brother snuck into the kitchen to steal an extra slice and left a trail of cinnamon sugar on the counter The scent of this pie always brings us right back

Storage Tips

Wrap the cooled pie tightly in plastic wrap and store in the refrigerator for up to three days Leftovers keep their texture and flavor beautifully Reheat individual slices gently in the microwave if you like them a little warm but the pie also tastes lovely served cold straight from the fridge

Ingredient Substitutions

If you are out of heavy cream you can blend whole milk with a splash of melted butter for a similar richness For a gluten free option use your favorite gluten free flour blend in the crust Almond extract can be used in place of vanilla for a twist just use a bit less since the flavor is stronger

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Serving Suggestions

Top each slice with whipped cream and a dusting of cinnamon for extra flair I like to add orange zest for a citrusy sparkle or a sprinkle of toasted chopped pecans for crunch You can even drizzle with caramel sauce or pair with vanilla ice cream for a more decadent holiday treat

Cultural and Festive Traditions

Custard pies are a classic at Christmas tables in many cultures Using cinnamon and vanilla bridges old world flavors with modern comfort and always signals that the holiday feast is coming to a sweet grand finale This pie is my loving nod to both family traditions and new memories made around the dessert table

Recipe FAQs

→ Can I make the pie crust ahead of time?

Yes, the crust can be prepared and refrigerated up to 2 days in advance. Chill until ready to roll out and bake.

→ Is it possible to substitute milk for heavy cream?

For best texture and flavor, use heavy cream. Milk can be used in a pinch but the custard may be less rich.

→ How do I know when the custard is set?

The pie is ready when edges are firm and the center still has a gentle jiggle. Avoid overbaking to keep the custard creamy.

→ How should I serve the pie?

Slice and serve chilled or at room temperature, topped with whipped cream or a dusting of cinnamon for extra flavor.

→ Can I make this pie in advance?

Absolutely. It keeps well covered in the refrigerator for up to 2 days, perfect for holiday planning.