Description
This Christmas Eve Cinnamon-Vanilla Custard Pie is a cozy, silky, and warmly spiced holiday dessert made with simple pantry ingredients. It features a creamy cinnamon-vanilla custard baked inside a tender crust for a festive treat everyone will love.
Ingredients
1 (9-inch) pie crust, homemade or store-bought
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
Pinch of salt
Instructions
Preheat oven to 375°F.
Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork.
Blind bake the crust for 10 minutes until slightly dry but not browned.
Reduce oven temperature to 350°F.
Warm the milk and heavy cream in a saucepan over medium heat until hot but not boiling.
In a bowl, whisk eggs, sugar, cinnamon, vanilla, nutmeg, and salt until smooth.
Slowly whisk warm milk mixture into egg mixture to temper the eggs.
Strain the custard to ensure a smooth texture.
Pour the filling into the pre-baked crust.
Bake for 40–50 minutes or until the center jiggles slightly.
Cool completely, then chill for at least 2 hours before serving.
Notes
For a stronger cinnamon flavor, add an extra 1/2 teaspoon.
Cover crust edges with foil if they brown too quickly.
Serve with whipped cream for a festive touch.