Christmas Eve Custard Pie (Printable)
Velvety cinnamon-vanilla custard in a flaky 9-inch pie crust, chilled until set and dusted with powdered sugar.
# What You Need:
→ 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)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Arrange the unbaked 9-inch pie crust in a pie pan, then crimp or trim the edges as preferred.
02 - In a medium saucepan, combine whole milk and heavy cream. Gently heat over medium until steaming but not boiling. Remove from heat.
03 - In a mixing bowl, vigorously whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until well combined and smooth.
04 - Gradually pour the warmed milk mixture into the egg mixture, whisking constantly to temper the eggs and fully integrate ingredients.
05 - Pour custard base through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a silky texture.
06 - Transfer the strained custard filling into the prepared pie crust, spreading evenly.
07 - Bake for 45 to 50 minutes, or until the center is set but retains a slight wobble. If the crust begins to brown excessively, shield the edges with foil.
08 - Remove pie from the oven, and let cool on a wire rack. The custard will finish setting as it cools.
09 - Sprinkle the surface with ground cinnamon and, if desired, dust lightly with powdered sugar just before serving.
10 - Refrigerate for a minimum of 2 hours before slicing to ensure clean portions.
# Expert Tips:
01 -
- The custard turns luxuriously smooth with just a hint of warmth from cinnamon—it’s like a cozy evening in pie form.
- Leftovers are even better the next morning with coffee, assuming any remains after your guests try it.
02 -
- Once I skipped straining the custard, and those pesky little egg bits ruined the silky finish—never again.
- Baking time varies—an oven thermometer helps you dodge the heartbreak of overbaking, which leads to splits.
03 -
- Blind-baking the crust for a few minutes before filling keeps it crisp at the bottom.
- Add a tiny splash of bourbon to the custard if you want something even cozier for adults.