Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

This festive custard pie is the perfect dessert to serve on Christmas Eve. The creamy, smooth custard filling is flavored with warm cinnamon and vanilla, nestled in a buttery pie crust. It’s a delicious combination of comforting spices and creamy goodness, making it an ideal holiday treat!

Ingredients:

For the Pie Crust:

1 ½ cups all-purpose flour
¼ tsp salt
½ cup unsalted butter, cold and cubed
4-5 tbsp ice water

For the Custard Filling:

4 large eggs
1 ¼ cups heavy cream
¾ cup whole milk
1 cup granulated sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
**Pinch of salt

Instructions:

1. Prepare the Pie Crust:

In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. (You may not need all the water.)
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
After chilling, roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. If desired, crimp the edges of the crust.

2. Blind Bake the Crust:

Preheat your oven to 350°F (175°C).
Place parchment paper or aluminum foil over the pie crust and fill it with pie weights or dried beans to prevent the crust from puffing up.
Bake for 10-12 minutes, then remove the parchment paper and weights. Bake for an additional 5-7 minutes until the crust is golden. Remove from the oven and set aside to cool.

3. Prepare the Custard Filling:

In a medium saucepan, combine the heavy cream, whole milk, cinnamon, nutmeg, and a pinch of salt. Heat over medium heat until the mixture is just about to simmer. Stir occasionally to prevent burning. Remove from heat once it’s hot but not boiling.
In a separate bowl, whisk the eggs and granulated sugar together until smooth and slightly thickened.
Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Once combined, return the entire mixture to the saucepan.
Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.

4. Assemble the Pie:

Remove the custard from heat and stir in the vanilla extract.
Pour the warm custard into the cooled pie crust. Smooth the top with a spatula.

5. Bake the Custard Pie:

Carefully place the pie back into the oven and bake at 325°F (165°C) for 30-35 minutes or until the custard is set but still slightly wobbly in the center.
Let the pie cool to room temperature, then refrigerate for at least 2 hours to allow the custard to fully set.

6. Serve:

Before serving, you can dust the top with a little extra cinnamon or nutmeg for a festive touch.
Slice and serve chilled or at room temperature, and enjoy!

Tips:

Make Ahead: This pie can be made a day or two in advance. Simply refrigerate it until you’re ready to serve.
Flavor Variations: You can add a little ground ginger or cloves to the custard for a spicier kick.
Topping Ideas: Top the pie with whipped cream or a dusting of powdered sugar for an extra festive look.

This Cinnamon-Vanilla Custard Pie is the perfect dessert to end your Christmas Eve celebration on a sweet note. It’s comforting, creamy, and packed with holiday flavors!