Dessert

Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe

ByRafael Mansero December 3, 2025December 3, 2025

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy and comforting dessert perfect for the holiday season. It combines warm spices and smooth vanilla in a delicate custard, nestled in a flaky pie crust. A simple yet elegant treat to share with family and friends.

A slice of creamy pie with three layers sits on a white plate with a textured rim, placed on a white marbled surface. The bottom layer is a crumbly, dark brown crust, the middle layer is thick and smooth pale yellow custard, and the top layer is a swirl of white whipped cream dusted with dark brown powder. Two cinnamon sticks rest to the left of the pie slice next to a small silver spoon. In the background, there is a white cup filled with coffee or tea on a matching white saucer, a glass of white liquid, green pine branches, and some red berries, all softly blurred with warm round light bokeh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, 1 tsp orange zest for holiday flair

Instructions

Step 1: Preheat oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Line the crust with parchment paper and fill with baking weights. Bake for 15 minutes. Remove weights and parchment, then bake an additional 5 minutes until the crust is lightly golden. Let it cool slightly.
Step 2: In a saucepan, heat the milk and cream with cinnamon and vanilla until steaming, but do not boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes then remove.
Step 3: In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture is smooth and pale.
Step 4: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper the eggs. Strain the custard through a fine-mesh sieve for an extra smooth texture.
Step 5: Lower oven temperature to 325°F (160°C). 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 when moved.
Step 6: Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

For a festive twist, add ¼ tsp ground nutmeg and 1 tsp orange zest to the custard mixture before baking.
If using a cinnamon stick or vanilla bean, steep them well to infuse more flavor, then remove completely to avoid texture issues.
To ensure a smooth custard, temper the eggs gently by slowly adding the hot milk while whisking continuously.
Serve chilled and consider topping with whipped cream or a sprinkle of cinnamon for extra indulgence.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. The custard will become firmer as it chills. Reheat slices gently in a warm oven if desired, but this pie is best enjoyed cold or at room temperature.