Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

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Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

🧈 Ingredients

Pie Filling

  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch (helps it stay creamy, not watery)
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional but festive)
  • Pinch of salt

Topping (optional but amazing)

  • Light dusting of cinnamon sugar OR
  • Fresh whipped cream

👩‍🍳 Instructions

1. Prepare the crust

  • Preheat oven to 375°F (190°C).
  • Place crust in a pie dish.
  • Lightly dock (poke) the bottom with a fork.
  • Blind bake 10 minutes, then set aside.

(This prevents a soggy bottom.)

2. Make the custard

  1. In a large bowl, whisk together:
    • eggs
    • sugar
    • cornstarch
    • cinnamon
    • nutmeg
    • salt
  2. Warm the milk + cream in a saucepan until just steaming (do NOT boil).
  3. Slowly pour the warm milk mixture into the eggs while whisking (this tempers them).
  4. Stir in vanilla.

You should have a smooth, fragrant custard.

3. Fill & bake

  1. Pour custard into the pre-baked crust.
  2. Reduce oven to 325°F (165°C).
  3. Bake 35–45 minutes or until:
    • Center is slightly wiggly like Jell-O, not liquid
    • Edges are set

(Do not overbake or it won’t be creamy.)

4. Cool

Let cool at room temp 1 hour.
Then chill at least 2 hours for best texture.

Warm is delicious, chilled is heavenly.

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