Richly scented with cinnamon and vanilla, the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe is a labor of love destined to steal the show at your holiday table. With a buttery, flaky crust and a lusciously smooth custard filling, this pie wraps all the coziness of Christmas Eve into a single slice. Velvety cream, warming spices, and pure vanilla ensure every bite is packed with festive flavor and nostalgia. If you’ve ever wished the magic of Christmas could be tasted, you’ll find it right here.

Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe lies in its simplicity—each ingredient is a backbone of classic comfort, coming together to create pure holiday joy. From rich cream to fragrant cinnamon, every element plays a vital part in the filling’s silkiness or the crust’s crunch.

All-purpose flour: The base of your crust, providing just enough structure while staying tender.

Cold unsalted butter: Essential for those irresistible flaky layers; keep it extra cold until use.
Ice water: A little at a time brings the dough together without overworking it, protecting the flakiness of the crust.

Salt: A pinch sharpens all the flavors, both in the crust and the custard.
Optional sugar: Adds a touch of sweetness to the crust—totally your call!

Large eggs: The backbone of the custard, giving it structure and a creamy finish.
Granulated sugar: Sweetens the custard to just the right festive note.
Heavy cream: Delivers utterly smooth, luxurious texture to every bite.

Pure vanilla extract: The secret to a deep, warm, and aromatic pie filling.
Ground cinnamon: Adds cozy warmth and the unmistakable scent of the holidays.

How to Make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe

Step 1: Prepare the Pie Crust

Begin by whisking flour, salt, and, if you like a sweet touch, sugar together in a large bowl. Cut in the cold butter as quickly as you can—your fingers (or a pastry cutter) work best here—until the mixture looks like uneven crumbs. Drizzle in ice water, just a tablespoon at a time, so the dough is hydrated but not sticky. Form into a disk, wrap tightly, and let it chill for 30 minutes. This rest is key to a crust that refuses to go soggy.

Step 2: Roll Out and Shape the Dough

Lightly flour your work surface and roll out the dough to fit a 9-inch pie dish. Gently ease it into the dish, taking care not to stretch the dough or it might shrink up in the oven. Trim any overhang, then crimp the edges with your fingers or a fork for that classic, homespun look.

Step 3: Blind Bake the Crust

Time for a brief bake on its own to make sure the crust stays crisp when filled. Lay a piece of parchment into the crust, fill it with pie weights (or dried beans), and bake at 375°F (190°C) for 10-12 minutes. Remove the weights, then pop it back in for another 5 minutes until the base turns a pale gold. Let the crust cool as you prep the filling.

Step 4: Mix the Custard Filling

Whisk together the eggs and sugar until slightly thickened and pale. Slowly add the heavy cream, vanilla, cinnamon, and a pinch of salt, whisking just to blend. The aroma alone will put you in a festive spirit! Pour this mixture into your cooled crust, filling it almost to the top without overflowing.

Step 5: Bake the Pie

Return the pie to the 375°F (190°C) oven and bake for 30-35 minutes. Check after 25 minutes and gently tent with foil if the crust browns too quickly. The custard should just barely wobble in the center—don’t overbake! Let cool completely at room temperature, then chill for at least 2 hours before serving. This helps the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe set for perfect slices.

How to Serve Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe

Garnishes

For that extra touch, dust the top with a little more cinnamon, or try a blanket of freshly whipped cream and curls of white chocolate. If you want to dazzle, add a sprinkling of festive colored sugar or a few candied cranberries for visual sparkle. The goal: make every slice as beautiful as it is delicious.

Side Dishes

This pie shines all on its own, but it pairs beautifully with simple accompaniments: a steaming mug of spiced chai, mulled wine, or a scoop of vanilla bean ice cream. If you’re serving a large spread, a crisp winter fruit salad or rosemary-roasted pears make light, refreshing company.

Creative Ways to Present

Turn your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe into individual tartlets, or offer mini slices on a dessert platter alongside spiced nuts and chocolate truffles. For a cozy finish, serve slices warmed with a drizzle of caramel, or style each plate with a festive sprig of fresh mint and a dusting of powdered sugar snow.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices or the entire pie tightly in plastic wrap or foil and refrigerate for up to four days. Covering the pie will keep the custard creamy and prevent it from absorbing fridge odors—an essential step for that fresh-baked magic.

Freezing

Want to work ahead? The whole pie or individual slices can be frozen. Wrap well in plastic and then foil, and freeze for up to two months. Thaw overnight in the refrigerator for best flavor and texture—the cinnamon and vanilla mysteriously deepen over time.

Reheating

To enjoy a warm slice, reheat in a 300°F (150°C) oven for 10-15 minutes, or until just heated through. Avoid microwaving, as it can make the custard rubbery and leech away those delicate flavors. Let the pie sit at room temperature for 15 minutes for the creamiest bite.

FAQs

Can I use a store-bought pie crust?

Absolutely! If you’re tight on time or baking many pies, a good quality store-bought crust will still deliver a delightful Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe, though homemade always adds a bit of love.

How do I know when the custard is set?

The custard should still have a slight wobble in the center when you gently shake the pie—think of it like a firm, silky pudding. Overbaking risks a cracked or rubbery texture, so trust your instincts!

Can I make this pie without cinnamon?

The cinnamon is what makes the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe taste truly festive, but you can dial it down or substitute with a pinch of nutmeg if preferred. The vanilla will still shine.

Is this pie gluten-free?

As written, the crust is not gluten-free, but you can substitute a gluten-free all-purpose baking blend for wheat flour. The creamy custard filling is naturally gluten-free, so everyone can indulge with the right base.

Can this recipe be doubled?

Definitely! Double all ingredients and divide between two pie dishes. Bake both on the same rack, rotating halfway, for star power at your next big holiday gathering. A double batch never lasts long!

Final Thoughts

If you’re dreaming of a dessert that captures the heart of the holidays, make the Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe your new seasonal tradition. Your home will fill with magical aromas, and one bite will have everyone asking for seconds. Share it with friends and family—there’s no better gift than a homemade pie!

Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe

★★★★★

4.8 from 18 reviews

Author: Mariam
Total Time: 1 hour 2 minutes
Yield: 1 9-inch pie

Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and comforting flavors of Christmas with this Cinnamon-Vanilla Creamy Custard Pie. A perfect dessert for the holiday season, this pie combines a buttery crust with a luscious custard filling infused with warm cinnamon and vanilla.

Instructions

Prepare the Pie Crust Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Cut in the Butter: Add the cold butter cubes and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.

Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll Out the Dough: Roll the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer it to the dish, trim the edges, and crimp them as desired.
Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 10-12 minutes. Remove the weights and bake for another 5 minutes. Let the crust cool.

Prep Time: 45 minutes
Cook Time: 17 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Calories: 320
Sugar: 15g
Sodium: 180mg

Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g

Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g

Protein: 5g
Cholesterol: 145mg

Keywords: Christmas, Custard Pie, Cinnamon, Vanilla, Holiday Dessert