Introduction

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a comforting holiday treat that combines a flaky homemade crust with a smooth, spiced custard filling. Its warm cinnamon and vanilla flavors make it perfect for festive gatherings or a cozy winter dessert.

A slice of creamy light yellow pie with a slightly shiny smooth texture sits on a white scalloped plate. The pie has a flaky light golden crust with a crimped edge, holding the thick filling. On top of the slice, there is a swirl of white whipped cream sprinkled with a light dusting of brown cinnamon powder. More cinnamon powder is scattered around the plate's rim. The plate rests on a red and white checkered cloth, against a backdrop of warm, soft holiday lights and green pine branches. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

All-purpose flour – 1 1/4 cups
Cold unsalted butter – 1/2 cup (cut into small cubes)
Ice water – 2-3 tablespoons
Salt – A pinch
Optional: 1 tablespoon sugar (if you prefer a slightly sweet crust)

For the Custard Filling:

Large eggs – 3
Granulated sugar – 1/2 cup
Heavy cream – 1 1/4 cups
Pure vanilla extract – 2 teaspoons
Ground cinnamon – 1 teaspoon
Salt – A pinch

Instructions

Step 1: Prepare the Pie Crust. In a large mixing bowl, whisk together the flour, salt, and sugar if using. 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.
Step 2: Gradually add the ice water, one tablespoon at a time, mixing gently just until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Roll the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer it to the dish, trim the edges, and crimp them as desired.
Step 4: Blind bake the crust. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes. Remove the weights and parchment, then bake for another 5 minutes. Let the crust cool.
Step 5: Make the Custard Filling. In a bowl, whisk together the eggs, granulated sugar, heavy cream, vanilla extract, cinnamon, and a pinch of salt until smooth and well combined.
Step 6: Pour the custard into the cooled pie crust. Bake at 350°F (175°C) for about 35-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
Step 7: Remove from oven and let the pie cool completely on a wire rack before serving. Chill if desired for a firmer texture.

Tips & Variations

Use chilled butter and ice water for a flakier crust that holds up well to the custard filling.
If you prefer, substitute half-and-half for heavy cream for a lighter custard.
Add a pinch of nutmeg or allspice to the custard for extra warm holiday spice flavor.
For a gluten-free crust, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store any leftover custard pie covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature or warm gently in a low oven for a few minutes. This pie is best enjoyed chilled or at room temperature.

How to Serve

A pie with three layers, set in a clear glass pie dish on a white marbled surface covered by a red and white cloth. The bottom layer is a thin, pale golden crust, followed by a thick, creamy pale yellow filling that is smooth in texture. The top layer is a golden brown surface sprinkled lightly with cinnamon powder. A slice is cut out, showing the layers clearly. On top of the pie, near the cut, there is a dollop of white whipped cream dusted with cinnamon. The edges of the pie crust are fluted and golden brown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and blind bake the crust a day in advance. Keep it covered at room temperature or refrigerated, then add the custard filling just before baking the final pie.

How do I know when the custard pie is done?

The custard is set when the edges are firm and the center still has a slight wobble. It will continue to firm up as it cools, so avoid overbaking to keep it creamy.

Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie features a delicate homemade buttery crust filled with a smooth, spiced custard infused with cinnamon and vanilla. Perfectly balanced sweetness and warm flavors make it an ideal festive dessert to enjoy with family and friends during the holiday season.

Author: Daniel
Prep Time: 45 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small cubes
2–3 tablespoons ice water
A pinch of salt
1 tablespoon sugar (optional, for a slightly sweet crust)

For the Custard Filling

3 large eggs
1/2 cup granulated sugar
1 1/4 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
A pinch of salt

Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar if using. This forms the base of your pie crust.
Cut in the Butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the texture resembles coarse crumbs, ensuring a flaky crust.
Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Avoid overmixing to keep the crust tender.
Chill the Dough: Form the dough into a disc shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.
Roll Out the Dough: On a floured surface, roll the chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the dish, trim the edges, and crimp as desired to create a decorative rim.
Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans to prevent puffing. Bake for 10-12 minutes, then remove the weights and parchment and bake an additional 5 minutes until light golden. Allow the crust to cool before filling.
Prepare the Custard Filling: In a mixing bowl, whisk together the eggs, granulated sugar, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt until smooth and well combined.
Fill and Bake the Pie: Pour the custard filling into the cooled pie crust. Bake in the preheated oven at 375°F (190°C) until the custard is set but still slightly jiggly in the center, about 35-40 minutes.
Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Refrigerate for at least 2 hours before serving to let the custard fully set for the creamiest texture.

Notes

Use cold butter and ice water to ensure a flaky pie crust texture.
Blind baking prevents a soggy crust by partially cooking it before adding the custard.
The custard should be slightly jiggly in the center when done to avoid overbaking and curdling.
Refrigeration before serving helps the custard firm up nicely for clean slicing.
Optional sugar in the crust adds a subtle sweetness, but can be omitted for a more neutral base.
Pie weights or dried beans can be reused for blind baking.

Keywords: Christmas pie, custard pie, cinnamon vanilla custard, holiday dessert, creamy custard pie, festive pie recipe