Holiday Pies Christmas: Cozy Cinnamon-Vanilla Custard Pie

This Christmas Eve cinnamon-vanilla custard pie is a dreamy, creamy dessert that captures the warmth and sweetness of the holiday season in every bite. With a smooth, silky custard scented with vanilla and a whisper of cinnamon nestled inside a buttery pie crust, it’s a simple yet magical dessert that brings comfort, elegance, and nostalgia to your holiday table.

Whether served warm with a dusting of nutmeg or chilled with a dollop of whipped cream, this custard pie is a timeless choice that feels like a hug in pie form. It’s the kind of dessert you can make ahead, dress up, and enjoy by the fire on Christmas Eve.

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Ingredients Overview

This custard pie uses basic pantry ingredients that, when combined, transform into a delicate, creamy treat. Here’s a breakdown of each component:

Pie Crust

• Use a homemade or store-bought 9-inch pie shell.

• A classic butter crust offers the best flavor and flake, but a graham cracker crust can also work for a twist.

Whole Milk

• The base of the custard — provides body without being too heavy.

• You can substitute half-and-half or a mix of milk and cream for a richer texture.

Eggs

• Essential for thickening the custard.

• Use room-temperature eggs for smoother blending.

Granulated Sugar

• Sweetens the filling without overpowering the vanilla and cinnamon.

Vanilla Extract

• The dominant flavor note — use pure vanilla extract (or vanilla bean paste for extra depth).

Ground Cinnamon

• Adds holiday warmth and subtle spice.

Nutmeg (Optional)

• A light grating on top before baking or serving gives a festive finish.

Salt

• Just a pinch to balance the sweetness and round out the flavors.

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Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). If using a homemade crust, prepare and chill it in the pie dish before blind baking.

2. Par-Bake the Crust (Optional but Recommended)

For a crisp bottom:

• Line the pie crust with parchment and fill with pie weights or dried beans.

• Bake for 10–12 minutes, then remove weights and bake 5 more minutes until lightly golden.

• Let cool slightly.

3. Prepare the Custard Filling

In a medium bowl, whisk together:

• 3 large eggs

• 1 cup granulated sugar

• 2 cups whole milk

• 1 tablespoon vanilla extract

• 1 tsp ground cinnamon

• Pinch of salt

Whisk until smooth and fully combined. Let the mixture sit for a few minutes to allow air bubbles to settle.

4. Fill the Crust

Place your pie shell on a baking sheet. Slowly pour the custard filling into the pre-baked crust.

Optional: Lightly dust the top with fresh grated nutmeg for extra holiday aroma.

5. Bake the Pie

Bake for 45–55 minutes, or until the custard is just set but still has a slight jiggle in the center. It should not brown much.

Check after 30 minutes — if the crust is browning too quickly, cover the edges with foil.

6. Cool and Chill

Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 3 hours, or overnight, to fully set.

Serve chilled or at room temperature, with:

• Whipped cream

• Powdered sugar dusting

• Fresh berries or sugared cranberries for garnish

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Tips, Variations & Substitutions

• Crust Tip: Use a graham cracker or gingersnap crust for added spice and texture.

• Extra Vanilla Flavor: Swap half the vanilla extract for vanilla bean paste.

• Lighter Version: Use low-fat milk, but expect a softer custard.

• Cinnamon Swirl: Add a swirl of cinnamon sugar on top before baking for a marbled effect.

• Crustless Version: Bake in a greased ceramic pie dish without a crust for a gluten-free custard pie.

Make-Ahead Friendly:
Bake this pie a day before your celebration. It keeps beautifully in the fridge for up to 3 days.

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Serving Ideas & Occasions

This cinnamon-vanilla custard pie fits beautifully into:

• Christmas Eve dessert tables

• Holiday brunches

• Winter potlucks

• Cozy weeknight treats with a hot drink

Serve with:

• Hot cider or mulled wine

• Coffee spiked with cinnamon

• Vanilla ice cream or crème fraîche

It pairs well with fresh elements like tart berries or candied citrus peel to cut the sweetness.

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Nutritional & Health Notes

This dessert is:

• Simple and wholesome — made with real ingredients like milk, eggs, and spices.

• Lower in fat than heavy cream-based pies.

• Easy to make gluten-free with a crust substitute or crustless method.

Each slice is around 220–250 calories, depending on crust and sugar quantity. For less sugar, reduce by ¼ cup without significantly affecting texture.

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FAQs

Q1: How do I know when custard pie is done?

A1: The center should be slightly wobbly but not liquid. Insert a knife near the center — it should come out clean or nearly clean. Don’t overbake or the custard may crack.

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Q2: Can I use non-dairy milk?

A2: Yes — full-fat oat milk or almond milk works well, though the texture may be slightly softer. Use unsweetened versions for best control of flavor.

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Q3: Can I freeze this pie?

A3: It’s not ideal. Custard pies can become watery or grainy after freezing. If needed, freeze tightly wrapped and thaw overnight in the fridge.

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Q4: Do I have to par-bake the crust?

A4: It’s optional but helps prevent a soggy bottom. For store-bought crusts, it’s often already prepped and you can skip this step if time is short.

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Q5: What can I garnish this pie with?

A5: Try whipped cream, powdered sugar, crushed gingersnaps, candied pecans, or sugared cranberries for holiday flair.

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Q6: Can I use less sugar?

A6: Yes. Try reducing to ¾ cup if you prefer a less sweet pie — the vanilla and cinnamon still shine through.

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Q7: Can I serve it warm?

A7: Let it cool at least an hour before slicing. It’s best served chilled or at room temperature to allow the custard to fully set and slice cleanly.

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