Christmas Eve Cinnamon-Vanilla Custard Pie
So, About This Christmas Eve Cinnamon-Vanilla Custard Pie…
Alright, picture it: twinkly lights, scents of pine (and maybe a hint of burnt toast, but that’s another story), me, up to my elbows in eggs and sugar the night before Christmas, determined to make the house smell like the holidays. This is the pie that does it. Seriously, my nephew once tried to talk me into making it in July! It’s got that cinnamon-vanilla vibe that just sorta settles everyone down after the chaos of wrapping presents and wrangling cats off the tree. It’s also the only custard pie I haven’t managed to mess up entirely (not counting the time I cracked the crust and tried to glue it back with custard…don’t recommend).
Why You’ll Love This More Than Aunt Mildred’s Fruitcake
I make this when I want the house to really smell like Christmas—like hugs and warm slippers. My family expects it, to the point where last year someone whipped out a store-bought version for Thanksgiving and, well, let’s just say it was not the same (plus, it made for pretty good stories). There’s just something about the combo of creamy custard, vanilla that actually tastes like vanilla, and a smidge too much cinnamon. And yes, I’ve had every pie crust fail you can imagine, but this filling covers a multitude of baking sins. My dad even eats the leftovers cold; no judgment here.
What You’ll Need (Pie Panic Not Required)
- 1 (9-inch) pie crust, homemade or store-bought—honestly, I use the ready-made kind more than I’d like to admit. My grandma swore by the Good Crust from the market, but any kind does the job in a snap.
- 3 large eggs—I’ve forgotten to bring them to room temp and nothing caught fire, so don’t stress
- 3/4 cup sugar—I’ve tried half brown, half white; actually pretty good
- 2 cups whole milk (or 1 cup cream + 1 cup skim milk if I’m running low on the good stuff)
- 2 teaspoons vanilla extract (occasionally I splash in a bit extra; who’s judging?)
- 1 teaspoon ground cinnamon—sometimes I use the fancy Vietnamese one, sometimes not
- 1/4 teaspoon salt
- Pinch of nutmeg—optional, but my cousin claims it “makes it”
- Butter, for the crust edges—optional, but tasty
Alright, Here’s What You Actually Do
- Preheat your oven to 375°F (or 190°C if that’s your thing). Throw the pie crust into a 9-inch pie plate and crimp the edges. Sometimes mine look like a map of Scotland, but whatever.
- Whisk the eggs in a bowl until they’re basically smooth (some streaks? Fine!). I usually try to do this with a fork, which takes forever—use a whisk if you’ve got it.
- Add sugar, vanilla, salt, cinnamon, and that optional nutmeg. Stir until it’s all mixed up; this is when I start to get excited because it smells like Christmas already.
- Pour in the milk, sloooowly, while stirring. It looks weird at first (sorta pale and bubbly), but keep going. Don’t worry if it’s not perfectly smooth—it all settles down in the oven.
- Pour filling into the pie crust. Sometimes I spill a bit; consider it pre-cleaning your counter. If you like a buttery edge, brush the crust with a little melted butter right now.
- Bake for 40–50 minutes. But, after about the 35-minute mark, start checking. You want the middle to jiggle ever-so-slightly, not slosh. The top might develop a patchy, golden skin—totally normal. Oh, and it always puffs up oddly, then settles; that’s just pie being pie.
- Cool completely. I am terrible at waiting, but if you cut it too soon, it’ll run (ask me how I know). Actually, sometimes I park the pie on a cold windowsill just like those old cartoons. It works.
Honestly Useful Notes (Stuff I Figured Out the Hard Way)
- If you use skim milk only, it’ll set, but the texture’s a bit off. Not terrible. Just… not right?
- The filling looks way too thin before baking; every time I think, “Is this really gonna work?” and so far it always has
- Warm pie smells best, but I think it tastes better the next day after a night in the fridge. But honestly, in my house it’s always half gone before it cools.
Things I’ve Tried—and Sometimes Regretted (Variations)
- Swapped cinnamon for cardamom once—nice twist, but my uncle kept calling it “weird apple pie aloud”
- Used half brown sugar for a deeper flavor; absolutely worth trying at least once
- Accidentally made it with evaporated milk instead of cream—came out fine, but the flavor was almost caramel-y. Not bad, but not the classic either.
- Added orange zest on a whim. Can’t say I’d do it again, but hey, experiment away!
Equipment (No Fuss If You’re Short a Tool)
- 9-inch pie plate (but, honestly, I’ve used a cake tin in a pinch)
- Mixing bowl
- Whisk or fork (don’t fuss—either gets there eventually)
- Measuring cups and spoons—or do what my neighbor does and “eyeball” it
And if you’re lacking a pastry brush for butter, use a bit of paper towel or, heck, your (clean!) fingers. No big deal.
Storing and, Let’s Be Real, Snacking
It’ll keep covered in the fridge for up to 3 days, technically. But in my house, it never lasts more than a day—maybe two if the kids don’t spot it. If you want it warm again, zap a slice in the microwave for about 10 seconds (careful, it can go nuclear real fast).
How We Serve It (And a Side of Tradition)
Christmas Eve, we serve this as is—no cream, no ice cream—maybe just a dusting of extra cinnamon on top if we’re fancy or, you know, ran out of whipped cream. I’ve even caught people having a slice for breakfast (not naming names). My sister likes it with black coffee; I go for a proper mug of hot chocolate. Go wild.
Pro Tips (Mostly Learned the Hard Way)
- I once tried rushing the cooling step—bad idea. The filling ran right out everywhere. Patience, grasshopper.
- Don’t skip the salt; it makes the whole thing taste, well, richer? Maybe it’s just in my head, but I notice if it’s missing.
- If you must check doneness, give the pie a gentle shake. Don’t poke it like I did when I was 12.
Straight Answers (FAQ the Family Actually Asks)
- Can I make this ahead?
- Yes, and actually, I find it works better if you do. It’s firmer and the flavors get all cozy.
- What if my pie cracks?
- Eh, so what! Cover with a sprinkle of cinnamon or, if you really care, a dollop of whipped cream. No one complains.
- Is it gluten-free?
- With a gluten-free crust, for sure. The filling itself has no flour, so go wild with whatever base you like (King Arthur’s mix is fine, honestly—even if my grandmother would gasp).
- Can I freeze leftovers?
- It’s technically possible, but the texture gets a bit… funky. So I don’t. If you want an actual dessert built for freezing, something like crème brûlée is sturdier.
- Do I need to blind bake the crust?
- Depends. Store-bought? Usually not. But if your crust is on the thick side, 10 mins pre-baking helps. (Unless you forget, like I always do.)
Right, before I forget: my cat tried to nap on the cooling pie once. So maybe put it somewhere out of reach unless you want a paw print topping. Happy Christmas Eve baking!
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 cup granulated sugar
- 4 large eggs
- 2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
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2In a medium mixing bowl, whisk together the sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
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3Gradually whisk in the milk until the custard mixture is smooth and fully incorporated.
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4Pour the custard filling into the prepared pie crust. Gently tap the dish to release any air bubbles.
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5Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center. If the crust browns too quickly, cover the edges with foil.
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6Remove from oven and allow to cool completely before serving. Optionally, dust with additional cinnamon before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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