Christmas Eve Custard Pie (Printer-Friendly)
Velvety custard in a flaky crust, flavored with cinnamon and vanilla—chilled before slicing for a festive finish.
# What You'll Need:
→ Pie Crust
01 - 1 unbaked pie crust, 9-inch diameter (store-bought or homemade)
→ Custard Filling
02 - 1 cup whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 3/4 cup granulated sugar
06 - 2 tablespoons cornstarch
07 - 1 1/2 teaspoons vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon fine sea salt
→ Topping
10 - 1/4 teaspoon ground cinnamon
11 - Powdered sugar, for dusting (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Arrange the unbaked pie crust in a 9-inch pie pan and shape the edges as preferred.
02 - In a medium saucepan, combine whole milk and heavy cream. Heat over medium until just steaming, ensuring it does not boil. Remove from heat.
03 - In a mixing bowl, vigorously whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt until fully incorporated and smooth.
04 - Gradually pour the warm milk-cream mixture into the egg mixture, whisking constantly to combine and prevent curdling.
05 - Pass the custard liquid through a fine-mesh sieve into a clean bowl to eliminate any lumps and ensure a smooth consistency.
06 - Pour the strained custard into the prepared pie crust, gently smoothing the surface if needed.
07 - Bake for 45-50 minutes until the center is set but still yields a slight wobble when moved. Shield crust edges with foil if they brown too rapidly.
08 - Transfer the baked pie to a wire rack and allow to cool completely. Custard will finish setting as it cools.
09 - Sprinkle the top with ground cinnamon. Optionally, dust lightly with powdered sugar before serving.
10 - Refrigerate pie for a minimum of 2 hours before slicing to achieve ideal texture.
# Expert Advice:
01 -
- Every bite is silky, scented, and just sweet enough—a real secret for making guests linger at the table.
- This is the sort of recipe that survives guest shifts and busy days while still tasting like pure holiday magic.
02 -
- Once, I rushed pouring the hot milk, and the eggs curdled—I learned going slow is non-negotiable.
- Sieving the custard once seemed fussy, but the difference in texture is dramatic—never skip this, even if you’re low on time.
03 -
- A pie shield or foil for the edges keeps the crust golden without burning—consider it a baker’s insurance.
- If you want a grown-up twist, swirl in a splash of bourbon for irresistible depth.