Christmas Eve Custard Pie (Print Version)
Velvety custard in a flaky crust, flavored with cinnamon and vanilla—chilled before slicing for a festive finish.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust
→ 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 Make It:
01 - Preheat oven to 350°F. Place unbaked pie crust in a 9-inch pie pan, crimping or trimming the edges as preferred.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming but not boiling, then remove from heat.
03 - Whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt in a mixing bowl until the mixture is smooth.
04 - Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper and evenly combine.
05 - Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps and achieve a silky texture.
06 - Pour the strained custard filling into the prepared pie crust.
07 - Bake in preheated oven for 45 to 50 minutes, or until the center is set but retains a slight wobble. Shield crust edges with foil if browning too quickly.
08 - Remove from oven and cool the pie on a wire rack. The custard will continue to set as it cools.
09 - Dust the surface with ground cinnamon and, if desired, lightly sprinkle with powdered sugar. Refrigerate for at least 2 hours before slicing and serving.
# Handy Tips:
01 -
- The silky custard filling tastes like a creamy secret—trust me, it disappears faster than any other dessert on the table.
- Even on the busiest holiday, it comes together with just a few simple tricks that make you look like a baking hero.
02 -
- Once, I rushed the chilling step and ended up with a custard puddle—waiting the full two hours really matters.
- Straining the filling felt fussy the first time, but I’ve learned it’s what keeps the custard perfectly creamy every time.
03 -
- Blind-bake your crust if you like a super crisp base.
- A mesh sieve is your friend—never skip straining for dreamily smooth custard.