Christmas Eve Custard Pie (Print Version)
Velvety custard pie scented with cinnamon and vanilla, baked until gently set and chilled for a tender, festive slice.
# What You'll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ 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)
# Directions:
01 - Set the oven to 350°F. Place the unbaked pie crust in a 9-inch pie pan, shaping the edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm gently over medium heat until steaming, careful not to boil. Remove from heat.
03 - Whisk eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and sea salt in a mixing bowl until smooth.
04 - Gradually pour the warm milk mixture into the egg mixture, whisking constantly to combine evenly.
05 - Pour the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
06 - Pour the strained custard into the prepared pie crust.
07 - Bake for 45 to 50 minutes, or until the center is set yet slightly wobbly. If crust edges brown too rapidly, shield with foil.
08 - Transfer pie to a wire rack and allow it to cool. The custard will continue to firm as it cools.
09 - Dust the top with ground cinnamon and, if desired, sprinkle with powdered sugar prior to serving.
10 - Chill in the refrigerator for at least 2 hours before slicing for clean portions.
# Expert Tips:
01 -
- The smooth custard bakes up just sturdy enough to slice, but always melts on the tongue—like a little secret between you and your fork.
- I promise you, the hint of cinnamon and vanilla brings a warmth to winter gatherings that always has people reaching for seconds.
02 -
- If you rush the warming of the milk or let it boil, the custard can lose its gentle texture and turn grainy.
- Straining the filling before baking took away every lump—my custard was silky for the first time when I started this extra step.
03 -
- Always strain your custard before baking, no matter how smooth it looks—your future self will thank you.
- If you run cold milk under warm water, you can bring it to room temperature faster for a silkier mix.