Christmas Eve Custard Pie (Printable)
Velvety cinnamon-vanilla custard in a flaky 9-inch crust, chilled and lightly dusted with powdered sugar.
# 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 Steps:
01 - Preheat oven to 350°F. Fit the unbaked pie crust into a 9-inch pie pan and shape the edges as preferred.
02 - Combine whole milk and heavy cream in a medium saucepan. 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 while whisking constantly until fully combined.
05 - Pass the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
06 - Pour the strained custard filling into the prepared pie crust.
07 - Bake for 45 to 50 minutes, or until the center is set but slightly wobbly. If the crust darkens too rapidly, loosely cover the edges with aluminum foil.
08 - Transfer the pie to a wire rack and cool completely; the filling will continue to set as it cools.
09 - Sprinkle the top with ground cinnamon and dust with powdered sugar if desired before serving.
10 - Refrigerate for at least 2 hours before slicing for best results.
# Expert Tips:
01 -
- This pie has a silky custard that slices clean but melts on your tongue the second you take a bite.
- You get to make your kitchen smell like a real bakery, thanks to the cinnamon and vanilla notes swirling together.
02 -
- If the custard bakes too long, the center can crack and turn grainy—set a timer and don’t wander off.
- Straining the mixture is a game-changer; I skipped this once and regretted every single lump.
03 -
- Bake the pie on a lower oven rack to avoid soggy bottoms.
- A light foil tent on the crust edges prevents burning while letting the custard cook through.