Description
A silky, spice-infused holiday dessert that combines the comforting warmth of cinnamon with the richness of vanilla custard, all nestled in a flaky pie crust. This make-ahead custard pie is perfect for Christmas Eve celebrations, offering impressive results without overwhelming effort.
Ingredients
Scale
- 1 unbaked 9″ deep-dish pie crust (homemade or store-bought)
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 3 large eggs + 1 large egg yolk, room temperature
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon, plus extra for sprinkling
- ¼ teaspoon freshly grated nutmeg (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Place your pie crust in a 9″ deep-dish pie pan, crimp the edges, and set it on a rimmed baking sheet.
- In a medium saucepan over medium heat, whisk together the milk, heavy cream, and half the sugar (¼ cup). Heat until bubbles form around the edges, but don’t let it boil.
- Meanwhile, in a large bowl, whisk your eggs, yolk, cornstarch, remaining ¼ cup sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and pale.
- Very slowly, pour about one cup of the hot milk mixture into the egg mixture, whisking constantly. Then, drizzle the tempered egg mix back into the saucepan with the rest of the milk, whisking continuously.
- Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon—about 4–5 minutes.
- Remove the pan from heat and pour the creamy custard into your prepared pie crust. Smooth the top and sprinkle lightly with extra cinnamon.
- Bake for 30–35 minutes. Look for a gentle jiggle in the center with set edges and a lightly golden crust.
- Let cool on a wire rack for an hour, then refrigerate for at least 4 hours, or overnight.
- Cut into wedges and serve with whipped cream and a dusting of cinnamon.
Notes
- For best results, make this pie 1-2 days before serving to allow the custard to set completely and flavors to develop.
- Store loosely covered with plastic wrap in the refrigerator for up to 3 days.
- To prevent a soggy bottom crust, brush the unbaked crust with a thin layer of egg white and let it dry for 5 minutes before adding filling.
- The pie should still have a slight jiggle in the center when removed from the oven.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: Approximately 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Christmas dessert, custard pie, cinnamon vanilla pie, holiday pie, make-ahead dessert, Christmas Eve dessert