Cinnamon Vanilla Custard Pie — a cozy Christmas Eve classic
The Cinnamon Vanilla Custard Pie slides easily into holiday playlists — warm spice, velvety custard, and a golden crust that says “celebrate.” Ready for a dessert that’s elegant, easy-ish, and totally crowd-pleasing?
Why you’ll love this pie
This is one of those Custard Pies that looks fancy but plays nice with home bakers. It’s creamy without being cloying, gently spiced (hello, cinnamon), and scented with real vanilla. Perfect for the table when you want a standout dessert without a million moving parts. Think: one pie, big smiles. Want to win holiday dinner? Make this.
A quick backstory
My take on this came from family custard recipes and a little holiday nostalgia. I wanted something lighter than pumpkin but still full of festive vibes — thus the cinnamon + vanilla combo. It ended up as a staple for Yule Desserts at holiday gatherings. People always ask for the recipe. Coincidence? Nope.
Ingredient snapshot — what each thing does (keeps it short)
- Eggs: They set the custard and give it silkiness. Room temp eggs mix better.
- Whole milk + cream: Balance richness and silk — cream makes it luxe, milk keeps it light.
- Sugar: Sweetens without stealing the show.
- Ground cinnamon + vanilla: The holiday soul — cinnamon warms, vanilla soothes.
- Pie crust: Flaky butter crust works best; a sturdy base stops sogginess.
- Optional: nutmeg, orange zest — tiny additions that add depth.
How to make Cinnamon-Vanilla Custard Pie — step-by-step
- Blind-bake the crust. Roll a chilled 9-inch crust into your tin, line with parchment, fill with weights or dried beans, and bake at 375°F (190°C) for 10–15 minutes. Remove weights and bake 5–7 minutes more until pale-golden. This prevents a soggy bottom.
- Warm the dairy. In a saucepan, gently heat milk and cream with cinnamon and vanilla until steamy — do not boil. If you want extra spice aroma, steep a cinnamon stick then remove.
- Whisk eggs and sugar. In a bowl, whisk eggs and sugar until pale. Temper the eggs by slowly drizzling warm milk into them while whisking steadily.
- Strain and fill. Strain the custard for extra-silky results, then pour into the pre-baked shell.
- Bake low and slow. Reduce oven to 325°F (160°C). Bake 35–45 minutes until the edges are set and the center wobbles slightly. Don’t overbake.
- Cool & chill. Cool on a rack to room temp, then chill at least 2 hours (overnight preferred) so the custard firms for clean slices.
Pro tips for flawless results
- Temper the eggs (slowly add warm milk) to avoid scrambled curds.
- Pull the pie early — remove it when the center still jiggles; it finishes as it cools.
- Use real vanilla (extract or bean) — it makes a noticeable difference.
- Blind-bake the crust to keep it crisp under the custard.
- Want an ultra-creamy pie? Bake the pie in a water bath to maintain gentle even heat.
Fun variations (playful but simple)
- Swap the pastry for a graham-cracker crust for a sweeter, crunchier base.
- Add a pinch of nutmeg or cardamom for warm, layered spice.
- Stir in a tablespoon of bourbon for grown-up warmth.
- Make individual tarts in ramekins for party-ready mini custard pies.
How to serve it (presentation ideas)
- Dust with powdered sugar or a light cinnamon sprinkle.
- Top with lightly sweetened whipped cream and a sugared cranberry or rosemary sprig.
- Pair with mulled wine, a citrusy Riesling, or a mug of spiced hot cocoa.
- For holiday flair, add orange zest on top — pretty and aromatic.
Storage, make-ahead & reheating
- Make ahead: Bake the day before and chill—this pie actually improves after resting.
- Refrigerate: Keep covered in the fridge for up to 3 days.
- Freeze: Not ideal (custard texture can shift), but you can freeze slices tightly wrapped up to 1 month; thaw overnight in the fridge.
- To reheat: Warm a slice gently in a low oven (275°F / 135°C) for a few minutes if you prefer it slightly warm.
FAQs — quick answers
Can I use only milk (no cream)?
You can, but expect a less luscious texture. Cream = silk.
Will the pie crack?
Baking gently and stopping while the center still wobbles minimizes cracks. Water baths help too.
Serve warm or cold?
Cold or slightly chilled gives the best texture. Warm? Fine — just reheat gently.
Is this a good Holiday Pie for guests with kids?
Yes—gentle spice and creamy sweetness make it a family hit.
Why this pie deserves a spot on your holiday table
This pie ranks among the Best Pies For Christmas because it brings classic holiday flavor without being heavy. It’s a standout among Holiday Pie Recipes and a refined choice for Christmas Dessert Pie lists. Simple technique, big reward — that’s the secret.
Final thoughts — short & friendly
Ready for a showstopper that doesn’t stress you out? This Cinnamon Vanilla Custard Pie hits all the right notes: comforting, elegant, and nostalgically festive. Whether you call it a must on the Christmas Pies lineup or simply your new favorite Holiday Pie, it promises creamy slices and cozy memories. Now — who’s grabbing the first slice? (No judgment if you start with two. 😉)
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Irresistible Cinnamon Vanilla Custard Pie — One of the Best Pies For Christmas
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
Description
Give your holiday spread a velvety finish with this cinnamon-vanilla custard pie. A tender, flaky shell holds a luxuriously smooth custard scented with warm cinnamon and pure vanilla — comforting, elegant, and totally festive.
Ingredients
Crust
- 1 prepared pie crust (homemade or store-bought, fitted to a 9-inch pan)
Custard
- 4 large eggs
- ¾ cup granulated sugar
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ teaspoons ground cinnamon (or 1 cinnamon stick to steep)
- 2 teaspoons pure vanilla extract (or the scraped seeds from 1 vanilla bean)
- Pinch of salt
- Optional flavor boosters: ¼ teaspoon ground nutmeg and 1 teaspoon orange zest
Instructions
- Heat the oven to 375°F (190°C). Fit the pastry into a 9-inch pie plate, trimming and crimping the edges as you like. Line the dough with parchment and fill with baking weights or dried beans.
- Blind-bake the shell for about 15 minutes. Remove the weights and parchment, then bake an additional 4–6 minutes until the crust takes on a pale golden hue. Allow the shell to cool slightly while you prepare the filling.
- In a small saucepan, combine the milk, cream, cinnamon (or cinnamon stick), and vanilla (or vanilla bean pod and seeds). Warm the mixture over medium heat until it’s just steaming — do not bring it to a boil. If you used whole spices, let them steep for 8–10 minutes for more aroma, then discard the stick or pod.
- In a bowl, whisk together the eggs, sugar, and salt until the mixture is smooth and slightly thickened. If using nutmeg or orange zest, add them here.
- Temper the eggs by streaming about a half cup of the hot milk mixture into the egg bowl while whisking constantly. Once tempered, slowly whisk the remaining warm milk into the eggs until fully incorporated. For the silkiest texture, pour the custard through a fine sieve into a clean pitcher or bowl.
- Reduce the oven temperature to 325°F (160°C). Pour the strained custard into the pre-baked crust.
- Bake the pie for 35–40 minutes. The edges should be set and the center will still have a gentle wobble — it will firm up as it cools. If the crust browns too quickly, cover the rim with foil.
- Transfer the pie to a wire rack and let it cool to room temperature. Then chill in the refrigerator for at least 2 hours before cutting to ensure neat slices.
Notes
- Serving suggestion: Finish each slice with a light dusting of cinnamon, a spoonful of softly whipped cream, or a sprig of sugared rosemary for holiday flair.
- Storage: Keep the pie refrigerated, covered, for up to 3 days. Rewarm individual portions briefly if you prefer them slightly warm.
