Cinnamon Vanilla Creamy Custard Pie is the kind of dessert that smells like holiday hugs and tastes like nostalgia — warm cinnamon, pure vanilla, and a silky custard folded into a golden crust.
Welcome! If you’ve been hunting for a show-stopping holiday dessert that’s comforting, elegant, and not intimidating to make, you’re in the right place. This Christmas Eve Cinnamon Vanilla Creamy Custard Pie blends classic custard technique with cozy seasonal spices.
It’s rich without being cloying, festive without being fussy, and — best of all — it’s the sort of dessert that starts conversations the minute you carry it to the table.
What makes this Cinnamon Vanilla Creamy Custard Pie so irresistible?
Short answer: texture + aroma + simplicity.
- The custard is silky and smooth, thanks to the right egg-to-cream ratio.
- Cinnamon gives the filling a warm, nostalgic hug every time you take a bite.
- The buttery crust creates a crisp, flaky contrast that keeps each slice from being one-note.
- It’s a Homemade Custard Pie that reads fancy but plays nice with busy schedules — make it ahead, chill, and serve when guests arrive.
Rhetorical moment: who doesn’t love a Cinnamon Vanilla Creamy Custard Pie that says “I tried” without demanding your entire afternoon?
Ingredients (short descriptions so you know why each one matters)
Below is the friendly, no-nonsense ingredient map. I’ll assume a 9-inch pie.
For the crust
- All-purpose flour — gives structure.
- Cold unsalted butter — flakes, flavor, and that irresistible mouthfeel.
- Ice water — binds without melting the butter.
- Pinch of salt — balances the sweetness and highlights butter.
Tip: You can use a store-bought crust if you’re short on time — still delicious.
For the custard
- Large eggs — the backbone of the custard; they set the filling.
- Granulated sugar — sweetens and helps with browning.
- Pure vanilla extract — the perfume. Use real vanilla.
- Ground cinnamon — the holiday star. Add more or less depending on how cozy you want it.
- Heavy cream (or a mix of cream + whole milk) — for richness and velvet texture.
- Pinch of salt — amplifies all the flavors.
Pro tip: For a lighter finish, substitute half the cream with whole milk. For full-on indulgence, use full cream.
Simple method — the heart of the recipe (clean, dependable steps)
Here’s a streamlined version so you can follow without panic.
- Make the crust
- Combine flour + salt. Cut in cold butter until you have pea-sized bits. Add ice water tablespoon by tablespoon until it holds when squeezed. Form a disc, chill 30+ minutes.
- Roll out to fit a 9-inch pie pan, trim and crimp edges. Chill again 10–15 minutes to prevent shrinkage.
- Blind-bake the crust (this prevents sogginess)
- Preheat oven to 375°F. Line crust with foil and pie weights (or dried beans). Bake 20–25 minutes, remove weights, bake another 8–10 minutes until lightly golden. Let cool slightly.
- Whisk the custard
- In a bowl, whisk eggs + sugar until smooth. Add vanilla and cinnamon. Warm the cream just to scalding, then slowly temper it into the eggs (slowly pour while whisking). This prevents curdling.
- Strain the mixture into the pre-baked crust to remove any lumps.
- Bake gently
- Bake at 325–350°F until the edges are set and the center still jiggles slightly — about 40–50 minutes. The custard continues to set as it cools. Avoid overbaking; that dries it out.
- Cool and chill
- Let the pie cool to room temp, then refrigerate at least 2 hours (overnight is ideal). Slice cleanly with a warm knife for perfect pieces.
Bold cooking tip: Don’t rush the cooling — custard needs time to finish setting and develop flavor.
The story behind the recipe
This Cinnamon Vanilla Creamy Custard Pie feels like family lore: warm kitchens, holiday playlists, and the aroma of cinnamon drifting through the house. It’s a riff on classic custard tarts that nods to seasonal spices.
I started making this because I wanted something less sweet than sugar-loaded pies and more elegant than a run-of-the-mill pumpkin. The result? A Cinnamon Cream Pie that’s both nostalgic and fresh — great for folks who love Different Pie Recipes with personality.
Pro tips for best Homemade Custard Pie results (short and powerful)
- Use room-temperature eggs to avoid shocking the custard and to help the mixture emulsify.
- Temper the eggs — this keeps them from scrambling when you add the hot cream.
- Strain the custard before pouring — it makes the texture silkier.
- Watch the bake time — custard’s done when it jiggles like gelatin in the center, not when it’s rock-hard.
- Cover the crust edge if it browns too fast — a pie shield or foil works wonders.
- Make it a day ahead — flavors meld and slicing improves after chilling.
Pro tip (bold): Use good vanilla — it’s a small swap that pays big flavor dividends.
Variations to try (playful ideas)
- Cinnamon-Vanilla Custard Pie with bourbon: add a tablespoon for warmth and depth.
- Vanilla Custard Pie with nutmeg and orange zest — add a citrus brightness.
- Fruit Layer: sauté thin apple slices with a bit of butter and sugar and lay them in the crust before pouring the custard for an apple-custard hybrid.
- Nut crust: swap a portion of flour for finely ground almonds or pecans for nuttiness and texture.
- No-crust version: skip the crust for a Vanilla Custard Pie-style custard bake — lighter and gluten-free friendly.
Want a twist for the brunch crowd? Serve mini tartlets with the same filling.
Best ways to serve (and pairings)
- Chilled with a dollop of lightly sweetened whipped cream — classic.
- Warm with a scoop of vanilla ice cream — decadent and cozy.
- Drizzle of caramel and toasted pecans for texture contrast.
- Pair with drinks: spiced tea, strong coffee, or a glass of tawny port are excellent companions.
Serving tip: For perfect slices, chill the pie thoroughly and run a hot knife blade between cuts. Wipe the blade after each slice.
Storage & leftovers
- Refrigerate any leftovers covered in plastic wrap or in an airtight container for up to 3–4 days.
- Freeze? You can freeze slices wrapped tightly, but custard can change texture after thawing — best eaten within a month.
- Reheat gently in a low oven (300°F) for 8–10 minutes if you prefer it warm.
Quick tip: Leftover slices make great breakfast treats with coffee — not kidding.
FAQs (quick answers)
Can I use milk instead of cream?
Yes — a mix of half cream, half whole milk keeps richness but lightens it slightly.
How can I make this gluten-free?
Use a store-bought gluten-free pie crust or make a nut-based crust (almonds/pistachios + butter). The custard itself is naturally gluten-free.
My custard cracked/curdled — what happened?
Likely overheated. Keep oven temps moderate and avoid pouring boiling cream into eggs — temper slowly.
Can I make mini pies?
Absolutely. Reduce baking time (about 20–30 mins) and watch for the same slight jiggle in the center.
Does this qualify as a “Cinnamon Cream Pie”?
Yes — it’s essentially a holiday-forward, cream-rich variation of a Cinnamon Cream Pie.
Final thoughts — why this pie belongs at your holiday table
This is not just a Different Pie Recipes; it’s a memory-maker. A slice of Cinnamon Vanilla Creamy Custard Pie delivers texture, warmth, and that cozy aroma we chase during the holidays.
It fits the bill whether you want a nostalgic Winter Pie Recipe or a fresh, elegant addition to your dessert lineup. Try it once, and you’ll see why folks come back to custard — it’s timeless, forgiving, and versatile.
If you like experimenting, treat this as a template for Different Pie Recipes — swap spices, add fruit, or reinvent the crust. Make it your signature. Make it ahead. Serve it with love.
Happy baking — and may your Cinnamon Vanilla Creamy Custard Pie be silky, your crust flaky, and your holiday table full of joy.
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Cinnamon Vanilla Creamy Custard Pie — Cozy Cinnamon Cream Pie For Winter
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Category: Dessert
Description
If Christmas had a scent, it would smell like this pie baking in your oven — buttery crust, sweet vanilla, and the comforting warmth of cinnamon filling your kitchen. This Cinnamon-Vanilla Creamy Custard Pie is a holiday masterpiece that’s as stunning as it is simple. A flaky golden crust cradles a silky, spiced custard that’s rich, velvety, and perfectly balanced. Serve it on Christmas Eve to make your dessert table feel extra magical — especially with a swirl of whipped cream or a light dusting of cinnamon snow on top.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2–3 tablespoons ice water
- A pinch of salt
- Optional: 1 tablespoon sugar for a touch of sweetness
For the Custard Filling
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/4 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- A small pinch of salt
Instructions
Mix the dry stuff: Combine flour, salt, and sugar (if you’re going sweet) in a large bowl.
Cut in the butter: Add your chilled butter cubes and use your fingertips or a pastry cutter to work it into the flour until the texture looks like coarse breadcrumbs — you want a mix of crumbly and pea-sized bits.
Add the water: Drizzle in ice water a spoonful at a time, tossing gently until the dough just comes together (don’t overwork it!).
Chill out: Form the dough into a disc, wrap it snugly in plastic wrap, and refrigerate for at least 30 minutes.
Roll it out: Once firm, roll the dough out on a lightly floured surface and ease it into a 9-inch pie dish. Trim excess dough and crimp the edges for that classic wavy look.
Blind bake it: Heat your oven to 375°F (190°C). Line the crust with parchment, fill with pie weights (or dried beans/rice), and bake for 10–12 minutes. Remove the weights and bake another 5 minutes until lightly golden. Set aside to cool.
Pro tip: Cold butter equals flaky layers. Don’t skip that chill time!
Whisk the base: In a large bowl, whisk eggs and sugar together until smooth and pale.
Add flavor: Pour in vanilla extract and ground cinnamon, whisking until the spice is evenly speckled throughout.
Creamy magic: Slowly whisk in the heavy cream, followed by a pinch of salt to balance all that sweetness. The mixture should be silky and uniform — like liquid gold.
Pour it in: Gently pour the custard mixture into your pre-baked crust. Don’t overfill — leave about a quarter-inch at the top.
Bake it right: Lower oven temp to 350°F (175°C). Bake for 45–50 minutes, or until the edges are set but the center still gives a soft little jiggle when nudged.
Cool completely: Remove from oven and let it cool on a wire rack for at least 2 hours. The custard will continue to firm up as it rests.
Baker’s tip: Don’t panic if it wobbles a little — that’s a sign of a creamy, custardy center (aka perfection).
Top with a generous dollop of whipped cream or a sprinkle of cinnamon just before serving. For a truly festive moment, add a few curls of white chocolate or candied nuts.
Serve this beauty with a mug of hot cocoa or strong coffee, and bask in your guests’ “OMG this is amazing” faces.
Notes
💡 Recipe Notes & Helpful Tips
1. Chill the dough well. Cold dough = fewer tears and flakier layers.
2. Blind baking is non-negotiable. It keeps the crust crisp and prevents a soggy bottom (Mary Berry would be proud).
3. No pie weights? No problem! Uncooked rice or dried beans work just as well.
4. Custard test: When the center wobbles slightly but doesn’t slosh, it’s done. It’ll set as it cools.
5. Storage: Keep leftovers in the fridge for up to 3 days. It’s just as good chilled the next morning — breakfast pie, anyone?
🎄 Why This Pie Deserves a Spot on Your Holiday Table
This isn’t just dessert — it’s holiday nostalgia baked into a crust. The Cinnamon-Vanilla Creamy Custard Pie is the kind of recipe that makes the room go quiet after the first bite. It’s creamy without being heavy, aromatic without being overpowering, and festive without requiring you to panic-bake all night.
Whether you’re adding it to your lineup of Christmas Eve desserts, or looking to impress with something new yet timeless, this pie strikes that sweet spot between comfort food and holiday elegance.
