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.