Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
A silky, spiced custard nestled in a buttery crust—this pie is pure holiday comfort
Introduction: A Slice of Christmas Eve Tradition
There’s something magical about Christmas Eve. The quiet anticipation, the twinkling lights, the scent of cinnamon and vanilla drifting through the house. For many families, it’s a night of tradition—of recipes passed down, stories retold, and desserts that feel like home.
This Cinnamon-Vanilla Creamy Custard Pie is one of those desserts. It’s simple, elegant, and deeply comforting. With a buttery homemade crust and a silky custard filling infused with warm cinnamon and fragrant vanilla, it’s the kind of pie that invites you to slow down and savor the season.
Whether you serve it after a festive dinner or enjoy a slice by the fire with a mug of cocoa, this pie is a beautiful way to end Christmas Eve—and begin Christmas Day.
Ingredients Breakdown
Let’s take a closer look at what makes this pie so special:
For the Crust:
- All-purpose flour (1¼ cups)
The foundation of a tender, flaky crust. - Cold unsalted butter (½ cup, cubed)
Creates layers and richness—cold butter is key. - Ice water (2–3 tbsp)
Helps bring the dough together without making it tough.
Optional: Add a pinch of sugar for a slightly sweet crust.
For the Custard Filling:
- Large eggs (3)
Provide structure and richness. - Granulated sugar (¾ cup)
Sweetens the custard without overpowering the spices. - Vanilla extract (1 tsp)
Adds warmth and depth. - Ground cinnamon (½ tsp)
The signature holiday spice—fragrant and cozy. - Whole milk (2½ cups, warmed)
Creates a silky texture—warming helps blend smoothly. - Salt (¼ tsp)
Balances the sweetness and enhances flavor.
Optional: Add a pinch of nutmeg for extra holiday flair.
For the Topping (Optional):
- Whipped cream
Adds lightness and contrast. - Ground cinnamon (for dusting)
A festive finish that echoes the filling.
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- Whisk
- Saucepan (for warming milk)
- Oven
Tip: Use a pie shield or foil to prevent crust edges from overbrowning.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C).
Grease a 9-inch pie dish or line with parchment paper.
In a mixing bowl:
- Combine 1¼ cups flour and ½ cup cold butter.
Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add 2–3 tbsp ice water, mixing just until the dough comes together.
Form into a disk, wrap in plastic, and chill for 15–20 minutes.
Tip: Don’t overwork the dough—this keeps the crust tender.
Step 2: Roll and Pre-Bake
On a lightly floured surface:
- Roll out chilled dough to fit your pie dish.
Press into the dish, trim excess, and crimp edges.
Prick the bottom with a fork to prevent bubbling.
Bake for 10 minutes to set the crust.
Optional: Use pie weights or dried beans to keep the crust flat.
Step 3: Make the Custard Filling
In a large bowl:
- Whisk together 3 eggs, ¾ cup sugar, 1 tsp vanilla, ½ tsp cinnamon, and ¼ tsp salt.
Slowly add 2½ cups warmed milk, whisking continuously to avoid curdling.
Tip: Warm milk helps blend smoothly and prevents lumps.
Step 4: Bake the Pie
Pour custard mixture into the pre-baked crust.
Bake for 40–50 minutes, or until:
- Center is set
- A knife inserted comes out clean
- Top is lightly golden
Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Optional: Cover loosely with foil to prevent skin from forming.
Step 5: Serve
Slice chilled pie and top with:
- A dollop of whipped cream
- A dusting of cinnamon
Serve cold or gently warmed.
Yields:
- 8 slices
Presentation Tip: Garnish with cinnamon sticks or sugared cranberries for a festive touch.
Serving Suggestions
Perfect for:
- Christmas Eve dessert
- Holiday brunch
- Winter potlucks
- Cozy nights in
Pair with:
- Hot cocoa
- Spiced chai
- Mulled wine
- Eggnog
Tip: Serve with a scoop of vanilla ice cream for extra indulgence.
Variations to Try
Want to make it your own? Try these delicious twists:
Citrus Custard
Add orange zest and swap cinnamon for cardamom.
Coconut Custard
Use coconut milk and top with toasted coconut flakes.
Chocolate Swirl
Add melted chocolate to half the custard and swirl before baking.
Dairy-Free Version
Use almond or oat milk and plant-based butter.
Mini Custard Tarts
Bake in muffin tins for individual servings.
Storage and Make-Ahead Tips
- Make-Ahead: Bake up to 2 days in advance.
- Refrigerate: Store covered for up to 4 days.
- Freeze: Freeze slices for up to 1 month. Thaw overnight in fridge.
Tip: Add whipped cream just before serving for best texture.
Nutrition Notes (Per Slice, ~1 of 8)
- Calories: ~310
- Protein: ~7g
- Carbohydrates: ~28g
- Fat: ~18g
- Sugar: ~18g
- Sodium: ~180mg
- Fiber: ~1g
This pie is:
- Silky and spiced
- Easy to make
- Perfectly portioned
- Great for sharing
Final Thoughts
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is more than just dessert—it’s a celebration of warmth, tradition, and the quiet joy of the season. Whether you’re baking it for loved ones or savoring a slice solo, it’s guaranteed to bring comfort and cheer.