Christmas Eve Custard Pie (Printable)
Velvety custard flavored with cinnamon and vanilla, baked in a golden crust and chilled before serving.
# What You'll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
→ Custard Filling
02 - 1 cup whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 3/4 cup granulated sugar
06 - 2 tablespoons cornstarch
07 - 1 1/2 teaspoons vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon fine sea salt
→ Topping
10 - 1/4 teaspoon ground cinnamon
11 - Powdered sugar, for dusting (optional)
# Directions:
01 - Preheat oven to 350°F. Arrange the unbaked pie crust in a 9-inch pie pan, crimping or trimming edges as desired.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm gently over medium heat until steaming, but do not let it boil. Remove from heat.
03 - In a mixing bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and fine sea salt until fully combined and smooth.
04 - Gradually pour warm milk mixture into the egg mixture, whisking continuously to prevent curdling and ensure a uniform custard.
05 - Strain the custard mixture through a fine-mesh sieve into a clean bowl for a silky texture.
06 - Pour the strained custard filling into the prepared pie crust.
07 - Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly. If the pie crust edges brown too quickly, cover them with foil.
08 - Remove the pie from the oven and place on a wire rack. Allow to cool; the custard will set further during cooling.
09 - Sprinkle ground cinnamon on top and, if desired, dust with powdered sugar just before serving. Refrigerate for at least 2 hours prior to slicing for optimal texture.
# Expert Hints:
01 -
- The filling sets up dreamy-soft but never runny, so every slice feels like a reward for being patient.
- A gentle balance of cinnamon and vanilla sings with each bite, making the pie taste extra special without overpowering.
02 -
- Skipping the sieve once left me with a lumpy pie, so now I never miss this step no matter how rushed I am.
- Testing for doneness with a gentle jiggle (not a toothpick) saves the custard from going rubbery.
03 -
- Warm the milk gently and add it slowly to the eggs to avoid curdling.
- Dusting cinnamon through a small sieve gives a perfectly even finish.