Dessert

Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic Recipe

ByHarper Ellington November 24, 2025November 24, 2025

Introduction

This Christmas Eve Cinnamon-Vanilla Custard Pie is a creamy and comforting holiday dessert that’s sure to impress. With warm spices and a silky custard, it’s a perfect way to end your festive meal on a sweet note.

A slice of pie is shown on a white plate with a textured rim, resting on a white marbled surface. The pie has three visible layers: a crumbly light brown crust at the bottom, a thick, creamy pale yellow filling in the middle, and a swirl of white whipped cream on top sprinkled with dark brown cinnamon powder. The whipped cream is tall and fluffy with a soft texture. Next to the pie slice is a whole cinnamon stick on the plate, and in the blurred background, a white cup of coffee and a glass of milk appear alongside holiday decorations including pinecones and red berries, adding a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust (homemade or store-bought)
4 large eggs
¾ cup granulated sugar
1½ cups whole milk
1 cup heavy cream
1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
Pinch of salt
Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair

Instructions

Step 1: Preheat oven to 375°F (190°C). Roll out the pie crust and place it into a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until lightly golden. Let it cool slightly.
Step 2: In a saucepan, heat the milk and cream with the cinnamon and vanilla until steaming, but do not boil. If using a cinnamon stick or vanilla bean, steep for 10 minutes, then remove.
Step 3: In a mixing bowl, whisk the eggs, sugar, and a pinch of salt until smooth and pale.
Step 4: Slowly pour the hot milk mixture into the eggs while whisking constantly to temper them. For extra smoothness, strain the custard through a fine-mesh sieve.
Step 5: Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set but the center still jiggles slightly.
Step 6: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tips & Variations

For a festive twist, add ¼ tsp ground nutmeg and 1 tsp orange zest to the custard mixture before baking.
Use a vanilla bean instead of extract for a more intense vanilla flavor.
Be sure to temper the eggs carefully to avoid curdling the custard.
Serve with a dollop of whipped cream or a sprinkle of cinnamon for extra holiday charm.

Storage

Store the custard pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave if desired, but the pie is delicious served cold. Make sure to keep it well-covered to prevent the crust from becoming soggy.

How to Serve

A thick slice of cinnamon-vanilla custard pie is placed on a white plate with a cinnamon stick beside it; the pie has three layers with a golden brown crumb crust at the bottom, a smooth pale yellow custard filling in the middle, and a fluffy white whipped cream top sprinkled with cinnamon dust, with a slightly rough crust edge visible; in the background, a white cup of coffee and a glass of milk sit on a white marbled surface decorated with green pine branches and warm lights. Below, the whole pie on a wooden board shows the same three layers, with a slice taken out revealing creamy custard inside, topped with cinnamon powder and surrounded by a crumbly crust; a cup of coffee and festive decorations are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, a store-bought crust works perfectly well and saves time. Just pre-bake it as directed to ensure it stays crisp beneath the custard.

How do I know when the custard pie is done baking?

The edges should be set and firm, while the center will still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.