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Bite into this cozy Christmas Eve treat and you’ll get a soft lush center spiced with vanilla and cinnamon. It all sits inside a golden homemade crust. Nothing beats a slice by candlelight once December chills hit. It’s my favorite little luxury after a holiday meal—just feels so festive and warm every time.
I whipped this up for Christmas Eve as a kid, hoping to copy my grandma. Now my family begs for it every single year—guess it stuck!
Luscious Ingredients
- Ground cinnamon: Brings that holiday flavor. Freshly ground cinnamon from a solid shop is worth it.
- Cinnamon sugar or whipped cream for topping: Finish it off with a sweet flair on top.
- Pinch of salt: Brings it all together. Go with a tiny shake of sea salt for best results.
- Ground nutmeg (optional): Toss in for extra warmth if you’ve got fresh nutmeg on hand.
- Vanilla extract: Makes everything smell so good. True vanilla means a richer flavor.
- Light brown sugar: Gives a caramelly taste—grab the kind that’s nice and soft.
- Granulated sugar: Balances the sweetness. If you want extra smoothness, use superfine sugar.
- Large eggs: Help thicken and set the custard. Super fresh eggs give best texture.
- Heavy cream: Adds a thick, rich feel. It’s worth using the highest quality you can find.
- Whole milk: Makes the fill smooth and soft. Full-fat milk is key.
- Ice water: Keeps the crust snappy and not tough. Very cold water helps everything stay flakey.
- Unsalted butter: Brings a rich, layered bite. European-style butters are extra good if you spot one.
- Salt: Dials up all the flavors. Fine sea salt gives even seasoning.
- Allpurpose flour: Sets up a tender crust. Go for unbleached for the right feel.
Easy-to-Follow Steps
- Finish and Serve:
- Dust with cinnamon sugar or top with fluffy whipped cream just before the first slice. Looks amazing and feels special.
- Cool and Chill:
- Pull your pie off the oven rack and let it rest on the counter for a bit. This keeps cracks away. Pop it in the fridge at least two hours to let flavors blend and the custard firm up.
- Fill and Bake the Pie:
- Pour your custard inside the cooled shell. Set it in the oven, keeping it on the middle rack at 325°F. Check after 40 to 50 minutes—the sides should look set, and the center should jiggle just a touch. It’ll firm up more as it sits.
- Make the Custard:
- Heat milk and cream in a saucepan low and slow so it’s hot but not boiling. Whisk together eggs, both sugars, vanilla, cinnamon, nutmeg, and a pinch of salt in a separate bowl. Now slowly stream in your hot dairy while whisking the eggs—keeps it from cooking rough and leaves you with smooth custard.
- Prepare and Blind Bake the Crust:
- Bake at 375°F. Roll out cold dough on a floured counter, giving it a spin so it stays even. Move it to a 9" pan and shape the edges any way you like. Cover with parchment and fill with dried beans or pie weights, then bake for 15 minutes. Remove both and continue baking 5 minutes more. Let it get fully cool before filling.
- Make the Crust:
- Take flour and salt, mix them in a bowl with a whisk, then rub in chunks of cold butter until you’ve got a bowl of thick crumbs. Add ice water a bit at a time, stirring with a fork until barely combined—don’t overdo it. Press it gently into a disc, wrap it well, and chill about half an hour.
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The moment I love most every year is grabbing my vanilla and cinnamon and sneaking a finger dip into the raw custard. Grandma always said that’s how you know it’s good. Brings a smile to my face every bake.
Keeping It Fresh
Wrap up any extras and pop them in your fridge—they’ll stay tasty and creamy for up to three days. Make sure it's covered so it doesn’t soak up any weird fridge flavors. Enjoy it cold or leave it on the counter about twenty minutes for the softest texture.
Ingredient Swaps
No time for dough? Grab store crust or keep it easy with a frozen one. Need to switch up the filling? Half-and-half stands in just fine for both milk and cream. If you don’t have nutmeg, leave it out or toss in a shake of allspice instead. Want it gluten-free? Use your favorite glutenless shell.
How to Serve
This custard stands alone, but I’m all about a dusting of cinnamon sugar. Dress it up with soft whipped cream or even a few sugared cranberries if you’ve got them around. Pair with a big cup of coffee or some hot cider for total comfy vibes.
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Holiday Backstory
Custard pies with cinnamon are an old holiday go-to all across the country. Every family puts their own spin on it, but the smooth, spicy vanilla base always means celebration. At my place, our pie cools while we chat and open gifts, so it’s really woven into our Christmas Eve tradition.
Frequently Asked Questions
- → What about using a ready-made pie crust?
Totally! Grab a packaged or frozen crust if you want to make things easier and still have awesome flavor and texture.
- → How can I keep the custard from turning chunky?
Pour your warm milk in slowly while whisking nonstop. This way you heat the eggs gently, keeping the custard nice and smooth.
- → How do I know the custard is done?
The edges should be steady, but the center should still wiggle a bit. Pull it out before it gets too firm to keep it creamy.
- → What's the minimum chilling time before serving?
Let it chill two hours minimum after it cools. This gives your filling time to firm up and makes cutting much easier.
- → Which toppings go well with it?
Sprinkle on cinnamon sugar or drop some whipped cream on top for those festive vibes and a tasty finish.