Christmas Eve Cinnamon-Vanilla
Indulge in the heartwarming embrace of a Christmas Eve Cinnamon-Vanilla Custard Pie. This exquisite dessert features a silky-smooth custard infused with fragrant cinnamon and rich vanilla, all nestled within a perfectly flaky crust. It's the quintessential holiday treat, promising a comforting end to any festive meal with its delicate sweetness and aromatic spice.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
3 hours 30 minutes (including chill time)
Servings
8 servings
Keywords
Christmas pievanilla custard piecinnamon pieholiday dessertfestive piecreamy pieeasy pie recipebaked custardsweet piefamily dessert
Why This Recipe Delivers
- Captures the essence of holiday warmth with rich cinnamon and vanilla.
- Boasts an incredibly silky-smooth custard texture that melts in your mouth.
- Perfect for make-ahead holiday entertaining, as it requires chilling.
- Offers a comforting, classic flavor profile that appeals to all ages.
- Relatively straightforward to prepare, yielding impressive results.
Ingredients
- 1 pre-made 23 cm (9-inch) pie crust (or homemade)
- 4 large eggs (approximately 200 g)
- 150 g (¾ cup) granulated sugar
- 360 ml (1½ cups) whole milk
- 240 ml (1 cup) heavy cream
- 4.5 ml (1½ tsp) ground cinnamon (or 1 cinnamon stick, steeped)
- 10 ml (2 tsp) pure vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt (approximately 1 g)
- Optional: 0.75 ml (¼ tsp) ground nutmeg
- Optional: 5 ml (1 tsp) orange zest for holiday flair
Instructions
- Preheat your oven to 190°C (375°F). This ensures the oven is at the correct temperature for blind baking the crust.
- Gently unroll or roll out your pie crust and carefully fit it into a 23 cm (9-inch) pie dish. Trim any excess dough from the edges and crimp decoratively to create a beautiful finish.
- Line the pie crust with a sheet of parchment paper, ensuring it covers the bottom and extends up the sides. Fill the lined crust with ceramic baking weights, dried beans, or rice. This crucial step prevents the crust from shrinking and bubbling during baking.
- Blind bake the crust for 15 minutes. This initial bake helps to set the dough and prevent a soggy bottom once the custard is added.
- Carefully remove the baking weights and parchment paper from the pie crust. Continue baking the crust for another 5 minutes, or until it achieves a beautiful light golden brown hue. Allow the pre-baked crust to cool slightly on a wire rack while you prepare the custard.
- In a medium saucepan, combine the whole milk and heavy cream. If you are using a cinnamon stick or a vanilla bean, add them to the saucepan now. Gently heat the mixture over medium-low heat until it begins to steam and small bubbles appear around the edges. Do not let the mixture boil, as this can alter the texture of the finished custard.
- If you used a cinnamon stick or vanilla bean, remove them from the warmed milk and cream mixture after they have steeped for about 10 minutes to allow their flavors to fully infuse. If using ground cinnamon and vanilla extract, stir them into the warm milk mixture at this point.
- In a large mixing bowl, whisk together the large eggs, granulated sugar, and a pinch of salt until the mixture is smooth, pale yellow, and slightly aerated. Ensure the sugar is well dissolved for a smooth custard texture.
- To temper the eggs and prevent them from scrambling, slowly pour about one-third of the hot milk mixture into the whisked egg mixture, whisking constantly and vigorously. This gradually raises the temperature of the eggs.
- Once tempered, slowly pour the remaining hot milk mixture into the egg mixture, continuing to whisk until everything is thoroughly combined and smooth. This creates a homogeneous custard base.
- For an exceptionally silky-smooth custard, strain the entire custard base through a fine-mesh sieve into a clean bowl or directly into the pre-baked pie crust. This removes any potential cooked egg bits or undissolved spices.
- Reduce your oven temperature to 160°C (325°F). Place the cooled, pre-baked pie crust onto a sturdy baking sheet; this makes it much easier to transfer the filled pie to and from the oven.
- Thirteenth Step: Carefully pour the prepared custard filling into the pre-baked pie crust, filling it almost to the brim.
- Fourteenth Step: Bake the pie for 35 to 40 minutes. The pie is perfectly done when the edges are set and firm, but the very center still has a slight, delicate jiggle when gently shaken. Overbaking will result in a rubbery texture.
- Fifteenth Step: Once baked, carefully remove the pie from the oven and allow it to cool completely at room temperature on a wire rack. This allows the custard to continue setting up properly.
- Sixteenth Step: After cooling, refrigerate the pie for at least 2 hours, or ideally overnight, before slicing and serving. Chilling is essential for the custard to fully set and achieve its optimal creamy texture.
Tools You’ll Need
- 9-inch pie dish
- Rolling pin (if using homemade crust)
- Parchment paper
- Baking weights (or dried beans/rice)
- Medium saucepan
- Large mixing bowl
- Whisk
- Fine-mesh sieve
- Baking sheet
- Wire cooling rack
Essential Success Tips
- Blind bake the crust thoroughly: This is critical for preventing a soggy bottom. Ensure it's lightly golden before adding the custard.
- Do not boil the milk mixture: Heating gently prevents scorching and maintains the delicate flavor of the dairy.
- Temper the eggs slowly and continuously: This prevents the eggs from scrambling, ensuring a smooth, cohesive custard.
- Do not overbake the custard: The pie should still have a slight wobble in the center when removed from the oven, as it will continue to set as it cools.
- Chill completely: Allow ample time for the pie to chill in the refrigerator; this is key for a firm, sliceable custard.
Professional Cooking Secrets
- For an intensely aromatic experience, gently toast the cinnamon stick in the dry saucepan for 30 seconds before adding milk and cream, then steep as directed.
- When tempering, pour the hot liquid in a very thin stream into the eggs while whisking rapidly. This gradual temperature increase creates the smoothest emulsion.
- A water bath (bain-marie) can be used when baking the custard pie to ensure an even, gentle bake and prevent cracking, especially for larger or deeper pies. Place the pie dish inside a larger roasting pan and fill the pan with hot water halfway up the sides of the pie dish before baking.
Notes
- Storage: Store any leftover pie, covered, in the refrigerator for up to 3-4 days.
- Variations: For an even richer flavor, consider using all heavy cream instead of a milk and cream mixture. A sprinkle of freshly grated nutmeg on top before serving adds an extra festive touch.
- Make ahead: The pie can be fully baked and chilled up to 2 days in advance, making it an ideal stress-free holiday dessert.
Frequently Asked Questions
Why did my custard crack on top?
Custard cracking often indicates overbaking or too rapid cooling. Ensure you remove the pie when the center still slightly jiggles, and let it cool gradually at room temperature before chilling.
Can I use a different type of milk?
While whole milk and heavy cream provide the best richness and texture, you could use 2% milk. However, avoid skim milk as it will result in a much thinner custard. Plant-based milks may alter the texture and flavor considerably.
How do I know if my pie crust is properly blind-baked?
A properly blind-baked crust should be dry to the touch, opaque, and a pale golden brown, especially on the bottom. If it's still doughy or pale after the initial bake, continue baking for a few more minutes (without weights) until it reaches this stage.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 9g, Fat: 28g, Carbs: 35g (Estimated per serving, varies with crust choice and exact ingredients)
Allergy Information
Contains dairy, eggs, and gluten (from the pie crust). For a gluten-free version, use a certified gluten-free pie crust.
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