Description
This Creamy Christmas Eve Cinnamon Vanilla Custard Pie Delight is a luscious and comforting dessert perfect for holiday gatherings. Featuring a pre-made pie crust filled with a smooth blend of milk, cream, eggs, vanilla, and warm cinnamon, this custard pie offers a silky texture with a subtle spice that delights the senses. Easy to prepare and bake, it sets into a lightly golden, fragrant custard that’s perfect served chilled or at room temperature.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust in your pie dish, gently pressing it into the bottom and up the sides. Poke a few holes in the bottom with a fork to prevent bubbling during baking. Bake for about 10 minutes until lightly golden brown. Remove and set aside to cool.
- Heat Dairy Mixture: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture is hot and small bubbles form around the edges but it does not boil. Remove from heat and allow to cool slightly.
- Mix Egg Mixture: In a large mixing bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Combine Milk and Egg Mixtures: Slowly pour the hot milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Continue whisking until the mixture is fully combined and creamy.
- Fill Pie Crust: Carefully pour the custard mixture into the pre-baked pie crust. Gently shake the pie dish to help the custard settle evenly.
- Bake Custard Pie: Place the pie in the preheated oven and bake for 45-50 minutes. The custard should be set with a slight jiggle in the center, and the top will be lightly golden and fragrant.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Let it cool for at least 2 hours before slicing and serving to allow the custard to fully set.
Notes
- Ensure the milk and cream mixture is hot but not boiling to avoid curdling the eggs.
- Whisking constantly while combining hot dairy with eggs prevents scrambling.
- Allow the pie to cool completely before slicing for cleaner cuts.
- Leftovers should be refrigerated and consumed within 3 days.
- For a gluten-free option, use a gluten-free pie crust.
