Christmas Eve Cinnamon-Vanilla Custard Pie: The Ultimate Pie Recipe
Introduction to Christmas Eve Cinnamon-Vanilla Custard Pie
If you’re looking for a dessert that brings warmth and joy to your holiday gatherings, look no further than this delightful Christmas Eve Cinnamon-Vanilla Custard Pie. This pie is not just a treat for your taste buds but also a feast for your eyes, with its creamy filling and aromatic spices. Perfectly suitable for all ages, this recipe promises to be a hit at your dinner table!
A Personal Story Behind My Christmas Eve Cinnamon-Vanilla Custard Pie Journey
Growing up, dessert was always the highlight of our holiday meals. My grandmother would spend hours in the kitchen, crafting her famous custard pies. The scent of cinnamon and vanilla wafting through the house was magical, and it became a cherished tradition for my family. Every Christmas Eve, we would gather around the table to savor her custard pie, sharing laughter and stories. Now, I carry on that tradition with my own twist on her recipe, ensuring that each slice is filled with love and nostalgia.
What Makes This Christmas Eve Cinnamon-Vanilla Custard Pie Recipe Special?
This custard pie stands out due to its rich, creamy filling infused with cinnamon and vanilla, which creates a delightful flavor profile that dances on your palate. The combination of heavy cream and whole milk results in a luscious texture, while the spices add a warm touch that is perfect for the holiday season. Additionally, the option to add a dollop of whipped cream or toasted nuts makes it versatile for any occasion. It’s not just a dessert; it’s a memory waiting to be made!
The Full Christmas Eve Cinnamon-Vanilla Custard Pie Recipe
Ingredients
- 1 pie crust, refrigerated or homemade
- 4 large eggs
- 3/4 cup granulated sugar
- 1 1/4 cups heavy cream
- 1 1/4 cups whole milk
- 3 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Place the pie crust in a 9-inch pie plate, crimp the edges, add pie weights, and bake for 10 minutes. This step ensures a crispy crust.
- Remove the weights and bake for an additional 5 minutes until the crust is dry and lightly browned. Let it cool on the counter for 15 minutes.
- In a large bowl, whisk together the eggs and sugar until smooth. This should take about 1-2 minutes.
- Add the heavy cream, milk, vanilla, and salt. Whisk until well combined, ensuring no lumps remain.
- Pour the filling into the pie crust, ensuring not to overfill. Depending on the depth of your pie plate, you may not need all the filling. This helps prevent spilling over while baking.
- Mix the cinnamon and nutmeg, then sprinkle over the top of the pie. Tent the pie with foil to protect the top from over-browning.
- Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is done when a knife inserted in the center comes out clean, with no filling sticking to it. The pie will still be slightly jiggly, which is perfect.
- Let the pie cool completely on the counter, then refrigerate for at least 5 hours, preferably overnight. Slice and serve chilled for the best flavor.
Serving Suggestions and Variations for Christmas Eve Cinnamon-Vanilla Custard Pie
For a delightful twist, consider serving your pie with a dollop of freshly whipped cream or a sprinkle of toasted nuts on top. You can also add seasonal fruit like berries for a fresh contrast. If you want to spice things up further, try incorporating a drizzle of caramel sauce or a dusting of powdered sugar before serving. This pie is versatile enough to be enjoyed on any occasion, not just during the holidays!
Frequently Asked Questions About Christmas Eve Cinnamon-Vanilla Custard Pie
Can I make this pie in advance?
Absolutely! This pie is best when made a day ahead, as it allows the flavors to develop beautifully.
How should I store leftovers?
Store any leftovers in the refrigerator, tightly covered, for up to three days.
Can I freeze this pie?
Yes, you can freeze the unbaked pie for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, you can bake it from frozen, adding extra time to the baking process.
What can I substitute for heavy cream?
You can use half-and-half for a lighter alternative, though it will slightly change the texture and richness of the pie.
Is there a non-alcoholic version?
No alcoholic drinks allowed, please substitute with a non-alcoholic option if desired; vanilla extract is already non-alcoholic!
Recipe Stats
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Calories per Serving: 380
- Servings: 8
Christmas Eve Cinnamon-Vanilla Custard Pie
Equipment
- Pie Plate 9-inch pie plate
- Mixing bowl For combining ingredients
- Whisk For mixing the filling
Ingredients
Main Ingredients
- 1 pie crust pie crust refrigerated or homemade
- 4 large eggs eggs
- 0.75 cup granulated sugar
- 1.25 cup heavy cream
- 1.25 cup whole milk
- 3 tsp vanilla extract
- 0.5 tsp fine sea salt
- 0.25 tsp ground cinnamon
- 0.125 tsp ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Place the pie crust in a 9-inch pie plate, crimp the edges, add pie weights, and bake for 10 minutes. This step ensures a crispy crust.
- Remove the weights and bake for an additional 5 minutes until the crust is dry and lightly browned. Let it cool on the counter for 15 minutes.
- In a large bowl, whisk together the eggs and sugar until smooth. This should take about 1-2 minutes.
- Add the heavy cream, milk, vanilla, and salt. Whisk until well combined, ensuring no lumps remain.
- Pour the filling into the pie crust, ensuring not to overfill. Depending on the depth of your pie plate, you may not need all the filling. This helps prevent spilling over while baking.
- Mix the cinnamon and nutmeg, then sprinkle over the top of the pie. Tent the pie with foil to protect the top from over-browning.
- Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is done when a knife inserted in the center comes out clean, with no filling sticking to it. The pie will still be slightly jiggly, which is perfect.
- Let the pie cool completely on the counter, then refrigerate for at least 5 hours, preferably overnight. Slice and serve chilled for the best flavor.