Christmas Eve Cinnamon-Vanilla Custard Pie
A delightful custard pie infused with cinnamon and vanilla, perfect for holiday gatherings.
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.
Notes
For a twist, try adding a dollop of whipped cream or a sprinkle of toasted nuts on top before serving.