CHRISTMAS EVE CINNAMON-VANILLA CREAMY CUSTARD PIE
This Christmas Eve cinnamon-vanilla creamy custard pie is smooth, rich, and full of holiday spice. The flaky crust holds a sweet, velvety filling that’s perfect for festive gatherings or a comforting winter treat.
Ingredients
- 1 9- inch pie crust store-bought or homemade
- 3 large eggs
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- Whipped cream for serving, optional
- Ground cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish.
- In a bowl, whisk together eggs, sugar, cornstarch, cinnamon, nutmeg, and salt.
- In a saucepan, heat the milk until just warm. Gradually whisk it into the egg mixture.
- Stir in the vanilla extract. Pour the mixture into the pie crust.
- Bake for 40–45 minutes or until the center is set but slightly jiggly.
- Cool completely, then chill before serving. Top with whipped cream and a sprinkle of cinnamon if desired.
Notes
- Make Ahead: You can bake this pie a day in advance and store it in the fridge. It tastes even better the next day!
- Customizing the Flavour: Add a splash of almond extract or a hint of orange zest for extra warmth.
- Serving Suggestions: Serve chilled with whipped cream or a scoop of vanilla ice cream.
- Allergy-Friendly Options: Use almond milk and a dairy-free crust for a lactose-free version.
- Storage Tips: Store leftovers in the fridge, covered, for up to 3 days.