Description
This Creamy Christmas Eve Cinnamon Vanilla Custard Pie Delight is a comforting and indulgent dessert perfect for the holiday season. Featuring a smooth and fragrant custard infused with warm cinnamon and vanilla, nestled in a flaky pre-made pie crust, this pie offers a delightful balance of creamy texture and aromatic spices that will captivate your festive celebrations.
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 Bake Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust into your pie dish, pressing it gently into the bottom and up the sides. Poke a few holes in the bottom with a fork to prevent air bubbles. Bake for about 10 minutes until the crust is lightly golden brown. Remove and allow to cool.
- Heat Milk and Cream: In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat, stirring occasionally, until small bubbles form around the edges but the mixture does not boil. Remove from heat and let it cool slightly.
- Mix Egg and Dry Ingredients: In a large bowl, whisk together eggs, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt until smooth and fully combined.
- Combine Warm Milk with Egg Mixture: Slowly pour the warm milk and cream into the egg mixture while whisking constantly to avoid scrambling the eggs. Whisk until the custard mixture is fully combined and creamy.
- Fill Pie Crust: Carefully pour the custard filling into the pre-baked pie crust. Gently shake the pie dish so the custard settles evenly.
- Bake the Pie: Place the pie in the 350°F oven and bake for 45-50 minutes, or until the custard has set but is still slightly jiggly in the center. The top should be fragrant and faintly golden.
- Cool Before Serving: Remove the pie from the oven and cool it on a wire rack for at least 2 hours to allow the custard to fully set before slicing and serving.
Notes
- Use a pre-made pie crust for convenience or swap with your homemade crust if preferred.
- Do not allow the milk and cream mixture to boil to prevent curdling the custard.
- Whisk continuously when combining warm milk with eggs to avoid cooking the eggs prematurely.
- The pie is best served chilled or at room temperature after cooling adequately.
- Store leftovers covered in the refrigerator and consume within 3 days.
