Description
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a delightful holiday dessert featuring a buttery homemade pie crust filled with a silky custard infused with warm cinnamon and vanilla flavors. Baked to perfection and topped with whipped cream and a cinnamon dusting, this pie is perfect for festive gatherings and cozy winter nights.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 2-3 tablespoons ice water
For the Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups whole milk, warmed
- 1/4 teaspoon salt
For Serving
- Whipped cream
- Ground cinnamon for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper to prevent sticking.
- Make the Crust: In a mixing bowl, combine the all-purpose flour and cold, cubed unsalted butter. Using a pastry cutter or your fingers, blend the mixture until it resembles coarse crumbs. Gradually add 2 to 3 tablespoons of ice water, mixing gently until the dough comes together into a ball.
- Prepare the Crust: On a lightly floured surface, roll out the dough to fit your 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges for a decorative finish. Prick the bottom of the crust several times with a fork to prevent bubbling during baking. Pre-bake the crust in the oven for 10 minutes to set.
- Make the Custard Filling: In a separate bowl, whisk together the 3 large eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined. Slowly pour in the warmed whole milk while whisking continuously to create a smooth custard mixture.
- Fill and Bake: Pour the custard filling into the pre-baked pie crust. Bake in the oven for 40 to 50 minutes, or until the custard is set and a knife inserted near the center comes out clean.
- Cool and Chill: Allow the pie to cool to room temperature on a wire rack. Once cooled, refrigerate the pie for at least 2 hours to let the custard fully set and flavors meld.
- Serve: Before serving, top the chilled pie with a generous amount of whipped cream and lightly dust with ground cinnamon for a festive touch.
Notes
- Make sure the butter is very cold to achieve a flaky pie crust.
- Warming the milk slightly helps to blend the custard ingredients smoothly without cooking the eggs prematurely.
- Do not overbake the custard to prevent it from curdling; it should be just set.
- The pie is best served chilled to enhance its creamy texture.
- For a dairy-free version, substitute whole milk with coconut or almond milk and use a dairy-free butter alternative.
