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Christmas Eve Cinnamon-Vanilla Custard Pie

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A creamy and aromatic pie made with cinnamon and vanilla, perfect for holiday gatherings.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust, unbaked
  • 4 large eggs (200g)
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 teaspoon (2g) ground cinnamon
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Place the unbaked pie crust into a 9-inch pie plate.
  2. Whisk together the eggs, granulated sugar, salt, vanilla extract, ground cinnamon, and ground nutmeg until well combined and slightly frothy.
  3. Heat the whole milk and heavy cream in a medium saucepan over medium heat, stirring occasionally, until hot and just beginning to simmer around the edges. Do not boil.
  4. Slowly pour about half of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Once combined, pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
  5. Continue to whisk the custard mixture over low heat for 2-3 minutes, until it thickens slightly and coats the back of a spoon. Do not let it boil.
  6. Carefully pour the warm custard mixture into the unbaked pie crust.
  7. Bake for 35-45 minutes, or until the center is just set. A knife inserted near the center should come out clean.
  8. Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.

Notes

Serve with a dusting of powdered sugar, whipped cream, or vanilla ice cream. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/cinnamon-vanilla-custard-pie-christmas-eve/

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