Print

Christmas Eve Cinnamon Vanilla Custard Pie: Holiday Magic!

Print Recipe

Experience the enchanting flavors of Christmas with this creamy Cinnamon Vanilla Custard Pie. It’s a delightful dessert that combines the warmth of cinnamon and rich vanilla, perfect for your holiday celebrations.

Ingredients

Scale
  • 1 high-quality pie crust (store-bought or homemade)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 3 large egg yolks
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla bean paste or non-alcoholic vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch or all-purpose flour
  • a tiny pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Carefully unroll your pie crust into a 9-inch pie plate. Crimp the edges decoratively. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment, then prick the bottom of the crust with a fork a few times. Return it to the oven for another 5-7 minutes, until the bottom is lightly set and golden. Remove from the oven and let it cool completely on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. In a medium saucepan, combine the whole milk, heavy cream, and ground cinnamon. Heat over medium-low heat, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges – do not let it boil! Remove the cinnamon stick if used.
  3. In a large bowl, whisk together the eggs, egg yolks, granulated sugar, non-alcoholic vanilla, and a tiny pinch of salt until the mixture is light in color and slightly frothy. Whisk in the cornstarch or flour until no lumps remain.
  4. Slowly, in a thin stream, pour about half of the warm milk mixture into the egg mixture while continuously whisking. Once combined, pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.
  5. Pass the entire mixture through a fine-mesh sieve into a clean bowl or a large liquid measuring cup to ensure a smooth and silky custard.
  6. Carefully pour the strained custard mixture into your cooled, pre-baked pie crust. For even cooking, bake this pie in a water bath by placing the pie plate inside a larger roasting pan and pouring hot water into the roasting pan until it comes about halfway up the sides of the pie plate. Transfer the roasting pan to your preheated oven.
  7. Bake for 45-60 minutes. The custard is done when the edges are set, but the very center still has a slight jiggle when gently shaken.
  8. Carefully remove the roasting pan from the oven. Let the pie sit in the water bath for about 15-20 minutes. Then, remove the pie from the water bath and place it on a wire rack to cool completely at room temperature for at least 2-3 hours. Once fully cooled, transfer the pie to the refrigerator to chill for at least 4 hours, or preferably overnight.

Nutrition

Keywords: Blind bake your pie crust thoroughly to avoid a soggy bottom. Baking in a water bath ensures a smooth custard without cracks. Allow ample chilling time for the custard to set properly.

Find it online: https://mamablueberry.com/christmas-eve-cinnamon-vanilla-custard-pie-holiday-magic/