Christmas Eve Cinnamon Vanilla

This Christmas Eve custard pie delivers a creamy dreamy center accented with warm cinnamon and vanilla all nestled in a homemade buttery crust It is pure comfort after a special holiday meal and one of those simple luxuries I love on frosty December nights Setting it out by candlelight always makes the occasion feel truly festive

I first made this on a whim for Christmas Eve as a tween trying to copy my grandmother and it has been requested every holiday since

Ingredients

• Allpurpose flour: creates a tender sturdy crust Select unbleached flour for best texture
• Salt: balances the sweetness and enhances flavors Use fine sea salt for even seasoning
• Unsalted butter: offers rich flakiness Choose high fat Europeanstyle butter if available
• Ice water: binds the dough without making it tough Use very cold water to keep the crust light
• Whole milk: ensures a silky smooth custard Fresh full fat milk gives the creamiest result
• Heavy cream: adds richness Pick the best quality cream for depth of flavor
• Large eggs: thicken the custard and provide structure Use fresh farm eggs if possible
• Granulated sugar: sweetens without overpowering Opt for superfine sugar for an extra smooth fill
• Light brown sugar: brings hints of caramel flavor Look for soft moist brown sugar
• Vanilla extract: perfumes the custard with warmth A real vanilla extract makes a noticeable difference
• Ground cinnamon: brings festive spice Use fresh cinnamon from a reliable spice shop
• Ground nutmeg (optional): adds delicate warmth Freshly grated gives superior aroma
• Pinch of salt: cuts the sweetness and rounds out flavors Sea salt works best here
• Cinnamon sugar or whipped cream for topping: These add the perfect final flourish

Step-by-Step Instructions

Make the Crust:

Blend flour and salt in your bowl working them together with a whisk Cut in cold butter using a pastry cutter or your fingertips until the mixture looks like chunky sand Little lumps of butter are good for flakiness Sprinkle in ice water slowly tossing the flour in with a fork until everything just holds together Do not overwork Gently press the crumbly mixture into a disc wrap tight and chill for half an hour

Prepare and Blind Bake the Crust:

Preheat oven to three hundred seventy five degrees Fahrenheit Roll out the cold dough on a floured board rotating so it stays even Move dough to a nineinch pie pan letting excess hang over the edge Trim and flute or crimp as you like Lay parchment over dough and fill with pie weights or dried beans Bake like this for fifteen minutes Pull out the weights and paper then finish baking for another five minutes Let the crust cool completely

Make the Custard:

Warm milk and cream in a saucepan over gentle heat until hot to the touch but not bubbling In another bowl whisk eggs granulated sugar brown sugar vanilla cinnamon nutmeg and salt until smooth Slowly pour the hot milk into the eggs whisking all the while This way you avoid scrambling the eggs and end up with a velvety custard base

Fill and Bake the Pie:

Pour the custard mixture into your baked and cooled crust Set the pie on a middle oven rack in a preheated oven at three hundred twenty five degrees Fahrenheit Bake for forty to fifty minutes or until the center jiggles just a little when nudged The edges should seem set but the middle will finish firming as it cools

Cool and Chill:

Pull the pie from the oven and let it cool naturally on the counter This prevents cracks Refrigerate for at least two hours so flavors meld and the filling slices smoothly

Finish and Serve:

Before bringing to the table shower the pie with cinnamon sugar or pipe on swirls of whipped cream The result is both beautiful and celebratory

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Each year my favorite part is measuring cinnamon and vanilla together and sneaking a little taste of the raw custard with my finger My grandmother always said that was the test of a good pie and it makes me smile every single time I bake it

Storage Tips

Store leftover pie covered in the refrigerator where it stays fresh and velvety for up to three days Make sure it is well wrapped so it does not pick up other fridge odors Enjoy cold or let sit at room temp for twenty minutes before serving for the creamiest bite

Ingredient Substitutions

In a pinch use a storebought or frozen pie crust for speed and simplicity For the filling you can use halfandhalf in place of both milk and cream If you are out of nutmeg just skip it or add a pinch of allspice Want a gluten free version Swap for your favorite glutenless pie shell

Serving Suggestions

This custard pie shines on its own but I love it with a snowfall of cinnamon sugar For special touches add a dollop of softly whipped cream or scatter a few sugared cranberries Pair with coffee or mulled cider for true holiday comfort

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Brief Holiday Context

Cinnamon custard pies are traditional across the US in different forms Each region gives its own twist but the spicy vanilla laced fill is always a sign of celebration In my house the pie cools on the sideboard while we trade stories and unwrap gifts so it is woven into our Christmas Eve memories

Frequently Asked Questions

→ Can I use a store-bought pie crust?

Yes, a pre-made or frozen crust can be substituted to save time while still delivering great texture and flavor.

→ How do I prevent the custard from curdling?

Gradually add warm milk to the egg mixture, whisking constantly. This gently tempers the eggs for a smooth custard.

→ When is the custard set properly?

It's ready when the edges are firm but the center jiggles slightly. Overbaking can cause the custard to lose its creaminess.

→ How long should I chill the pie before serving?

Chill for at least two hours after cooling to room temperature. This helps the filling set and makes slicing easier.

→ What toppings pair well with this dessert?

Cinnamon sugar or lightly whipped cream add festive flavor and a beautiful finish to the pie.