Christmas Eve Cinnamon-Vanilla Creamy Custard Pie Recipe
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie offers a festive and smooth custard filling infused with warm cinnamon and pure vanilla, nestled within a flaky, buttery crust. Perfectly baked to a delicate, tender set with a slight jiggle in the center, this pie makes an elegant and delicious holiday dessert.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pie Crust
- 1.25 cups all-purpose flour
- 0.5 cup cold unsalted butter, cubed
- 2-3 tablespoons ice water
- A pinch of salt
- 1 tablespoon sugar (optional)
For the Custard Filling
- 3 large eggs
- 0.5 cup granulated sugar
- 1.25 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- A pinch of salt
Instructions
- Prepare the Crust: In a mixing bowl, combine all-purpose flour with salt and optional sugar. Add cold cubed unsalted butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the custard filling and roll out the dough.
- Roll Out Dough: On a floured surface, roll out the chilled dough into a 12-inch diameter circle. Carefully transfer it into a pie dish, pressing into the bottom and sides. Trim any excess dough hanging over the edges to create a neat crust.
- Prepare the Custard Filling: In a separate bowl, whisk together three large eggs and granulated sugar until the mixture is smooth and uniform. Gradually incorporate the heavy cream, pure vanilla extract, ground cinnamon, and a pinch of salt, stirring gently to combine all ingredients thoroughly.
- Assemble and Bake: Pour the custard filling evenly into the prepared pie crust. Bake the pie in the preheated oven for about 50 minutes, or until the custard is set around the edges but slightly jiggly in the center. Remove from oven and allow it to cool completely before serving to let it finish setting.
Notes
- Ensure the butter is very cold before mixing to achieve a flaky crust texture.
- Do not over-roll the dough to prevent toughness.
- Check for doneness by gently shaking the pie; it should have a slight wobble in the center but not be liquid.
- Let the pie cool fully to room temperature before cutting for clean slices.
- Optional: add a sprinkle of cinnamon sugar on top before baking for extra flavor and texture.
