Christmas Eve cinnamon vanilla creamy custard pie has become my go-to dessert every December 24th, and honestly? It’s because I messed up a fancy chocolate torte so badly three years ago that I needed a backup plan FAST. My in-laws were coming over in two hours, and I just… panicked and threw this together. Best panic decision ever.
This creamy cinnamon custard pie is now what everyone expects me to bring. My mother-in-law literally texted me last week asking if I’m making “that custard pie” again this year. Like, yes Barbara, of course I am. It’s tradition now.
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Why This Cinnamon Vanilla Custard Pie Works
Look, I’m not gonna pretend this is some complicated French pastry that requires culinary school. It’s basically eggs, milk, cream, sugar, and spices baked in a pie crust. But here’s the thing—when you get it right, it tastes like Christmas morning feels. Cozy and warm and a little bit magical.
The vanilla cinnamon cream pie filling is silky smooth, not grainy or rubbery like some custard pies I’ve had (looking at you, gas station egg custard). The cinnamon and nutmeg give it that holiday spice vibe without being overwhelming. And the best part? You can make it ahead.
I think… no, I know this works better when you make it the day before Christmas Eve and let it chill overnight. The flavors meld together and everything just tastes more cohesive. Plus, one less thing to stress about on Christmas Eve when you’re trying to wrap last-minute gifts and pretend you have your life together.
What You Need for Easy Cinnamon Vanilla Custard Pie
For the Crust
- 1 unbaked 9-inch pie crust (I use store-bought Pillsbury—no shame)
- OR make your own if you’re feeling ambitious
For the Custard Filling
- 2 cups whole milk (don’t use skim, it won’t be creamy enough)
- 1 cup heavy cream (I use the good stuff, Organic Valley)
- 4 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract (the real stuff, not imitation)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Extra cinnamon and nutmeg for sprinkling on top
Quick story—I once used imitation vanilla extract because I ran out of the real stuff and was too lazy to go to the store. You could tell. My husband took one bite and said “This tastes… different?” Yeah, never again. Always use pure vanilla extract for this Christmas Eve custard pie recipe.
How to Make This Old Fashioned Vanilla Custard Pie with Cinnamon
Step 1: Prep Your Pie Crust
Preheat your oven to 375°F. If you’re using a store-bought crust like me, just unroll it into a 9-inch pie pan and crimp the edges. Make it look pretty—or don’t, nobody really cares once it’s filled.
If you want to be extra (I do this sometimes when I’m feeling fancy), you can blind bake the crust for about 10 minutes first. Line it with parchment paper, fill with pie weights or dried beans, bake until it’s just starting to set, then remove the weights and let it cool. This prevents a soggy bottom. But honestly? I skip this step half the time and it’s fine.
Step 2: Make the Custard Filling
In a medium saucepan, heat the milk and cream over medium-low heat until it’s hot and steaming but NOT boiling. You’ll see tiny bubbles forming around the edges. Take it off the heat.
While that’s heating—oh wait, I forgot to mention—have a big bowl ready with your eggs already whisked.
Anyway… in a large bowl, whisk together the eggs and sugar until they’re well combined and slightly pale yellow. This takes about a minute of good whisking. Add the salt.
Step 3: Temper the Eggs (Don’t Skip This!)
This is where people mess up and end up with scrambled eggs in their pie. Ask me how I know. (It was attempt number one, and we do not speak of it.)
Very slowly pour a little bit of the hot milk mixture into the eggs while whisking constantly. Like, maybe a tablespoon at a time at first. You’re gradually warming up the eggs so they don’t cook and curdle. Once you’ve added about a cup of the hot milk, you can pour the rest in a little faster, but keep whisking.
Add your vanilla extract, cinnamon, and nutmeg to the custard mixture and whisk until everything’s smooth.
Step 4: Strain and Pour
Pour your custard through a fine-mesh strainer into another bowl or large measuring cup with a spout. This catches any bits of cooked egg or vanilla bean specks and makes your custard super smooth.
Pour the strained custard into your prepared pie crust, filling it almost to the top. Sprinkle extra cinnamon and a pinch of nutmeg over the top.
Step 5: Bake Low and Slow
Here’s the key—oh wait, I almost forgot—reduce your oven temperature to 325°F before you put the pie in. Lower temp means creamier custard.
Carefully transfer the pie to the middle rack of your oven. Set a timer for 40 minutes, then check it. The baked cinnamon vanilla custard pie is done when the edges are set but the center still jiggles slightly when you gently shake the pan. It should wobble like Jell-O, not slosh like liquid.
Mine usually takes 45-50 minutes, but every oven is different. If the crust starts getting too brown before the custard is set, tent it with aluminum foil.
Step 6: Cool Completely
Take the pie out and let it cool on a wire rack to room temperature. This takes at least 2 hours. Don’t rush this step! Then cover it with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
The chilling time is crucial. The custard continues to set as it cools, and you’ll get those clean slices instead of a runny mess.
Best Christmas Custard Pie Recipe Tips
Don’t overbake: The pie will continue cooking as it cools. If you bake it until the center is completely firm, you’ll end up with a rubbery texture. Trust the jiggle.
Scalding the milk matters: Heating the milk and cream before adding them to the eggs helps the custard set properly and gives you that silky texture.
Use room temperature eggs: They blend more easily with the other ingredients. Just take them out of the fridge 30 minutes before you start.
Strain your custard: This one step takes your pie from good to amazing. It removes any lumps and makes everything velvety smooth.
Make it ahead: This make ahead Christmas custard pie actually tastes better the next day. The flavors have time to develop and everything sets up perfectly.
Serving This Christmas Vanilla Custard Pie Dessert
Serve this holiday cinnamon custard pie chilled, with a dollop of whipped cream if you want to be extra. Some people like to add a sprinkle of cinnamon on the whipped cream—cute touch.
I usually slice it into 8 pieces, but you could definitely get 10 slices if you’re serving it alongside other desserts.
This homemade cinnamon vanilla custard pie pairs beautifully with coffee or hot chocolate. My dad drinks his with eggnog because he’s extra like that, and he says it’s incredible.
The pie will keep in the fridge for up to 3 days, covered. Though honestly, it never lasts that long at my house.
This rich and creamy vanilla custard pie reminds me of Christmas at my grandma’s house—she used to make something similar, though hers had more nutmeg and less cinnamon. I’ve adapted it over the years to what my family likes, and now it’s become our tradition.
If you’re looking for a simple cinnamon vanilla cream pie that looks impressive but doesn’t require fancy techniques or weird ingredients, this is it. It’s comfort food at its finest—the kind of dessert that makes people ask for seconds and request the recipe.
Let me know if you make this for Christmas Eve! And if your first attempt has a jiggly center that’s a little TOO jiggly, just call it “French-style custard” and serve it with confidence 😊
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