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Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

A delightful centerpiece for Christmas Eve, this pie features a silky custard filling with warm notes of cinnamon and the sweetness of vanilla, all nestled in a buttery crust.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Cold unsalted butter (cut into small cubes)
  • 2-3 tablespoons Ice water Add gradually until dough holds together.
  • A pinch Salt
  • 1 tablespoon Sugar (optional, for a slightly sweet crust) Only use if desired.
For the Custard Filling
  • 3 Large eggs
  • 1/2 cup Granulated sugar
  • 1 1/4 cups Heavy cream
  • 2 teaspoons Pure vanilla extract
  • 1 teaspoon Ground cinnamon
  • A pinch Salt

Method
 

Prepare the Pie Crust
  1. In a mixing bowl, combine the all-purpose flour and a pinch of salt (or sugar if using).
  2. Add the cold cubes of butter and blend until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, mixing until the dough holds together.
  4. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Custard Filling
  1. In a large bowl, whisk together the eggs and granulated sugar until slightly frothy.
  2. Add in the heavy cream, pure vanilla extract, ground cinnamon, and a pinch of salt. Mix until smooth.
Assemble and Bake the Pie
  1. Preheat your oven to 350°F (175°C).
  2. Roll out the chilled dough to fit a 9-inch pie plate and transfer the dough to the plate, crimping the edges.
  3. Pour the custard filling into the crust, and bake for about 45 minutes, or until the custard is set and the edges are golden brown.
Garnish and Serve
  1. Allow the pie to cool for at least 30 minutes.
  2. Sprinkle additional cinnamon on top, or serve with whipped cream.

Notes

For flakier crust, use chilled utensils. Don't rush cooling; it enhances flavor. Optionally add nutmeg or ginger for a twist.