Christmas Eve Cinnamon-Vanilla Custard Pie: Creamy Holiday Dessert Magic

There’s something about a gently spiced, silky custard that feels like a warm kitchen full of holiday chatter. Christmas Eve Cinnamon-Vanilla Custard Pie wraps that feeling into a golden, flaky shell — it smells of toasted cinnamon and sweet vanilla the moment it comes out of the oven. This pie makes the house feel cozy and festive, and it’s exactly the kind of dessert you bring out when you want people to slow down and savor something comforting. Christmas Eve Cinnamon-Vanilla Custard Pie hits that sweet spot: creamy, lightly jiggly in the center, and fragrant enough to draw family and friends into the kitchen for a slice.

If you’re already imagining that first bite — the cool, smooth custard against a crisp rim of crust — you’re in the right place. This pie is perfect for holiday evenings, potlucks, or a quiet festive dessert after a big meal. I’ll walk you through it like a friend in the kitchen, and if you want something pepperminty to go with it later, here’s an easy holiday pie idea to try: Creamy Christmas Peppermint Pie.

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Why you’ll love this recipe

• The flavor is classic and comforting: warm cinnamon and pure vanilla mingle with a smooth, eggy custard.
• Texture is everything here — a silky, tender center with just-set edges that give you structure without heaviness.
• It’s simple: minimal ingredients and straightforward steps make it an approachable holiday dessert.
• Nostalgic without being fussy; it’s the sort of pie that reminds people of family kitchens and quiet winter nights.
• You can dress it up (a sprinkle of nutmeg, orange zest) or keep it plain and perfect for purists.

How to make Christmas Eve Cinnamon-Vanilla Custard Pie

First, pre-bake the crust so the bottom stays crisp and the custard sets without sogginess. While the crust cools slightly, heat the milk and cream with cinnamon and vanilla so the flavors bloom — this is when the kitchen starts to smell amazing. Whisk the eggs and sugar until smooth and pale, then temper them with the hot milk mixture so you don’t scramble the eggs. After a quick strain for extra silkiness, pour the custard into the crust and bake gently until the edges set and the center still jiggles. Finally, cool to room temperature, then chill the pie for the flavors to marry and the custard to fully firm.

Ingredients you’ll need are listed below, and after that I’ll walk you through the baking steps in full sentences, with little notes from my own experience.

Ingredients

• 1 pie crust (homemade or store-bought)
• 4 large eggs
• ¾ cup granulated sugar
• 1½ cups whole milk
• 1 cup heavy cream
• 1½ tsp ground cinnamon (or 1 cinnamon stick, steeped)
• 2 tsp pure vanilla extract (or 1 vanilla bean, scraped)
• Pinch of salt
• Optional: ¼ tsp ground nutmeg, 1 tsp orange zest for holiday flair

The eggs provide structure and that custardy richness; use large eggs for consistent texture. Whole milk and heavy cream give the pie its lush mouthfeel — you can’t get the same silkiness with skim milk. Cinnamon and vanilla are the stars of the show: use pure vanilla extract or a real vanilla bean for the deepest aroma, and consider a cinnamon stick steeped in the warm dairy if you prefer a subtle, rounded spice. The pinch of salt balances the sweetness and brightens the flavors.

Substitutes: for a lighter version, swap half-and-half for the heavy cream, but expect a less decadent finish. If you need dairy-free, use a full-fat coconut milk and a neutral dairy-free cream alternative, though the flavor will shift toward coconut. For a gluten-free crust, use a store-bought gluten-free pie shell or a simple almond flour crust.

Also, if you want a savory counterpoint or something different on the holiday table, check out this savory comfort recipe for inspiration: Creamy White Chicken Chili.

Directions

Pre-bake the crust: Preheat the oven to 375°F (190°C). Roll out your pie crust and gently place it into a 9-inch pie dish, crimping the edges as you like. Line the crust with parchment paper and fill it with baking weights (or dried beans) to keep the bottom flat. Bake for 15 minutes, then carefully remove the weights and parchment and bake another 5 minutes until the crust looks lightly golden. You’ll notice the edges start to color — that’s the cue it’s ready. Let the crust cool slightly while you make the custard.

Prepare the custard base: In a medium saucepan, combine the whole milk, heavy cream, and cinnamon with the vanilla. Gently heat the mixture over medium heat until you see steam rising and tiny bubbles forming around the edge — do not let it boil. If you’re using a cinnamon stick or a vanilla bean, let them steep in the warm dairy for about 10 minutes to extract maximum flavor, then remove them. This step is when the kitchen fills with the pie’s comforting scent.

Whisk eggs & sugar: While the dairy warms, whisk the eggs, granulated sugar, and a pinch of salt in a mixing bowl until the mixture becomes smooth and a bit pale. This helps the sugar dissolve and gives the custard a lighter texture. If you want to check balance, give a tiny taste of the uncooked egg-sugar briefly — just for confidence, not for enjoyment.

Temper & combine: To avoid scrambling the eggs, slowly pour a ladleful of the hot milk mixture into the eggs while whisking constantly — this is tempering. Continue adding the hot liquid gradually until about half the milk is in, then pour everything back into the saucepan or a heat-safe bowl and whisk to combine completely. For an extra silky custard, strain the mixture through a fine-mesh sieve into a pouring jug; it removes any tiny cooked egg bits or spice fragments.

Fill & bake: Lower the oven temperature to 325°F (160°C). Pour the custard through the sieve into the pre-baked pie crust. Place the pie on a baking sheet to catch any spills and bake for about 35–40 minutes. You want the edges to look set and slightly laced with tiny bubbles, but the center should still jiggle gently when you nudge the pan — it’ll finish setting as it cools. If you prefer a browner top, a quick blast under the broiler for 30 seconds works, but watch it closely.

Cool & chill: Remove the pie from the oven and let it cool on the counter until it reaches room temperature. This helps prevent condensation from forming in the fridge. Once cooled, refrigerate the pie for at least 2 hours to allow the custard to firm up properly. I like to chill it overnight for the cleanest slices.

How to serve Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic

Serve this pie chilled or slightly cool. The custard is pale, creamy, and glossy, with a warmly spiced surface and a tender, sliceable interior. For holiday flair, dust a light sprinkling of ground cinnamon or nutmeg on top, or grate a bit of orange zest over each slice for a bright hit that plays well with the cinnamon and vanilla. A dollop of lightly whipped cream or a scoop of vanilla ice cream is a classic partner — the cold cream against the custard is pure comfort.

This pie works beautifully as the centerpiece dessert for Christmas Eve gatherings, cozy brunches, or a small family dinner. It’s elegant enough for a special meal yet simple enough to make on a weekday. Plate it with a cinnamon stick garnish or a few fresh cranberries for color if you like the festive look.

How to store Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic

Store leftover pie covered in the refrigerator for up to 4 days. Keep it airtight to prevent it from absorbing other fridge odors and to keep the custard from developing a film. If you want to freeze it, wrap the cooled pie tightly in plastic wrap and a layer of foil, and freeze for up to 1 month; thaw overnight in the fridge before serving. To refresh the crust’s texture after chilling, warm individual slices in a 325°F (160°C) oven for 6–8 minutes — this crisps the edge without melting the custard. A quick microwave warm-up for 15–20 seconds works if you’re in a hurry, but the oven gives the best texture.

Tips for perfect Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic

• Temper carefully: Pour the hot milk in slowly while whisking so the eggs don’t curdle. If you see any flecks of cooked egg, strain the custard before pouring it into the crust.
• Don’t overbake: The pie should jiggle slightly in the center when you take it out; it will firm up as it cools. Overbaking yields a rubbery texture.
• Use high-quality vanilla: Good vanilla makes a noticeable difference; if you have a vanilla bean, split and scrape it for the best flavor.
• Steep spices: For a gentler, deeper cinnamon flavor, steep a cinnamon stick in the warm milk and cream for 10 minutes.
• Chill thoroughly: Cutting the pie before it’s fully chilled leads to sloppy slices — give it the full 2 hours or overnight for neat, pretty wedges.
• Shield crust edges: If the crust browns too fast, tent with foil during the last bake minutes to prevent burning.

If you want a festive twist that pairs well on a dessert table, try a crunchy gingerbread treat to balance the custard’s softness: Crispy Gingerbread Rice Krispie Treats.

Variations

• Spiced Orange Custard: Add 1 tsp orange zest to the custard and a pinch of ground cloves for aromatic depth. The citrus lifts the cinnamon and brightens each bite.
• Maple-Cinnamon Twist: Replace half the sugar with pure maple syrup and reduce the milk by 2 tablespoons. Maple adds cozy, woodsy sweetness that pairs brilliantly with cinnamon.
• Gluten-Free Crust: Use an almond flour or store-bought gluten-free crust and follow the same bake times. The nutty crust adds an earthy counterpoint to the sweet custard.
• Dairy-Free Version: Substitute full-fat coconut milk and a coconut cream for heavy cream, and use unsweetened almond milk for the whole milk portion. The texture will be slightly different, but still silky.
• Boozy Holiday Pie: Stir in 1–2 tablespoons of dark rum or brandy after you strain the custard for an adult-friendly layer of warmth.

FAQs

Q: Can I make Christmas Eve Cinnamon-Vanilla Custard Pie a day ahead?
A: Yes — in fact, making it ahead improves the texture and flavor. Bake, cool to room temperature, then refrigerate for at least 2 hours or overnight. Slicing cold gives the cleanest wedges, and flavors meld overnight for a more cohesive profile.

Q: My custard cracked or has little curdled bits — what happened?
A: That usually means the eggs got too hot. To avoid this, whisk in the hot milk gradually to temper the eggs and strain the custard before pouring. If you have small cooked egg bits, straining removes them and gives you a smooth finish.

Q: Can I use evaporated milk instead of whole milk?
A: Evaporated milk will work in a pinch, but because it’s concentrated, it will change the custard’s richness and sweetness slightly. If you use evaporated milk, taste and adjust sugar as needed and expect a firmer texture.

Q: How do I know when the pie is done baking?
A: The edges should be set and slightly springy, while the center should still wobble gently when you move the pan. If the center is firm and completely solid, it’s likely overbaked. Remember, the pie will finish setting as it cools.

Q: Can I add fruit to the custard?
A: Fresh fruit on top like thinly sliced pears or poached apples can be lovely as a garnish, but avoid mixing chunky fruit directly into the custard before baking as it can change the set and introduce extra moisture. Cooked, finely chopped fruit stirred into the custard and strained can work if you account for the extra liquid.

Conclusion

I hope this guide makes you feel ready to bake a Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic that will fill your kitchen with nostalgic, welcoming scents and bring smiles to the table. If you love exploring similar ideas, you might find extra inspiration in this cozy take on a classic Cinnamon Pie — Hungry Enough To Eat Six, or compare a different custard approach with an Easy Crustless Rhubarb Custard Pie | Kitchen Frau. If you love this Christmas Eve Cinnamon-Vanilla Custard Pie, save it for later or share it with someone who’d enjoy it too — it’s the sort of holiday dessert that becomes a new family favorite.