There’s something truly magical about Christmas Eve—the quiet hum of excitement in the air, the soft glow of lights twinkling on the tree, and the comforting scent of spices wafting from the kitchen. For many families, the night before Christmas is filled with long-held traditions, and in our home, one of the most beloved is gathering around the table with a slice of Cinnamon Vanilla Creamy Custard Pie.
This pie isn’t just a dessert—it’s a little piece of nostalgia on a plate. My grandmother used to make it every Christmas Eve after dinner. As kids, we’d watch the custard set slowly in the oven, hypnotized by the sweet scent of cinnamon and vanilla filling the house. Once it was cooled and ready, she’d slice it up and serve it with a dusting of cinnamon sugar or a dollop of whipped cream.
Over time, I’ve carried on this tradition in my own kitchen, tweaking it ever so slightly to match the creamy, smooth texture I love. This pie has now become our family’s edible countdown to Christmas morning—simple, comforting, and made with love.
Whether you’re new to custard pies or you’ve been baking for years, this recipe is a must-try. It’s silky, fragrant, and packed with cozy holiday vibes.
Why You’ll Love This Recipe:
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Cozy & Comforting: It’s like a warm hug in dessert form—creamy, lightly spiced, and nostalgic.
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Easy to Make: Don’t be intimidated by custard—it’s simpler than it sounds and uses everyday ingredients.
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Perfect for Holidays: A great make-ahead dessert that feels festive without being overly fussy.
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Crowd Pleaser: Everyone loves a creamy pie, especially when it’s laced with vanilla and cinnamon.
INGREDIENTS YOU’LL NEED:
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1 ready-made pie crust (or your favorite homemade crust)
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2 cups whole milk
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3 large eggs
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¾ cup granulated sugar
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1 tablespoon vanilla extract
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1 teaspoon ground cinnamon (plus extra for topping)
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¼ teaspoon salt
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¼ teaspoon ground nutmeg (optional, for a little extra warmth)
HOW TO MAKE CHRISTMAS EVE CINNAMON VANILLA CREAMY CUSTARD PIE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat the Oven & Prep the Crust
Start by preheating your oven to 350°F (175°C). If you’re using a store-bought crust, roll it out and gently press it into a 9-inch pie dish. Crimp the edges if you’re feeling fancy, or just go rustic—this pie’s charm is in its simplicity. Prick the bottom with a fork a few times to prevent bubbling.
Step 2: Make the Custard Filling
In a large mixing bowl, whisk together the eggs and sugar until the mixture turns pale and slightly frothy. This helps give the custard its signature lightness. Then, slowly add in the milk, vanilla extract, ground cinnamon, salt, and nutmeg if using. Whisk until everything is smooth and well combined. The mixture should smell like the holidays—sweet, warm, and inviting.
Step 3: Pour and Bake
Carefully pour the custard mixture into your prepared pie crust. It’s okay if it seems a little thin—it’ll firm up beautifully as it bakes. Place the pie on the middle rack of your oven and bake for 45–50 minutes. You’re looking for a gently golden top and a slight jiggle in the center when you give the pan a little nudge.
Step 4: Cool and Set
Once the pie is out of the oven, let it cool completely at room temperature. As it cools, the custard will finish setting. Don’t rush this part! I know it’s tempting, but this is key to achieving that perfect creamy texture.
Step 5: Chill (Optional)
For a firmer texture, you can refrigerate the pie for 2–3 hours before serving. It also tastes lovely slightly chilled, especially if you’re serving it after a warm holiday meal.
Step 6: Serve & Savor
Dust the top with a bit more cinnamon, slice, and serve. Add whipped cream if you like, but honestly, it’s perfect on its own.
HELPFUL TIPS:
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Room-Temperature Ingredients: Using room-temperature eggs and milk helps the custard blend more evenly.
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Test for Doneness: The pie is done when the center jiggles slightly, but the edges are set. Don’t wait until it’s completely firm—it will continue to set as it cools.
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Crust Shielding: If your crust edges start browning too quickly, cover them with foil halfway through baking.
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Make Ahead: This pie is a dream for planning ahead. Bake it the night before and chill—it’ll be ready to go Christmas Eve or morning.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 5 minutes
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Yield: 8 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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You can use a homemade crust if you have the time—it does add a lovely touch. But store-bought works beautifully, too.
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Want to make it dairy-free? Try swapping the milk with almond or oat milk, though the texture may be slightly different.
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Don’t skip the vanilla—it gives the custard its comforting flavor.
NUTRITIONAL INFORMATION (Per Serving – Approximate):
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Calories: 220
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Protein: 5g
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Fat: 8g
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Carbohydrates: 30g
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Fiber: 0g
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Sugar: 22g
FREQUENTLY ASKED QUESTIONS:
Can I make this pie ahead of time?
Absolutely! In fact, it’s even better when it’s had time to chill in the fridge for a few hours or overnight.
Why is my custard pie runny?
It likely needed a little more baking time. Make sure to check for that gentle jiggle in the center and let it cool completely so it can set up.
Can I freeze this pie?
Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before serving.
STORAGE INSTRUCTIONS:
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Fridge: Store leftovers in the fridge, covered, for up to 3 days.
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Freezer: Wrap and freeze for up to 1 month. Let thaw in the fridge before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy, creamy delights:
CONCLUSION
There’s a quiet kind of magic in recipes that hold memories. This Christmas Eve Cinnamon Vanilla Creamy Custard Pie isn’t just about dessert—it’s about the feeling that comes with it: warmth, comfort, and the joy of sharing something homemade with the people you love. Whether it’s your first time baking a custard pie or part of your holiday tradition, this recipe is one you’ll reach for year after year.
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Christmas Eve Cinnamon Vanilla Creamy Custard Pie
Description
There’s something truly magical about Christmas Eve—the quiet hum of excitement in the air, the soft glow of lights twinkling on the tree, and the comforting scent of spices wafting from the kitchen. For many families, the night before Christmas is filled with long-held traditions, and in our home, one of the most beloved is gathering around the table with a slice of Cinnamon Vanilla Creamy Custard Pie.
This pie isn’t just a dessert—it’s a little piece of nostalgia on a plate. My grandmother used to make it every Christmas Eve after dinner. As kids, we’d watch the custard set slowly in the oven, hypnotized by the sweet scent of cinnamon and vanilla filling the house. Once it was cooled and ready, she’d slice it up and serve it with a dusting of cinnamon sugar or a dollop of whipped cream.
Over time, I’ve carried on this tradition in my own kitchen, tweaking it ever so slightly to match the creamy, smooth texture I love. This pie has now become our family’s edible countdown to Christmas morning—simple, comforting, and made with love.
Whether you’re new to custard pies or you’ve been baking for years, this recipe is a must-try. It’s silky, fragrant, and packed with cozy holiday vibes.
Ingredients
1 ready-made pie crust (or your favorite homemade crust)
2 cups whole milk
3 large eggs
¾ cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon (plus extra for topping)
¼ teaspoon salt
¼ teaspoon ground nutmeg (optional, for a little extra warmth)
Instructions
Step 1: Preheat the Oven & Prep the Crust
Start by preheating your oven to 350°F (175°C). If you’re using a store-bought crust, roll it out and gently press it into a 9-inch pie dish. Crimp the edges if you’re feeling fancy, or just go rustic—this pie’s charm is in its simplicity. Prick the bottom with a fork a few times to prevent bubbling.
Step 2: Make the Custard Filling
In a large mixing bowl, whisk together the eggs and sugar until the mixture turns pale and slightly frothy. This helps give the custard its signature lightness. Then, slowly add in the milk, vanilla extract, ground cinnamon, salt, and nutmeg if using. Whisk until everything is smooth and well combined. The mixture should smell like the holidays—sweet, warm, and inviting.
Step 3: Pour and Bake
Carefully pour the custard mixture into your prepared pie crust. It’s okay if it seems a little thin—it’ll firm up beautifully as it bakes. Place the pie on the middle rack of your oven and bake for 45–50 minutes. You’re looking for a gently golden top and a slight jiggle in the center when you give the pan a little nudge.
Step 4: Cool and Set
Once the pie is out of the oven, let it cool completely at room temperature. As it cools, the custard will finish setting. Don’t rush this part! I know it’s tempting, but this is key to achieving that perfect creamy texture.
Step 5: Chill (Optional)
For a firmer texture, you can refrigerate the pie for 2–3 hours before serving. It also tastes lovely slightly chilled, especially if you’re serving it after a warm holiday meal.
Step 6: Serve & Savor
Dust the top with a bit more cinnamon, slice, and serve. Add whipped cream if you like, but honestly, it’s perfect on its own.
Notes
-
You can use a homemade crust if you have the time—it does add a lovely touch. But store-bought works beautifully, too.
-
Want to make it dairy-free? Try swapping the milk with almond or oat milk, though the texture may be slightly different.
-
Don’t skip the vanilla—it gives the custard its comforting flavor.