A warm, simple pie for Christmas Eve nights.
introduction
This pie is creamy, mild, and warm with cinnamon and vanilla. It fits a small holiday table and a family get-together. If you like easy holiday sweets, try this. For a cozy soup to go with it, you can also try Bacon Cheddar Gnocchi Soup.
why make this recipe
This recipe is fast and needs few items. It uses a pre-made crust and simple pantry ingredients. The taste is classic: vanilla and cinnamon with a soft custard. It is great for a quick holiday dessert that still feels special.
how to make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Follow simple steps and watch the custard set. Use a medium oven and do not overbake. Take the pie out when it is set but still slightly jiggly in the center. Let it cool and chill before serving.
Ingredients :
1 pre-made pie crust, 2 cups milk, 3 large eggs, 1 cup sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a saucepan, heat milk over medium heat until warm.
- In a bowl, whisk together the eggs, sugar, cornstarch, vanilla extract, cinnamon, and salt.
- Slowly add the warm milk to the egg mixture, whisking continuously.
- Pour the mixture into the pie crust.
- Bake for 30-35 minutes or until the custard is set and lightly golden.
- Allow to cool, then refrigerate before serving. Enjoy a slice of festive pie!
how to serve Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Cut the pie into slices after it chills. Serve cold or slightly cool. Add a dusting of cinnamon or a spoon of whipped cream. A small scoop of vanilla ice cream also works well.
how to store Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Cover the pie with plastic wrap or an airtight lid. Keep it in the fridge. It will stay good for 3 to 4 days. Do not leave it at room temperature for long.
tips to make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- Warm the milk slowly. Do not boil it.
- Whisk the eggs and sugar well so the mixture is smooth.
- Add the warm milk slowly to avoid cooking the eggs.
- Check the pie at 30 minutes. It should be set but slightly soft in the center.
- For other holiday ideas, try a simple bake like Biscuit Vegetable Pot Pie Casserole.
variation (if any)
- Add a tablespoon of melted butter for a richer flavor.
- Stir in a pinch of nutmeg with the cinnamon.
- Use half-and-half instead of milk for a richer custard.
FAQs
Q: Can I use a homemade crust?
A: Yes. A homemade crust works fine. Bake it as you like before filling.
Q: Can I use almond milk or another milk?
A: You can. The texture may change a bit, but it will still be tasty.
Q: How will I know the custard is done?
A: The center should be mostly set but with a small gentle jiggle. It firms as it cools.
Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it in the fridge.
Q: Can I freeze the pie?
A: Freezing custard pies is not ideal. The texture can change. Best to chill and eat within a few days.
Conclusion
For the original online recipe, see Christmas Eve Cinnamon-vanilla Creamy Custard Pie. A saved copy is also available here: Christmas Eve Cinnamon-vanilla Creamy Custard Pie – Cooked.
Cinnamon-Vanilla Creamy Custard Pie
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a saucepan, heat milk over medium heat until warm.
- In a bowl, whisk together the eggs, sugar, cornstarch, vanilla extract, cinnamon, and salt.
- Slowly add the warm milk to the egg mixture, whisking continuously.
- Pour the mixture into the pie crust.
- Bake for 30-35 minutes or until the custard is set and lightly golden.
- Allow to cool, then refrigerate before serving.
- Cut the pie into slices after it chills.
- Serve cold or slightly cool, optionally with a dusting of cinnamon or a spoon of whipped cream.