why make this recipe
This pie is warm, simple, and cozy for the holidays. It uses common ingredients and a ready crust. You can make it quickly and still feel special. Read a short guide for ideas on timing and serving: simple custard pie guide.
introduction
This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is smooth and lightly spiced. The vanilla and cinnamon give a gentle flavor that most people like. The custard bakes in a pre-made crust so the pie is easy to make and clean up.
how to make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Follow these simple steps to make the pie.
Ingredients :
- 1 pre-made pie crust
- 2 cups milk
- 3 large eggs
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, whisk together the milk, sugar, cornstarch, salt, cinnamon, and eggs.
- Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Remove from heat and stir in the vanilla.
- Pour the custard filling into the pre-made pie crust.
- Bake for 25-30 minutes until the center is set.
- Let cool, then refrigerate for at least 2 hours.
- Serve with whipped cream on top if desired.
how to serve Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Cut the pie into slices and serve chilled. Add a dollop of whipped cream on each slice. You can serve it after a warm main course, such as a simple meatball dinner, for a full holiday meal.
how to store Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Cover the pie with plastic wrap or place it in an airtight container. Keep it in the refrigerator. The pie stays good for 3 to 4 days. Do not freeze; the texture can change.
tips to make Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
- Stir constantly while cooking to avoid lumps.
- Use whole milk for a creamier texture.
- Let the pie cool before chilling to help it set.
- Taste the custard before baking and add a little more cinnamon if you like a stronger spice.
variation (if any)
- Add a pinch of nutmeg for a warmer spice mix.
- Stir in 1/4 cup of maple syrup instead of some sugar for a different sweet flavor.
- Use an oat or gluten-free crust if you need a special diet option.
FAQs
Q: Can I use low-fat milk?
A: Yes, but the pie will be less creamy than with whole milk.
Q: Can I make the custard a day ahead?
A: You can make the custard and keep it in the fridge, then pour into the crust and bake the next day. Cover it well.
Q: Why did my custard have lumps?
A: Lumps happen if you do not stir constantly or if the heat is too high. Use medium heat and whisk slowly.
Q: Can I use fresh vanilla instead of extract?
A: Yes. Use one vanilla bean or about 1-2 teaspoons of vanilla paste for a stronger flavor.
Conclusion
For the full original recipe page, see Christmas Eve Cinnamon-vanilla Creamy Custard Pie. For another saved version and notes, check Christmas Eve Cinnamon-vanilla Creamy Custard Pie – Cooked.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, whisk together the milk, sugar, cornstarch, salt, cinnamon, and eggs.
- Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Remove from heat and stir in the vanilla.
- Pour the custard filling into the pre-made pie crust.
- Bake for 25-30 minutes until the center is set.
- Let cool, then refrigerate for at least 2 hours.
- Cut the pie into slices and serve chilled with a dollop of whipped cream on each slice.