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Christmas Eve Cinnamon-Vanilla Custard Pie

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A creamy, delightful dessert featuring warm flavors of cinnamon and vanilla, perfect for holiday celebrations.

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

Instructions

  1. Preheat oven to 375°F (190°C). Roll out the crust and place it in a 9-inch pie dish. Line with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Cool slightly.
  2. In a saucepan, heat milk and cream with cinnamon and vanilla until steaming (do not boil). If using a cinnamon stick or vanilla bean, steep for 10 minutes and then remove.
  3. In a mixing bowl, whisk eggs, sugar, and a pinch of salt until smooth and pale.
  4. Slowly pour the hot milk mixture into the eggs while whisking constantly to temper. Strain through a fine-mesh sieve for extra smoothness.
  5. Lower the oven temperature to 325°F (160°C). Pour the custard into the pre-baked pie crust. Bake for 35–40 minutes until the edges are set, but the center jiggles slightly.
  6. Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.

Notes

This pie is best served chilled. Slice and serve with whipped cream or a sprinkle of nutmeg. Store covered in the refrigerator for up to 3 days.

Find it online: https://zestuni.site/christmas-eve-cinnamon-vanilla-custard-pie/