Christmas Eve Cinnamon-Vanilla Creamy Custard Pie

There’s something magical about the aroma of cinnamon and vanilla filling the house on Christmas Eve. This Cinnamon-Vanilla Creamy Custard Pie brings together the comforting warmth of the holidays in a single, velvety slice. The silky custard infused with vanilla essence and a hint of spice rests beautifully inside a buttery, flaky crust—simple yet elegant. I’ve made this pie for several Christmas gatherings, and it’s always the first dessert to disappear. What makes it truly special is how balanced the flavors are: not overly sweet, but gently spiced and perfectly creamy. Whether you’re hosting family dinner or enjoying a quiet evening by the fire, this pie delivers all the coziness of the season.

Why You’ll Love This Recipe

This pie captures the essence of Christmas with its rich, creamy filling and subtle warmth of cinnamon. It’s easy to prepare, requires simple ingredients, and can be made ahead—ideal for the busy holiday season. The smooth custard texture pairs beautifully with the flaky crust, creating a dessert that’s both comforting and refined.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pie crust – A pre-made or homemade buttery pie crust serves as the foundation. I’ve tried both, and while homemade adds a rustic charm, store-bought works beautifully for convenience.

Whole milk – The richness of whole milk gives the custard its creamy body. You can substitute with half-and-half for an even more indulgent result.

Heavy cream – This adds luxurious smoothness and depth to the custard filling. The combination of milk and cream strikes a perfect texture balance.

Eggs – Fresh eggs are crucial, giving structure to the custard as it bakes and setting that delicate, silky consistency.

Granulated sugar – The gentle sweetness of sugar enhances the natural flavors without overpowering the vanilla or spice.

Vanilla extract – This is the heart of the pie’s aroma. Pure vanilla extract gives a deep, warm note that complements the creaminess perfectly.

Ground cinnamon – The star spice of the holiday season, adding warmth and a festive fragrance. A small pinch sprinkled on top before baking also creates a lovely golden hue.

Salt – Just a touch helps bring out the sweetness and roundness of the other flavors.

Butter – A bit of melted butter enriches the filling and harmonizes the custard’s texture, giving it that luscious finish.

Directions

Preheat the oven to 350°F (175°C). Place the prepared pie crust in a pie dish and crimp the edges neatly. In a large bowl, whisk together the eggs, sugar, and salt until well combined. Slowly add the milk, heavy cream, vanilla extract, and melted butter, whisking continuously to ensure a smooth mixture. Stir in the ground cinnamon and give it a final mix to blend the flavors evenly. Pour the custard mixture into the prepared crust. Bake for about 45–50 minutes, or until the center is just set but still slightly wobbly when gently shaken. Allow the pie to cool completely before slicing—it will continue to firm up as it rests. For an extra touch, sprinkle a light dusting of cinnamon on top before serving.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves about 8 slices. Preparation time is roughly 15 minutes, with a baking time of 45–50 minutes and cooling time of at least 1 hour before serving.

Storage/reheating

Once cooled, store the pie in the refrigerator for up to 3 days, covered loosely with plastic wrap. To reheat, warm slices in the oven at 300°F for 10–12 minutes, or enjoy it chilled—it tastes wonderful either way.

Variations and Customizations

Spiced Eggnog Twist – Replace half the milk with eggnog for a festive spin full of nutmeg flavor.
Coconut Custard Version – Substitute a portion of the milk with coconut milk and sprinkle shredded coconut on top before baking.
Maple Cream Delight – Use a tablespoon of maple syrup in place of part of the sugar for deeper, caramel-like sweetness.
Almond Infusion – Add a splash of almond extract instead of vanilla for a nutty aroma. I tried this with almond milk, and it worked great.
Chocolate Swirl Custard – Drizzle melted dark chocolate through the filling before baking for a marbled effect.
Crust-Free Option – For a lighter version, bake the custard directly in a greased pie dish without the crust.
Spiced Chai Variation – Blend in a pinch of cardamom, cloves, and ginger for a warm chai-inspired flavor.
Cinnamon Sugar Crust – Brush the crust with butter and sprinkle cinnamon sugar before baking for extra crunch.
Whipped Cream Topping – Serve each slice with a generous dollop of whipped cream dusted with cinnamon.
Caramel Drizzle Finish – Drizzle caramel sauce over the top for an elegant presentation and added sweetness.

FAQs

Can I make this pie ahead of time?

Yes, it’s perfect for making a day in advance. Simply chill and serve when ready.

Can I freeze this custard pie?

Yes, freeze it after baking and cooling completely, wrapped tightly for up to one month.

How do I prevent the custard from curdling?

Avoid overbaking and use moderate oven heat to ensure a silky texture.

Can I use skim milk instead of whole milk?

You can, but the custard will be less creamy. Whole milk gives the best results.

How do I know when the pie is done?

The center should be slightly wobbly but not liquid; it sets as it cools.

Can I use a graham cracker crust?

Absolutely, it adds a sweet, crunchy contrast to the smooth custard.

Should the pie be served warm or cold?

Either works, though chilled brings out the creamy flavor best.

Can I use vanilla bean instead of extract?

Yes, scrape one vanilla bean pod into the custard for a rich, aromatic taste.

What if my crust browns too quickly?

Cover the edges with foil halfway through baking to prevent over-browning.

Can I add nutmeg or other spices?

Definitely—nutmeg, clove, or allspice complement cinnamon beautifully.

Conclusion

This Christmas Eve Cinnamon-Vanilla Creamy Custard Pie embodies everything comforting about the holiday season. Smooth, fragrant, and effortlessly elegant, it’s a dessert that brings warmth to every table. Whether enjoyed with coffee by the fireplace or served after a festive meal, this pie never fails to impress. It’s simple, classic, and truly captures the spirit of Christmas.

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