Description
A festive and creamy Christmas Eve pie infused with warm cinnamon and fragrant vanilla, featuring a smooth custard filling in a buttery pie crust. Perfect for cozy holiday gatherings.
Ingredients
- 1 9-inch pie crust (pre-baked)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Place the pre-baked pie crust on a baking sheet.
- In a medium saucepan, heat the milk and cream over medium heat until just steaming but not boiling.
- In a large bowl, whisk together sugar, eggs, cornstarch, cinnamon, vanilla, and salt until smooth.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes).
- Pour the custard into the pre-baked crust and smooth the top.
- Bake for 25–30 minutes or until the edges are set and the center slightly jiggles.
- Remove from oven and let cool completely. Chill for at least 2 hours before serving.
- Dust with nutmeg or extra cinnamon before serving for a festive touch.
Notes
- You can use half-and-half instead of milk and cream for a lighter version.
- Ensure the custard is not overcooked or it may curdle.
- Serve chilled with whipped cream or a drizzle of caramel sauce.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American