Cinnamon Vanilla Custard Pie – Easy Creamy Holiday Dessert

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This Cinnamon Vanilla Custard Pie is a creamy, dreamy dessert that melts in your mouth with every bite. With its silky-smooth texture, buttery flaky crust, and warm notes of cinnamon and vanilla, it’s the ultimate comfort food to grace your holiday table.

Whether you’re hosting Christmas Eve dinner or simply looking for easy holiday dessert ideas, this nostalgic pie brings old-fashioned flavor with modern ease. It’s the kind of dessert that feels like a warm hug—elegant enough for entertaining, yet simple enough for a cozy winter night in.

Why You’ll Love This Recipe

• Warm and cozy holiday flavor with vanilla and cinnamon

• Perfect balance of creamy custard and flaky crust

• Easy make-ahead dessert for parties or potlucks

• Kid-approved and adult-adored

• Naturally sweetened without being overly rich

• Simple ingredients you likely already have on hand

Ingredient Breakdown

All-Purpose Flour: The base of the pie crust, providing structure and a tender crumb.
Cold Unsalted Butter: Creates flaky layers in the crust when cut into the flour.
Ice Water: Helps the crust come together without activating too much gluten.
Salt & Optional Sugar: Enhances the flavor of the crust and adds balance.
Eggs: The foundation of the custard—provides richness and structure.
Granulated Sugar: Sweetens the custard without overpowering the vanilla and cinnamon.
Heavy Cream: Gives the filling its creamy, luxurious texture.
Pure Vanilla Extract: Delivers warm, sweet flavor that complements the cinnamon.
Ground Cinnamon: Adds a festive, cozy spice to the custard.
Salt (Custard): Balances sweetness and deepens flavor.

Ingredients:

• For the Crust:

  • 1 ¼ cups all-purpose flour

  • ½ cup cold unsalted butter, cubed

  • 3-4 tbsp ice water

  • ¼ tsp salt

  • 1 tsp sugar (optional)

• For the Custard Filling:

  • 3 large eggs

  • ½ cup granulated sugar

  • 1 ½ cups heavy cream

  • 1 tsp pure vanilla extract

  • ½ tsp ground cinnamon

  • Pinch of salt

Instructions:

1. Make the crust: Mix flour, salt, and sugar (if using). Cut in butter until crumbly. Add ice water, 1 tbsp at a time, until dough forms. Chill for 30 mins. Roll out, place in pie dish, and blind bake at 375°F (190°C) for 10-12 mins with weights, then 5 mins without. Cool.

2. Make the filling: Whisk eggs and sugar until smooth. Add vanilla, cinnamon, and a pinch of salt. Gradually whisk in heavy cream until creamy.

3. Bake the pie: Pour filling into the crust. Bake at 350°F (175°C) for 45-50 mins until edges are set but center is slightly jiggly. Cool for 2 hours.

4. Serve: Top with whipped cream or extra cinnamon. Enjoy!

Pro Tips

• Use cold butter and work quickly for the flakiest crust.

• Do not overmix the dough—you want visible bits of butter in the mix.

• Cool the crust before filling to prevent a soggy bottom.

• Test doneness by gently shaking the pie—center should have a slight wobble.

• Use a pie shield or foil around the crust if it browns too quickly during baking.

Ingredient Swaps or Variations

• Milk instead of cream: Use whole milk for a lighter custard (but less creamy).

• Spice it up: Add nutmeg or cloves for deeper holiday flavor.

• Gluten-free crust: Use a gluten-free flour blend in place of all-purpose.

• Dairy-free version: Substitute coconut cream for heavy cream.

• Mini pies: Use a muffin tin and reduce baking time for individual servings.

Serving Suggestions

• Pair with spiced hot cider, chai tea, or a bold cup of coffee.

• Serve warm with a scoop of vanilla ice cream or whipped topping.

• Add crushed candied pecans or toffee bits on top for crunch.

• Garnish with a cinnamon stick for a festive presentation.

Make Ahead + Storage Tips

• Make ahead: Prepare crust and filling separately up to 2 days in advance. Assemble and bake the day you plan to serve.

• To store: Keep leftovers refrigerated in an airtight container for up to 4 days.

• To reheat: Warm individual slices in the microwave for 15–20 seconds.

• Freezer-friendly: Freeze the fully baked and cooled pie for up to 2 months. Wrap tightly in foil and plastic wrap.

Cultural or Historical Notes

Custard pies have long been part of traditional European and American baking, especially during the holiday season. This cinnamon-vanilla version nods to classic French-style custard tarts, while the spices reflect the warmth of American holiday baking traditions.

Frequently Asked Questions (FAQ)

Can I use store-bought crust?
Yes, a quality store-bought crust will work in a pinch, though homemade adds a flakier, richer texture.

Why is my custard runny in the center?
It may be underbaked. The edges should be set and the center should jiggle slightly, but not slosh. Let it cool completely to finish setting.

Can I make this pie ahead for Christmas Eve?
Absolutely! It actually tastes better the next day once the flavors have melded.

How do I prevent a soggy bottom crust?
Blind baking is key. Make sure the crust is baked and cooled before pouring in the filling.

What if I don’t have pie weights?
Use dried beans, uncooked rice, or even sugar to weigh down the crust during blind baking.

Notes

• Be sure to let the pie cool fully—cutting it too soon may cause the custard to run.

• Allergic to dairy? Try substituting the heavy cream with coconut cream for a rich, non-dairy option.

• Sprinkle with powdered sugar right before serving for a snowy holiday touch.

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