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Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic

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December 3, 2025

Gather ‘Round: Why This Pie Gets Made Year After Year

Ok, cards on the table: some years, I barely get a tree up before Christmas Eve. But this Cinnamon-Vanilla Custard Pie? It’s a non-negotiable. No matter how much wrapping paper chaos or last-minute gift runs are going on, I’m whisking eggs and sniffing cinnamon. (There’s a very specific smell in my kitchen that basically screams, “it’s almost December 24th!”) The first time I brought this to a family ‘do, my niece tried to “hide” the last slice behind the brussels sprouts. Bold move. Kind of wish I’d thought of it, honestly.

I Make This When Life Gets Busy—or When I Feel Nostalgic

Honestly, my family goes a little bananas over this pie. I make it when the weather gets nippy, or if I’m angling for some bonus “wow, you baked pie?” points. Sometimes I even make two so there’s leftovers. (Fun fact: there’s never leftovers.) I totally get if you’re wary of anything called a “custard”—I used to be too. But this one is creamy holiday magic. Maybe it’s the cinnamon, or just how easy it is to eat an enormous slice without meaning to. Oh, and I’ve had my own share of runny custards—this recipe is the one where it finally, finally set right.

Here’s What You’ll Need (and My Not-So-Secret Swaps)

1 pre-made 9-inch pie crust (or homemade—my grandma swore by Pillsbury but honestly Trader Joe’s is fine in a pinch)
3/4 cup granulated sugar (sometimes I use half brown sugar if feeling extra spicy)
2 teaspoons ground cinnamon (I’ve done a half n’ half blend with nutmeg—add a pinch if you’re curious!)
1 tablespoon vanilla extract (real is best but imitation works in a crisis; I’ve used both, no shame)
4 large eggs
1 1/2 cups whole milk (I’ve used half-and-half once in a flustered moment and it was dangerously good)
1/4 teaspoon salt
A teeny pat of butter, for dotting (totally optional, but, why not?)

Christmas Eve Cinnamon-Vanilla Custard Pie – Creamy Holiday Dessert Magic

How I Actually Make It—Warts and All

Preheat that oven to 350°F (180°C). Not gonna lie, I sometimes forget and have to wait—use this time to hunt for your favorite spatula.
Fit the pie crust into your pie plate. Patch it up if it cracks, nobody will know (unless your cousin inspects everything—hi, Ben).
In a big bowl, whisk eggs and sugar together. Try not to flick it everywhere. Add cinnamon and salt; really mix until it’s golden-speckled. This is where I sneak a taste—don’t judge.
Pour in the vanilla and milk and whisk again. Should look kind of thin, almost worrying. Don’t panic, it sets with time!
Pour the magic mixture into the crust. Dot with that little butter, because, well… butter.
Bake for about 40–50 minutes. I check after 40—if the middle jiggles gently but isn’t sloshing, you’re golden. If not, maybe 5-10 minutes more. Ovens are weird.
Let it cool on the counter. It will still look wobbly, but sets up as it chills (the waiting is the hardest part, isn’t it?).

Notes From My Not-So-Perfect Pie History

If you overbake, the custard gets a bit rubbery. (I’ve done it—once. Actually twice, fine.)
Sometimes the crust gets a tad soggy; blind baking helps, but I don’t always bother, and honestly it’s still delish.
If you want the pie to slice extra cleanly, chill overnight—but, who are we kidding?

Variations and a Few Experiments Gone Sideways

Swap the cinnamon for cardamom for a twist. Tastes rather Scandinavian (in a good, IKEA-candle way).
Once I tried almond extract instead of vanilla—oddly, my neighbor’s dog loved it, but people were “iffy,” so… your call.
A pinch of orange zest: lovely, but only a little or you’ll regret it.

What If You Don’t Have the Right Tools?

No pie plate? I’ve made this in a square ceramic dish before—nobody batted an eye. And if you don’t have a whisk, a fork does the job. For more on pie crust troubleshooting (seriously helpful!), check out Sally’s Baking Addiction. Also, for pie crust hacks, the King Arthur Baking guide is brilliant.

Storing Leftovers (If You Have Them…Ha)

Cover and keep it in the fridge—lasts up to three days, though honestly, in my house it never lasts more than a single day. Maybe you’ll have more willpower than us, but probably not.

Serving: Our Cozy Family Ritual

I love it chilled the next morning with coffee, but late on Christmas Eve with a dusting of extra cinnamon (and a dollop of whipped cream if you’ve got some) is prime time. My uncle always asks for a tiny scoop of vanilla ice cream, which is, admittedly, genius.

Pro Tips Learned the Hard Way

I once rushed the cooling, cut a steaming slice, and the filling ended up everywhere—let it cool at least an hour, trust me.
Be careful not to over-mix the eggs or you’ll get bubbles and a weird sponge texture—it’ll still taste good, but kinda looks like the moon.
If you’re doubling, use two pans—one big dish doesn’t bake through evenly (I’ve tried; wasn’t cute).

FAQs: Actually, People Do Ask Me Stuff Like This!

Can I make it the day before? Yep—actually, I think the flavor’s even better the next day. Just keep it chilled.
Can I use skim milk? Technically, yes, but it’s less rich. Maybe throw in a splash of cream if you have it for balance.
Does it freeze? Sort of, but the texture gets wonky. I’d say don’t bother unless you’re very desperate.
Help, my custard’s runny! It probably needed another 5 minutes in the oven. Or maybe it’s just warm—cools firmer, promise.
Can I make it dairy free? I’ve heard coconut milk works okay, but haven’t done it myself (yet!).

Oh, by the way—if you ever find yourself cleaning up custard spills and muttering at 1 a.m., know that you’re in good company. Holidays are weird and wonderful like that.