Description
Indulge in the festive flavors of Christmas with this Cinnamon-Vanilla Creamy Custard Pie. Featuring a buttery, flaky crust filled with a velvety custard infused with the warm spice of cinnamon and the sweet aroma of vanilla, this pie is the ultimate holiday dessert. Perfect for Christmas Eve gatherings, this recipe combines simplicity and elegance, ensuring your family and friends enjoy a homemade treat filled with holiday cheer. Serve it topped with whipped cream or a dusting of cinnamon for a delightful finish that’s guaranteed to impress.
Ingredients
For the Crust
- All-purpose flour – 1 1/4 cups
- Cold unsalted butter – 1/2 cup (cut into small cubes)
- Ice water – 2-3 tablespoons
- Salt – A pinch
- Optional: 1 tablespoon sugar (if you prefer a slightly sweet crust)
For the Custard Filling
- Large eggs – 3
- Granulated sugar – 1/2 cup
- Heavy cream – 1 1/4 cups
- Pure vanilla extract – 2 teaspoons
- Ground cinnamon – 1 teaspoon
- Salt – A pinch
Instructions
Step 1: Prepare the Pie Crust
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
- Cut in the Butter: Add the cold butter cubes and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Roll the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer it to the dish, trim the edges, and crimp them as desired.
- Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 10-12 minutes. Remove the weights and bake for another 5 minutes. Let the crust cool.
Step 2: Prepare the Custard Filling
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until smooth and well combined.
- Add Vanilla and Cinnamon: Mix in the vanilla extract and ground cinnamon, ensuring the spices are evenly distributed.
- Incorporate Cream: Gradually whisk in the heavy cream until the mixture is smooth and creamy. Add a pinch of salt to balance the sweetness.
Step 3: Assemble and Bake the Pie
- Pour the Filling: Carefully pour the custard filling into the pre-baked pie crust. Avoid overfilling to prevent spillage during baking.
- Bake the Pie: Preheat the oven to 350°F (175°C). Bake the pie for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. The custard will continue to set as it cools.
Step 4: Garnish and Serve
- Top with whipped cream or a sprinkle of cinnamon before serving.
- Slice and enjoy with a warm cup of coffee or hot cocoa for the perfect holiday treat.
This recipe creates a rich, creamy, and festive dessert that’s perfect for your Christmas Eve celebrations!
Notes
- Chilling the Dough: Ensure the pie dough is thoroughly chilled before rolling out. This step is crucial for achieving a flaky crust and preventing it from shrinking during baking.
- Blind Baking Tip: If you don’t have pie weights, dried beans or uncooked rice work perfectly as substitutes for weighing down the crust.
- Custard Consistency: The custard should still have a slight jiggle in the center when you remove the pie from the oven. It will set further as it cools. Avoid overbaking to prevent a rubbery texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes