Christmas Eve Cinnamon-Vanilla Creamy Custard Pie: A Festive Delight
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a delightful dessert that embodies the warmth and joy of the holiday season. This luscious pie features a smooth, creamy custard infused with the comforting flavors of cinnamon and vanilla, all nestled in a buttery crust. It’s the perfect ending to your Christmas Eve dinner, offering a sweet and spiced note that will leave your guests craving more. In this article, we will guide you through the ingredients, preparation steps, and serving suggestions for this festive treat.
Ingredients List
To prepare Christmas Eve Cinnamon-Vanilla Creamy Custard Pie, you will need the following ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 2 cups whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter (for greasing)
Ingredient Substitutions
- Milk: You can use almond milk or oat milk for a dairy-free version.
- Sugar: Substitute granulated sugar with coconut sugar for a more natural sweetener.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). If using a store-bought pie crust, follow the package instructions for pre-baking.
Step 2: Prepare the Pie Crust
Grease a 9-inch pie dish with unsalted butter. If using a pre-made crust, place it in the pie dish and prick the bottom with a fork to prevent bubbling. If making a homemade crust, roll it out and fit it into the dish, trimming any excess.
Step 3: Make the Custard Filling
In a medium saucepan over medium heat, combine the whole milk, granulated sugar, cornstarch, ground cinnamon, and salt. Whisk continuously until the mixture thickens and begins to bubble. Remove from heat and let it cool for a few minutes.
Step 4: Add Eggs and Vanilla
In a separate bowl, whisk the eggs and vanilla extract together. Gradually add the cooled milk mixture to the eggs, whisking constantly to prevent the eggs from scrambling. Once combined, pour the custard filling into the prepared pie crust.
Step 5: Bake the Pie
Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving. Slice and serve chilled or at room temperature.
Nutritional Information
Here’s a quick breakdown of the nutritional content per slice (approximately 1/8 of the pie):
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Carbohydrates | 30g |
| Sugars | 12g |
| Protein | 4g |
| Fat | 8g |
| Calcium | 8% DV |
*DV = Daily Value based on a 2,000-calorie diet.
Healthier Alternatives for the Recipe
To make your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie even healthier, consider these modifications:
- Reduce Sugar: Cut down on the sugar by using a natural sweetener like honey or maple syrup.
- Add Nutmeg: Incorporate a pinch of nutmeg for an additional layer of flavor.
Serving Suggestions
Enhance your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie with these creative serving ideas:
- Whipped Cream: Top each slice with a dollop of freshly whipped cream for added richness.
- Spiced Nuts: Serve alongside spiced nuts for a crunchy contrast to the creamy pie.
- Fruit Compote: Drizzle with a warm fruit compote, such as cranberry or apple, for a festive touch.
Common Mistakes to Avoid
To ensure your Christmas Eve Cinnamon-Vanilla Creamy Custard Pie turns out perfectly, keep these common pitfalls in mind:
- Overcooking the Custard: Monitor the baking time closely to avoid a rubbery texture.
- Not Cooling Properly: Allow the pie to cool completely before refrigerating to set the custard properly.
- Skipping the Whisking: Whisking the egg mixture gradually with the milk is crucial to prevent curdling.
Storing Tips for the Recipe
To maintain the freshness and flavor of your custard pie, follow these storage tips:
- Refrigeration: Store the pie covered in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze slices in airtight containers for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie is a festive dessert that brings warmth and sweetness to your holiday celebrations. With its creamy filling and delightful spices, this pie is sure to become a cherished tradition in your family. Make it a part of your Christmas Eve dinner, and enjoy the smiles it brings to your loved ones’ faces!
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance and refrigerate it until ready to serve.
What can I substitute for eggs?
For an egg-free version, use a combination of silken tofu and a tablespoon of cornstarch as a replacement.
How do I know when the pie is done?
The pie is done when the custard is set and a knife inserted into the center comes out clean.
Christmas Eve Cinnamon-Vanilla Creamy Custard Pie
Ingredients
- 1 pre-made pie crust (store-bought or homemade)
- 2 cups whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter (for greasing)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). If using a store-bought pie crust, follow the package instructions for pre-baking.
Step 2: Prepare the Pie Crust
Grease a 9-inch pie dish with unsalted butter. If using a pre-made crust, place it in the pie dish and prick the bottom with a fork to prevent bubbling. If making a homemade crust, roll it out and fit it into the dish, trimming any excess.
Step 3: Make the Custard Filling
In a medium saucepan over medium heat, combine the whole milk, granulated sugar, cornstarch, ground cinnamon, and salt. Whisk continuously until the mixture thickens and begins to bubble. Remove from heat and let it cool for a few minutes.
Step 4: Add Eggs and Vanilla
In a separate bowl, whisk the eggs and vanilla extract together. Gradually add the cooled milk mixture to the eggs, whisking constantly to prevent the eggs from scrambling. Once combined, pour the custard filling into the prepared pie crust.
Step 5: Bake the Pie
Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving. Slice and serve chilled or at room temperature.