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Christmas Eve Cinnamon-Vanilla Custard Pie

A silky, rich custard pie infused with warm cinnamon and vanilla bean, set in a buttery graham cracker crust. The perfect holiday dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Dessert, Pie
Cuisine: American, Holiday
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 0.25 cup sugar
  • 0.5 tsp cinnamon
Custard Filling
  • 4 large eggs room temperature
  • 0.75 cup sugar
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp vanilla bean paste or extract
  • 1 tsp cinnamon ground
  • 0.25 tsp nutmeg freshly grated
  • 1 tbsp cornstarch
  • 1 pinch salt
Topping
  • 1 cup heavy whipping cream whipped to peaks
  • 1 tbsp cinnamon for dusting

Equipment

  • 9-inch pie dish
  • Saucepan
  • Whisk
  • Fine-mesh sieve
  • Food processor

Method
 

  1. Preheat oven to 350°F (175°C). Mix cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into pie dish.
  2. Bake crust for 10 minutes. Remove and cool slightly. Lower oven temp to 325°F (160°C).
  3. Heat milk, cream, and half the sugar in a saucepan until steaming. Remove from heat; add vanilla and cinnamon.
  4. Whisk eggs, remaining sugar, cornstarch, nutmeg, and salt in a bowl until pale.
  5. Slowly ladle hot milk into eggs while whisking constantly to temper.
  6. Pour mixture back into pan and cook on low for 3-5 mins until slightly thickened. Strain into crust.
  7. Bake for 40-50 minutes until edges set but center jiggles slightly.
  8. Cool completely at room temperature, then refrigerate for 4+ hours.
  9. Top with whipped cream and cinnamon dust before serving.

Notes

Do not overbake! The wobble in the center is key to a creamy texture. It will set as it cools.