Mini Christmas Trifles
Delicious no bake mini Christmas trifles layered with sponge, custard, jelly and whipped cream. Fest...
230
total time
8
servings
230 kcal
calories
Introduction
Nothing says Christmas Eve like a warm slice of cinnamon vanilla custard pie. This dessert blends the gentle spice of ground cinnamon with the comforting aroma of vanilla, wrapped in a flaky crust and a silky creamy filling. It is the kind of dish that invites conversations, shared stories, and the soft glow of holiday lights. The custard is rich but smooth, sweet but balanced, and it bakes quietly while you attend to other festive tasks. Whether you are feeding a crowd of relatives or a quiet nuclear family, this pie scales easily and can be made in advance. The key is to start with quality ingredients and to give the custard a gentle temperature during cooking so it does not become grainy or curdled. A water bath helps cushion the heat and keeps the texture velvet smooth. Some years you may want to add a hint of nutmeg or orange zest to celebrate the season, but the base of cinnamon vanilla custard provides a timeless foundation. In this guide you will find practical steps for crust, filling, and bake time, along with tips for a flawless finish, make ahead ideas, and simple serving suggestions that elevate a holiday dessert to a memorable ending to your Christmas Eve feast. The result is a pie that slices neatly, holds its shape when plated, and pairs beautifully with a dollop of whipped cream or a simple scoop of vanilla ice cream.
Gathering Ingredients
Before you start, gather everything you need for a festive yet accessible cinnamon vanilla custard pie. This is one of those recipes where quality ingredients truly shine, so select dairy that is rich and fresh, spices that are aromatic, and a crust that stays tender after baking. For the crust you will need flour with a touch of salt, very cold butter, and just enough ice water to bring the dough together without becoming tough. For the filling, choose whole milk and heavy cream to achieve a silky mouthfeel, bright vanilla, and warm cinnamon that lingers but does not overpower. The eggs should be at room temperature so they whisk smoothly and temper more evenly into the hot dairy. If you like a deeper cinnamon note, you can increase the spice by a small margin, but taste as you go and balance sweetness with a pinch of salt. Optional toppings such as whipped cream or a dusting of cinnamon sugar add a final festive touch when you serve. Shopping in one place makes the process quick, and keeping mis en place organized helps the kitchen feel calm on a busy holiday evening. Ingredients (approximate): - Crust: 1 1/4 cups all-purpose flour, 1/2 cup cold unsalted butter, 1/4 tsp salt, 2–3 Tbsp ice water - Filling: 2 cups whole milk, 1 cup heavy cream, 3 large eggs plus 2 extra yolks, 1/2 cup granulated sugar, 1 1/2 tsp ground cinnamon, 2 tsp vanilla extract or 1 vanilla bean, 1/4 tsp salt - Optional: powdered sugar for dusting, whipped cream for serving Tip: keep the butter as cold as possible for a flaky crust, and let dairy sit out 15–20 minutes to take the chill off so the custard blends smoothly when heated.
Preparing the Pie Crust
A tender, flaky crust is the backbone of any custard pie, and this one is surprisingly forgiving with a little patience. Start by whisking the dry ingredients together to distribute salt evenly. Cut cold butter into cubes and blend it into the flour until the mixture resembles coarse crumbs with small, pea-sized bits of butter visible. The secret to a light texture is keeping the butterfly cold and avoiding overworking the dough. Add ice water gradually, mixing just until the dough comes together. Gather it into a disk, wrap tightly, and chill for at least 30 minutes. While the dough rests, preheat the oven and prepare your workspace by brushing a pie pan with a light coat of butter. After chilling, roll the dough on a lightly floured surface into a circle large enough to fit your pie plate with a margin for crimping. Transfer to the pan, trim excess, and crimp the edges. For extra protection against soggy bottoms, line the crust with parchment and fill with pie weights or dried beans, then bake in a preheated oven at moderate heat until the edges are just starting to set. Remove the weights, let the crust cool slightly, and you are ready to fill. A pre-baked crust gives the custard a clean, crisp texture that contrasts nicely with the creamy center.
Making the Cinnamon-Vanilla Custard Filling
The custard is where the pie gains its luxuriously creamy personality. Start by warming the milk and cream with the cinnamon just until steam rises and small wisps of steam appear near the surface. This infuses the dairy with warm spice without cooking the eggs prematurely. In a separate bowl, whisk the eggs, yolks, and sugar until the mixture lightens in color and thickens slightly. This step helps dissolve sugar and creates a silkier finish. Slowly ladle a cup of the hot dairy into the eggs while whisking constantly to temper them. This prevents curdling and leads to an evenly cooked custard. Return the tempered mixture to the pot with the remaining dairy, add the vanilla and salt, and cook over low heat, whisking constantly, until the mixture coats the back of a spoon and a faint simmer is reached. Do not boil. Strain the custard through a fine sieve into the prepared crust to remove any stray curd or spice particles. This simple step yields a perfectly smooth filling ready for baking, and the house will soon be perfumed with the inviting scent of cinnamon and vanilla warming the holiday kitchen. When cooled slightly, ladle into the crust and smooth the surface before baking to ensure an even slice.
Assembling and Baking the Pie
With the crust ready and the custard at a comfortable temperature, it is time to assemble and bake. Pour the custard into the par-baked crust, taking care not to spill as you move toward the oven. To avoid cracks and a watery bottom, bake the pie in a water bath. Place the pie dish inside a larger pan filled with hot water, which cushions the heat and keeps the custard from cooking too quickly. Bake in a preheated oven at 325–350°F (165–175°C) for about 45–55 minutes, or until the edges are set and the center still has a gentle jiggle. If the crust edges brown too quickly, cover them with a strip of foil or a pie shield. Once the custard has set around the edges but still shivers slightly in the middle, remove the pie from the water bath and let it cool on a rack for at least 30 minutes. The pie will continue to firm up as it cools, and a 2- to 4-hour chill in the refrigerator helps the flavors mature and makes slicing easy. The result is a glossy, lightly speckled surface with a subtle cinnamon veil that invites the first slice of Christmas Eve. This dish pairs nicely with a dollop of whipped cream or a simple scoop of vanilla ice cream. Delicious and elegant, it can be prepared a day ahead without losing its charm.
Cooling and Setting the Custard
Cooling is the unsung hero of a perfect custard pie. After baking, let the pie rest at room temperature for about 30 minutes; this pause allows the custard to finish cooking gently and reduces the risk of cracking due to sudden temperature changes. Then slide the pie onto a rack to cool completely before chilling. A governable set is essential: you want the center to be creamy yet firm enough to slice cleanly. Transfer the cooled pie to the refrigerator and chill for at least two hours, or ideally overnight. The chill time helps the flavors meld and makes the slices neater on the plate. If you plan to serve it with whipped cream or a festive garnish, keep those optional toppings ready until serving time, so the pie looks fresh and inviting. When you are ready to serve, you can dust the surface with a fine layer of cinnamon, or pair each wedge with a small quenelle of whipped cream. For those hosting family in different time zones, this make-ahead approach reduces last minute oven time and ensures you can spend more time enjoying the celebration rather than babysitting a hot dessert. A well-rested custard pie is a memory you can repeat year after year and still feel the same warm holiday glow.
Variations and Practical Tips
The beauty of this custard pie is its adaptability while staying true to its comforting core. If you want a brighter vanilla note, increase the vanilla to 2 1/2 teaspoons and consider using a vanilla bean in addition to extract. For a more pronounced spice layer, increase cinnamon to 1 3/4 teaspoons and add a pinch of nutmeg or cardamom. If you prefer a crust with extra tenderness, you can replace part of the all-purpose flour with a tablespoon of cornstarch, or chill the dough longer to enhance flakiness. Some bakers like to bake the crust a little longer before filling to guarantee crisp edges; others go for a softer crust that stays pillow-like after slicing. When it comes to dairy, whole milk is a reliable choice, but you can swap in 1 cup of half-and-half for a lighter texture, or mix in a splash of cream for extra richness. For a gluten-free option, use a gluten-free flour blend appropriate for pie crusts, keeping the fat cold and the water minimal to avoid toughness. Above all, keep the temperature gentle during cooking and temper the eggs carefully to avoid curdling. These little adjustments allow you to tailor the pie for family favorites, dietary needs, and your Christmas Eve table’s vibe.
Serving Suggestions and Pairings
Serving a cinnamon vanilla custard pie is as much about presentation as it is about flavor. Slice with a sharp, clean knife and wipe the blade between cuts to preserve neat wedges. A light dusting of ground cinnamon over the plate adds an extra festive touch, and a small swirl of whipped cream or a quenelle of vanilla ice cream makes each bite feel like a celebration. For a more sophisticated option, pair the pie with a dark roast coffee, a glass of port, or a cup of hot cocoa for the kids. Fresh citrus zest over the top can brighten the spice and add a hint of brightness to balance the sweetness. If you want a more hands-off approach, you can serve the pie chilled with a spoonful of cinnamon-scented whipped cream and a garnish of a cinnamon stick for a rustic aroma. This dessert also stores beautifully, making it perfect to prepare a day ahead and simply chill until serving time. The flavors linger pleasantly and invite guests to linger at the table, sharing stories and clinking glasses as the night grows merrier. A plate of this pie makes a warm and inviting centerpiece for any Christmas Eve spread, signaling that the celebration has begun in earnest and the memories are about to begin.
Final Presentation and Storage
The final presentation matters as much as the first bite. When you are ready to serve, cut cleanly through the custard with a hot knife, wipe the blade between slices, and plate wedges with a flourish. Dust lightly with cinnamon and, if desired, top with a dollop of whipped cream or a delicate mint leaf for color. To store leftovers, cover the pie tightly and refrigerate for up to three days. If you want to extend its life, you can wrap individual slices and freeze them for up to a month; reheat gently in a warm oven or microwave with a small splash of milk to refresh the texture. For gatherings, consider baking the pie in advance and chilling it overnight so that the flavors have time to meld. On Christmas Eve, this pie can be the quiet moment after the big meal that invites gratitude, conversation, and a shared sense of warmth. It is a classic, dependable dessert that pairs well with the season’s textures and aromas and keeps the celebration grounded in comfort and joy. With its soft custard, cinnamon kiss, and vanilla glow, this pie will be the first request at many future holidays. For a striking finish, serve it at room temperature, not ice cold, to maximize the custard’s silkiness and the crust’s tenderness.
Cinnamon-Vanilla Custard Pie for Christmas Eve
A silky cinnamon-vanilla custard pie recipe perfect for Christmas Eve. Learn crust, filling, bake tips, and easy make-ahead steps for a festive dessert.
total time
230
servings
8
calories
230 kcal
ingredients
- 1 prepared pie crust 🥧
- 2 cups whole milk 🥛
- 1 cup heavy cream 🥛
- 3 large eggs 🥚
- 3/4 cup granulated sugar 🍬
- 2 teaspoons vanilla extract 🍨
- 1 teaspoon ground cinnamon 🌿
- 1/8 teaspoon salt 🧂
- Whipped cream for serving 🍦
- Powdered sugar for dusting ❄️
instructions
- Preheat the oven to 350°F (175°C). Blind bake the pie crust for 10 minutes, then set aside.
- In a saucepan, whisk together milk, cream, sugar, cinnamon, and salt. Warm over medium heat until just steaming—do not boil.
- In a large bowl, whisk the eggs. Slowly whisk in a ladle of the hot milk mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan. Add vanilla and whisk until well combined.
- Strain the custard through a fine-mesh sieve into the par-baked crust to remove any lumps.
- Bake for 35-40 minutes, or until the center is just set with a slight jiggle.
- Let the pie cool on a rack for about 1 hour, then refrigerate for at least 2 hours.
- Serve chilled or at room temperature, topped with whipped cream and a light dusting of powdered sugar.
- If desired, finish with a pinch of cinnamon on top.
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