Holiday Pie – Easy McDonald’s Copycat

This homemade McDonald’s Holiday Pie is filled with smooth vanilla custard, wrapped in golden pie crust, and finished with a sweet icing drizzle and sprinkles. It’s cozy, nostalgic, and surprisingly easy — perfect for using up pie crust or just baking something soft and low-effort that still tastes like a little celebration.

Jump to Recipe

Quick Summary

• Prep time: 30 mins
• Cook time: 15 mins
• Rest time: 4 hrs (chill the filling)
• Flavor: sweet, creamy, lightly buttery
• Great for: holiday mornings, stress baking, lazy weekends

Why I Like This Recipe

Honestly? Didn’t even mean to make it. But it came out golden, soft inside, with that custard-sugar bite that just works. I’ve made it twice now — might be a regular.

Ingredients

• 3 oz cream cheese, softened
• 1½ tsp vanilla extract
• 6 tbsp pastry cream mix (or custard powder)
• ½ cup whole milk
• 2 refrigerated pie crusts

Icing:

• 2 tbsp whole milk
• ½ cup confectioners’ sugar
• Sprinkles (optional but fun)

How To Make Holiday Pie

1. Make the filling: Beat cream cheese until smooth. Add vanilla, custard mix, milk. Blend until creamy. Chill for 4 hours until thick.
2. Roll and cut crust: Roll one pie crust to ⅛” thick. Cut into 6 rectangles. Chill on a baking tray. Do the same with the second crust.
3. Assemble pies: Spoon chilled filling onto half the rectangles. Top with another rectangle. Press edges to seal. Chill while oven preheats.
4. Bake: Bake at 200°C for 10–15 mins until golden. Watch closely around the 10 min mark.
5. Glaze and sprinkle: Whisk milk + powdered sugar. Drizzle over warm pies. Add sprinkles if you’re in the mood. Let cool slightly, then eat.

Tips for Success

• Chill the custard or it’ll leak everywhere
• Keep the dough cold — it holds the shape better
• Don’t skip sealing the edges. Trust.
• Bake on the middle rack for even color

Storage and Reheating

• Fridge: Store in a sealed container, up to 4 days.
• Freezer: Wrap in foil. Freeze up to 1 month. Reheat straight from frozen.
• Reheat: Oven at 180°C for 6–8 mins. Icing gets soft again, crust crisps back up.

Frequently Asked Questions

• Can I use instant pudding instead of custard powder?
  Yep. It’ll be sweeter and softer, but still works.
• Can I make the filling ahead of time?
  Definitely. Make it the night before — the chill time only helps.
• Why are my pies leaking during baking?
  Filling too warm or edges weren’t sealed tight enough. Chill before baking helps.
• Do I need both crusts?
  Yes — you need a top and bottom. This isn’t a turnover situation.
• Can I make these smaller?
  Sure. Just cut smaller rectangles. You’ll get more minis and probably feel fancy.

Common Mistakes and How to Dodge Them

• Not chilling the filling: It’ll leak. Chill for at least 4 hours. Overnight’s even better.
• Warm pie dough: It softens too fast and doesn’t hold up. Keep it cold until right before use.
• Overfilling: A little goes a long way. If you add too much, the custard bursts out. Not cute.
• Twisting when sealing edges: No need. Just press with a fork or fingers. Clean seal, clean bake.
• Underbaking: Watch for that light golden color. Too pale = soggy bottom. Go another minute or two if needed.

Nutrition Facts (Per Serving)

• Calories: 583 kcal
• Total Fat: 36g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 330mg
• Potassium: 75mg
• Total Carbohydrate: 56g
• Dietary Fiber: 1g
• Sugars: 21g
• Protein: 5g

You Might Also Like:

• Strawberry And Crème Pie – Easy McDonald’s Copycat
• McDonald’s Apple Pie– Easy McDonald’s Copycat
• Sausage McGriddle – Easy McDonald’s Copycat
• Cinnamon Roll – Easy McDonald’s Copycat