"McDonald's Holiday Pie first appeared on menus in 1999 and quickly became a seasonal tradition thanks to its colorful sprinkles and creamy filling. This year, the fan-favorite dessert returned for a limited time beginning in mid-November, giving longtime holiday pie loyalists a brief window to grab one before it disappears again. As an undeniable sucker for culinary nostalgia, I decided to try recreating the pie at home to better understand what makes it so beloved,"
"The biggest difference came down to the filling. McDonald's describes its Holiday Pie as having a creamy, smooth custard, which is true, but when tasted side by side, the texture felt more gelatin-like and closer to Jell-O than a rich custard. The homemade filling, on the other hand, was creamier and more custard-forward, thanks to the cream cheese base and the slightly heavier amount of filling in each pie."
"This version is adapted from a classic copycat approach, scaled down to make a smaller batch. I used just two pie crusts and made the pies a bit smaller, which felt more practical for gatherings when you don't necessarily want a giant dessert. I also slightly increased the cream cheese and filled each mini pie more generously for a richer, more custard-forward center. I swapped in a natural vanilla pudding mix as well, which worked beautifully, and skipped the egg wash."
McDonald's Holiday Pie debuted in 1999 and became a seasonal favorite known for colorful sprinkles and a creamy filling. The pie returned for a limited run starting mid-November. A scaled-down copycat recipe used two pie crusts, smaller pies, increased cream cheese, a natural vanilla pudding mix, and no egg wash to create a richer, custard-forward center. A side-by-side comparison with a purchased McDonald's pie revealed the chain's filling tasted more gelatin-like and Jell-O–like, while the homemade version delivered a creamier, custard-like texture due to the cream cheese base and heavier filling.
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