Cranberry Custard Pie Recipe
This Cranberry Custard Pie is a celebration of silky-smooth custard cradling tart cranberries all nestled within a flaky crust—a marriage of creamy, tangy, and sweet that feels downright festive from the very first slice. Whether you’re brightening up a holiday dessert table or simply looking for a cheerful twist on classic pie, this recipe delivers unbeatable flavor, a gorgeous pop of color, and a show-stopping finish that’ll have everyone asking for the recipe. It’s one of those foolproof bakes you’ll want to make again and again!
Ingredients You’ll Need
The beauty of this pie is that every ingredient truly shines, working together to create a harmonious balance of textures and flavors. Each component plays a specific, scrumptious role in achieving that signature Cranberry Custard Pie experience.
- Pie crust: The crisp, buttery base that holds up beautifully to the rich filling—store-bought or homemade both work perfectly.
- Fresh or frozen cranberries: These little rubies add gorgeous color and provide just the right tart burst in every bite; no need to thaw if using frozen!
- Eggs: Essential for creating the silky custard that brings creamy richness and a beautiful set to the pie.
- Granulated sugar: Sweetens the custard and balances the bold tang of cranberries perfectly.
- Heavy cream: Adds dreamy richness and smooth texture to the filling, creating that luscious mouthfeel we all crave in a custard pie.
- All-purpose flour: Helps give structure to the custard without making it heavy—just a little goes a long way.
- Vanilla extract: A touch of warmth and depth that rounds out the flavors; use pure extract for the best taste.
- Salt: Just enough to heighten all the other flavors, making sweet taste sweeter and tart taste brighter.
- Powdered sugar (optional): This final dusting adds a little sparkle and sweetness—totally optional, but highly recommended for presentation!
How to Make Cranberry Custard Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Roll out your unbaked 9-inch pie crust and gently fit it into your pie dish. Trim away extra dough if needed, then crimp the edges to make things look especially inviting—no need for perfection, rustic is charming! This prepped crust forms the crispy, golden vessel for all that creamy, cranberry-filled goodness.
Step 2: Add the Cranberries
Scatter the cranberries evenly across the bottom of your crust. If you’re a fan of extra tartness, feel free to add a handful more—it’s all about personal taste! Don’t worry about thawing if you’re using frozen berries; they’ll bake up beautifully right from the freezer.
Step 3: Whisk Up the Custard
Grab a medium mixing bowl and whisk together the eggs and granulated sugar until the mixture is smooth and a little fluffy. Next, pour in the heavy cream, sprinkle in the flour, vanilla extract, and salt, and keep whisking until everything is well-blended and creamy. The better the mix, the silkier your custard will turn out!
Step 4: Pour and Bake
Carefully pour the custard mixture over the cranberries in your pie shell, letting it nestle around the berries. Slide the pie into the oven and bake for 45 to 50 minutes. You’ll know it’s done when the custard is set but still gives a subtle jiggle in the center—think of it like a gentle wave when nudged.
Step 5: Cool and Chill
Let your Cranberry Custard Pie cool completely at room temperature. Once it’s no longer warm, pop it into the refrigerator for at least 2 hours to set fully. This chill time ensures picture-perfect slices and the creme de la creme of creamy textures. Just before serving, give it a snowy dusting of powdered sugar for a touch of sparkle.
How to Serve Cranberry Custard Pie
Garnishes
For an elegant finish, dust the top with powdered sugar right before serving. You could also add a few fresh cranberries or even a twist of orange zest. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is always a welcome addition—each brings its own magic to every bite of Cranberry Custard Pie.
Side Dishes
This pie is delightful all on its own, but if you’d like to turn your dessert course into a full spread, think of pairing it with coffee or hot tea for a cozy vibe. For holiday gatherings, serve alongside spiced nuts or a simple citrus salad to complement and contrast the pie’s richness.
Creative Ways to Present
Individual mini pies are an adorable twist—simply divide the crust and filling among small tart pans. You could also go fancy with decorative pastry cut-outs on top, or present your Cranberry Custard Pie as part of a vibrant holiday dessert board, surrounded by chocolate bark, candied nuts, and fresh fruit for a modern, shareable spread.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or foil and refrigerate. It will stay delicious and fresh for up to three days, with the flavors actually deepening overnight. Be sure to keep it chilled—the creamy custard filling appreciates it.
Freezing
If you’d like to make this pie ahead for a busy holiday, you can absolutely freeze Cranberry Custard Pie. Cool it completely, then wrap tightly in plastic and foil before freezing for up to two months. For best texture, thaw in the refrigerator overnight before serving.
Reheating
To enjoy a warm slice, pop an individual piece in the microwave for 20-30 seconds, just until gently warmed. If you’re reheating the whole pie, cover loosely with foil and warm it in a 300°F (150°C) oven for about 15 minutes. Avoid overheating—it’s all about bringing out the flavors without compromising that delicate custard texture.
FAQs
Can I use dried cranberries instead of fresh or frozen?
For the best tart pop and juiciness, fresh or frozen cranberries are the top choice. If dried cranberries are all you have, soak them in hot water for 10 minutes to plump them up a bit before using, though the result will be a bit sweeter and less tangy than classic Cranberry Custard Pie.
Why does my custard sometimes crack?
Cracks happen if the custard is over-baked, or if it cools too quickly. To avoid this, check the pie a few minutes early and take it out when the custard is just set but still slightly wobbly in the center. Cooling gradually at room temperature helps, too.
Can I add anything else to the custard for extra flavor?
Definitely! A little orange zest stirred into the custard adds lovely brightness, or try a hint of almond extract for a subtle, nutty twist. Just remember that a light hand is best, so you don’t overpower the cranberries.
Is it possible to make Cranberry Custard Pie dairy-free?
Yes, with a couple of swaps: use a dairy-free pie crust and substitute the heavy cream with full-fat coconut milk or a rich non-dairy cream. The result will be slightly different in flavor but still wholly delicious and creamy.
Can this pie be made gluten-free?
Absolutely! Use your favorite gluten-free pie crust and swap the all-purpose flour for a trusted gluten-free blend or cornstarch. The custard will still set beautifully and everyone can have a slice!
Final Thoughts
If you’re looking for an inviting, fuss-free dessert that truly shines, add Cranberry Custard Pie to your rotation. Its vibrant color, creamy richness, and sweet-tart harmony make it a standout for holidays or just-because gatherings alike. Give it a try and don’t be surprised when it becomes your new go-to pie—happy baking!
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Cranberry Custard Pie Recipe
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of the holiday season with this Cranberry Custard Pie. A perfect blend of tart cranberries and creamy custard nestled in a flaky pie crust, this dessert is sure to be a hit at any gathering.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Cranberry Filling:
- 1 1/2 cups fresh or frozen cranberries
Custard:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare the Crust: Roll out and place the pie crust into a 9-inch pie dish. Scatter cranberries over the crust.
- Make the Custard: Whisk eggs and sugar, then add cream, flour, vanilla, and salt. Pour over cranberries.
- Bake: Bake for 45–50 minutes until set. Cool, then refrigerate for at least 2 hours.
- Enjoy: Dust with powdered sugar before serving if desired.
Notes
- If using frozen cranberries, no need to thaw. Add orange zest for a citrusy twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
