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
Scale
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
