Cranberry Custard Pie Recipe

Cranberry Custard Pie is a show-stopping dessert that effortlessly marries tart cranberries with a rich, silky-smooth custard, all tucked into a buttery pie crust. This recipe is pure comfort but with a festive, colorful twist—perfect for holiday gatherings or whenever you want a sweet treat that feels special yet isn’t fussy to make. When the pie comes bubbling out of the oven, filling your kitchen with an inviting aroma, you’ll see why it’s loved by pie aficionados and casual bakers alike. Trust me, once you try it, this Cranberry Custard Pie will become one of your regular go-tos!

Cranberry Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cranberry Custard Pie is in its straightforward list of quality ingredients—each one brings something crucial to the table. Gather these essentials, and you’re well on your way to a dessert that dazzles with both color and flavor.

  • Unbaked 9-inch pie crust: The crisp, golden base that holds everything together and adds buttery flavor in every bite.
  • 2 cups fresh or frozen cranberries: These ruby-red berries provide a pop of tartness and gorgeous color—no need to thaw if frozen.
  • 3 large eggs: Eggs give the custard its creamy body and help the filling set up perfectly.
  • 1 cup granulated sugar: Sweetens the custard and balances out the cranberries’ natural tartness.
  • 1 cup heavy cream: This adds indulgent richness and makes the custard luxuriously smooth.
  • 1 teaspoon vanilla extract: A classic flavor booster that deepens the pie’s overall aroma and taste.
  • 1/4 teaspoon salt: Just enough to round out the sweetness and elevate all the flavors.
  • Powdered sugar for dusting (optional): A simple, pretty finishing touch that dresses up your pie for any occasion.

How to Make Cranberry Custard Pie

Step 1: Prepare the Pie Crust

Place your unbaked 9-inch pie crust into your favorite pie dish, pressing it gently into the corners and crimping the edges however you like—rustic or elegant, your call! This is your pie’s foundation, so take a moment to make it look inviting.

Step 2: The Cranberry Layer

Evenly scatter the fresh or frozen cranberries over the bottom of the crust. Don’t worry if they roll around; just try to distribute them so every slice is studded with fruit. If you prefer it a little sweeter, you can toss the cranberries with a spoonful or two of sugar before adding them.

Step 3: Whisk Up the Custard

In a medium mixing bowl, whisk together the eggs, granulated sugar, heavy cream, vanilla extract, and salt until smooth and slightly frothy. The custard should be well blended so it bakes up silky and cohesive. Take a moment to appreciate the pale, creamy color—it’s a sign of good things to come!

Step 4: Assemble and Bake

Pour the custard evenly over the cranberries in the pie shell, making sure the berries are mostly covered. Slide your masterpiece into a preheated 375°F oven and bake for 40 to 45 minutes, or until the custard is set and a knife inserted in the center comes out clean. The aroma will fill your kitchen, making it nearly impossible to wait.

Step 5: Cool and Garnish

Let the pie cool completely so the custard can finish setting. If you like, dust the top with a little powdered sugar for a snowy, picture-perfect finish. Now, try not to swoon as you slice into your Cranberry Custard Pie!

How to Serve Cranberry Custard Pie

Cranberry Custard Pie Recipe - Recipe Image

Garnishes

A dusting of powdered sugar makes the top sparkle and highlights the vibrant cranberries. For extra flair, add a dollop of whipped cream or some fresh orange zest to each slice—the citrus pairs beautifully with the cranberry’s tartness.

Side Dishes

Serve your Cranberry Custard Pie alongside a hot cup of coffee, spiced tea, or even a glass of dessert wine for a truly cozy experience. It’s also lovely paired with vanilla ice cream or a simple fruit compote if you want something cool and creamy on the side.

Creative Ways to Present

Try cutting the pie into small squares and serving them as bite-size dessert bars at a party, or layer slices with whipped cream in parfait glasses for a stunning, layered treat. For holidays, you can stencil a festive pattern onto the pie with powdered sugar for guests to admire before digging in.

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Custard Pie keeps best in the refrigerator; simply cover the pie (or individual slices) with plastic wrap or foil, and it will stay delicious for up to 3 days. Make sure it’s cooled completely before refrigerating so the custard maintains a smooth, creamy texture.

Freezing

You can freeze Cranberry Custard Pie for up to 2 months. Wrap the whole (cooled) pie tightly in plastic wrap and then in a layer of foil, or place individual slices in airtight containers. Thaw overnight in the refrigerator before serving, and dust with powdered sugar just before enjoying.

Reheating

To enjoy your pie warm, reheat individual slices in a 300°F oven for about 10 minutes or zap briefly in the microwave. Just remember, the custard is at its silkiest when served at room temperature or lightly warmed, so avoid overheating.

FAQs

Can I use dried cranberries in this Cranberry Custard Pie?

For best results, stick with fresh or frozen cranberries, as they create the juicy bursts of flavor that define this pie. Dried cranberries are sweeter and less tart, and they won’t deliver the same texture or vibrant color.

How do I know when the custard is fully set?

The custard is set when a knife inserted near the center comes out clean, and the middle no longer jiggles. If you’re uncertain, check at the 40-minute mark and add a few more minutes if needed—the custard should still look just a little glossy on top.

Can I make the pie crust from scratch?

Absolutely! Homemade pie crust adds lovely flavor and flakiness to your Cranberry Custard Pie. If you have a go-to recipe or want to try store-bought for convenience, either will work beautifully in this recipe.

Is it better served chilled or at room temperature?

This pie is flexible! Some love it chilled and firm, while others prefer it at room temperature for an even creamier, silkier bite. Try both ways and see which one you love most—it’s delicious either way.

Can I add orange zest or other spices to the filling?

Definitely! Feel free to add orange zest, a pinch of cinnamon, or even a little nutmeg to the custard mixture for extra warmth and complexity. These little tweaks make your Cranberry Custard Pie unique each time you bake it.

Final Thoughts

If you’re dreaming of a dessert that wows without the fuss, Cranberry Custard Pie deserves a spot in your kitchen. Baking it is pure joy, and sharing it with friends or family is even better. I hope you’ll give this recipe a try—you just might discover your new favorite pie!

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Cranberry Custard Pie Recipe

Cranberry Custard Pie Recipe


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4.8 from 11 reviews

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Indulge in the delightful combination of tart cranberries and creamy custard with this easy-to-make Cranberry Custard Pie. Perfect for holiday gatherings or a sweet treat any time of year!


Ingredients

Scale

Pie Crust:

  • 1 unbaked 9-inch pie crust

Filling:

  • 2 cups fresh or frozen cranberries
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Optional Topping:

  • powdered sugar for dusting

Instructions

  1. Preheat oven: Preheat the oven to 375°F.
  2. Prepare crust: Place pie crust into a 9-inch pie dish and crimp edges. Spread cranberries over the crust.
  3. Mix filling: In a bowl, whisk together eggs, sugar, cream, vanilla, and salt until smooth.
  4. Add filling: Pour custard mixture over cranberries.
  5. Bake: Bake for 40–45 minutes until set. Cool before serving and dust with powdered sugar if desired.

Notes

  • For a sweeter pie, toss cranberries with sugar before adding to crust.
  • Pie can be served chilled or at room temperature and pairs well with whipped cream.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 27 g
  • Sodium: 160 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 115 mg

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