Cranberry Custard Pie Recipe

Cranberry Custard Pie is one of those magical desserts that somehow manages to be festive, comforting, and refreshingly tangy all at once. With its vibrant pops of tart cranberries nestled into a silky-smooth vanilla custard and a buttery, golden crust, this pie brings a burst of color and flavor to any table. Whether you’re looking for something special for the holidays or just craving a cozy slice of something sweet-tart, you’ll fall in love with every creamy, cranberry-studded bite.

Cranberry Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

This pie is a beautiful example of how simple ingredients can create something truly show-stopping. Each component plays an important role, from the tangy cranberries that brighten up every forkful to the rich cream that makes the custard irresistible.

  • Unbaked 9-inch pie crust: Your favorite homemade or a quality store-bought crust will work perfectly, giving the pie a flaky, buttery foundation.
  • Fresh or frozen cranberries (1 1/2 cups): These little jewels provide tartness and gorgeous color—no need to thaw if using frozen.
  • Granulated sugar (1/4 cup for cranberries, 3/4 cup for custard): Sugar balances the cranberries’ tartness and sweetens the custard without overpowering it.
  • Large eggs (3): Eggs are the star of the custard, making it rich and silky-smooth.
  • Heavy cream (1 cup): The cream gives the custard its luscious, melt-in-your-mouth quality.
  • Whole milk (1/4 cup): Adds just enough lightness to keep the custard from being too heavy.
  • Vanilla extract (1 teaspoon): A splash of vanilla rounds out the flavors and adds warmth.
  • Salt (1/4 teaspoon): Just a pinch sharpens the flavors and balances the sweetness.
  • Powdered sugar (for dusting, optional): A light dusting before serving makes the pie look as dreamy as it tastes.

How to Make Cranberry Custard Pie

Step 1: Prepare the Pie Crust

Start by preheating your oven to 375°F (190°C). Place your unbaked 9-inch pie crust into a pie dish, trimming and crimping the edges for that classic homemade look. Set it aside while you get the filling ready—this step is the foundation for your Cranberry Custard Pie, and a well-prepared crust will make all the difference.

Step 2: Sweeten the Cranberries

In a small bowl, toss the cranberries with 1/4 cup granulated sugar. Spreading them evenly over the bottom of the pie crust ensures every slice gets a perfect balance of tart and sweet. This step creates those juicy cranberry pockets that burst with flavor in every bite.

Step 3: Whisk the Custard Filling

In a separate bowl, whisk together the eggs, 3/4 cup granulated sugar, heavy cream, milk, vanilla extract, and salt until smooth and well combined. Don’t rush this part—the smoother your custard mixture, the silkier the texture of your Cranberry Custard Pie will be.

Step 4: Assemble the Pie

Pour the custard mixture gently over the cranberries in the prepared crust. You’ll see the cranberries peek through the pale custard, hinting at the jewel-like filling inside. This layering ensures a beautiful presentation and the perfect marriage of flavors.

Step 5: Bake Until Set

Carefully transfer the pie to the oven and bake for 45 to 50 minutes, or until the custard is set and no longer jiggles in the center. If you notice the edges of the crust browning too quickly, cover them with foil. The aroma as it bakes is absolutely irresistible!

Step 6: Cool and Chill

Once baked, remove the pie from the oven and let it cool completely at room temperature. For the best texture, chill the Cranberry Custard Pie for at least 2 hours before serving. This allows the custard to set fully and the flavors to meld beautifully. Finish with a dusting of powdered sugar if you like!

How to Serve Cranberry Custard Pie

Cranberry Custard Pie Recipe - Recipe Image

Garnishes

A simple dusting of powdered sugar is all you need to give your Cranberry Custard Pie a snow-kissed finish, but you can also add a few sugared cranberries or a dollop of whipped cream for extra flair. If you want to make it even more festive, a few strips of orange zest on top will make those colors pop and add a subtle citrus aroma.

Side Dishes

Pair your slice with a scoop of vanilla ice cream or a spoonful of fresh whipped cream for an extra decadent treat. For a lighter touch, serve it with a side of mixed berries or a citrusy fruit salad—the tartness will complement the richness of the custard and cranberries beautifully.

Creative Ways to Present

Try cutting the Cranberry Custard Pie into mini squares for a charming dessert tray, or serve individual slices on vintage plates with a drizzle of caramel sauce. For a holiday brunch, consider serving small wedges alongside a platter of cheeses and nuts for a sweet and savory twist.

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Custard Pie can be covered and stored in the refrigerator for up to 3 days. The custard actually becomes even creamier after chilling overnight, so don’t hesitate to make it ahead.

Freezing

This pie freezes surprisingly well! Wrap slices tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator, and the custard texture will remain lovely.

Reheating

While Cranberry Custard Pie is best enjoyed chilled, you can gently bring it to room temperature if you prefer. If you want to warm individual slices, use a low oven (about 300°F) for 10 minutes, but avoid microwaving to preserve the custard’s delicate texture.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are best for this recipe, as they release juice and create those juicy bursts. If you must use dried cranberries, soak them in hot water for 15 minutes first, but the texture and tartness will be a bit different.

Do I need to blind bake the crust?

No blind baking is needed here! Since the custard needs a longer bake time, the crust will cook through perfectly as the Cranberry Custard Pie bakes.

Can I make this pie dairy-free?

You can try substituting coconut cream and your favorite non-dairy milk for the cream and milk. The custard may set a bit softer, but you’ll still get a lovely, creamy result.

What’s the best way to slice the pie cleanly?

For the neatest slices, chill the pie thoroughly and use a sharp, thin-bladed knife. Wipe the blade between cuts to keep those layers looking beautiful.

Can I add other flavors to the custard?

Absolutely! A teaspoon of orange zest or a dash of almond extract in the custard makes a delightful variation. Just keep the base ingredients the same for the perfect Cranberry Custard Pie texture.

Final Thoughts

If you’re searching for a dessert that’s as stunning as it is delicious, Cranberry Custard Pie is the answer. It’s a treat that’s sure to win hearts, whether you’re sharing it at a holiday feast or savoring a slice just because. Give it a try—you might just discover your new favorite pie!

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Cranberry Custard Pie Recipe

Cranberry Custard Pie Recipe


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4.8 from 29 reviews

  • Author: admin
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

This Cranberry Custard Pie is a delightful holiday dessert featuring a luscious custard filling studded with tart cranberries all baked in a flaky 9-inch pie crust. The creamy texture of the custard perfectly complements the bright, tangy cranberries, making it an ideal festive treat for Thanksgiving or any special occasion. Simple to prepare and best served chilled, this pie offers a perfect balance of sweet and tart flavors with a smooth custard that sets beautifully.


Ingredients

Scale

Pie Crust

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

Cranberry Layer

  • 1 1/2 cups fresh or frozen cranberries
  • 1/4 cup granulated sugar

Custard Filling

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Garnish (Optional)

  • Powdered sugar for dusting


Instructions

  1. Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, trimming any excess dough from the edges and crimping the edges neatly. Set the crust aside while you prepare the filling.
  2. Mix Cranberries with Sugar: In a small bowl, combine the cranberries with 1/4 cup granulated sugar. Toss until the cranberries are evenly coated, then spread them uniformly over the bottom of the prepared pie crust. This layer adds a tart contrast to the sweet custard.
  3. Whisk Custard Ingredients: In a separate mixing bowl, whisk together the eggs, 3/4 cup granulated sugar, heavy cream, whole milk, vanilla extract, and salt. Continue whisking until the mixture is smooth, fully combined, and slightly frothy to ensure a creamy custard texture.
  4. Assemble the Pie: Carefully pour the custard mixture over the sugared cranberries within the crust, distributing it evenly. The cranberries will settle naturally as the custard bakes.
  5. Bake the Pie: Place the assembled pie onto the middle oven rack. Bake for 45 to 50 minutes or until the custard is set and the center jiggle is minimal. If the crust edges begin to brown too quickly, cover them with foil to prevent burning.
  6. Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. For best results, chill the pie in the refrigerator for at least 2 hours before serving to enhance the custard’s texture and flavor. Dust with powdered sugar just before serving, if desired.

Notes

  • Frozen cranberries can be used directly without thawing.
  • For added brightness, stir 1 teaspoon of orange zest into the custard mixture before baking.
  • This pie is best served chilled and can be prepared a day in advance to save time.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 310
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 115mg

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