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

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Instructions

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.
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.
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.
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.
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.
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