If you’re on the hunt for a dessert that perfectly combines tartness with creamy velvety goodness, the Cranberry Custard Pie Recipe is your new best friend in the kitchen. This charming pie features fresh or frozen cranberries nestled under a rich, smooth custard within a flaky pie crust. It’s a festive treat that’s as pleasing to the eye as it is to the palate, delivering a delicate balance of flavors that feel like a warm hug during any gathering. Whether it’s a holiday meal or a cozy weekend indulgence, this pie never fails to impress and delight.
Ingredients You’ll Need
The magic of this Cranberry Custard Pie Recipe lies in its simple yet carefully chosen ingredients. Each one plays a vital part—cranberries providing that signature tang, custard ingredients adding creaminess, and the crust bringing structure and buttery texture. Here’s what you’ll gather before starting your baking adventure.
- 1 unbaked 9-inch pie crust: Use homemade or store-bought for a flaky, buttery base that holds all the delicious filling.
- 1 1/2 cups fresh or frozen cranberries: These bring bright color and a tart bite that contrasts beautifully with the custard.
- 3 large eggs: The eggs are essential for creating that smooth, set custard texture.
- 1 cup granulated sugar: Sweetness that balances the cranberries’ natural tartness perfectly.
- 1 cup heavy cream: Adds richness and a luxurious mouthfeel to the custard.
- 1 teaspoon vanilla extract: A subtle hint of warmth and depth in flavor.
- 1/4 teaspoon salt: Enhances all the flavors and keeps the custard from tasting flat.
- 1 tablespoon all-purpose flour: Helps to thicken the custard gently so it sets well.
- Powdered sugar for dusting (optional): Adds a delicate, pretty finishing touch when serving.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Pie Crust and Cranberries
Start by preheating your oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie dish, crimping the edges to give it a pretty, rustic look. Then scatter the cranberries evenly across the bottom; this ensures every slice gets that bright burst of tartness right under the custard.
Step 2: Whisk the Custard Mixture
In a medium bowl, whisk together the eggs, granulated sugar, heavy cream, vanilla extract, salt, and flour until the mixture becomes smooth and well combined. This custard mixture is what creates the luscious, creamy filling that’s the heart of the Cranberry Custard Pie Recipe.
Step 3: Assemble the Pie
Pour the custard gently over the cranberries in the pie crust. The custard will envelop the cranberries, marrying their tart flavor with rich creaminess during baking.
Step 4: Bake to Perfection
Place your pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 55 minutes. You’ll know it’s done when the custard is set but still has a slight jiggle in the center—it should look beautifully tender and not overcooked.
Step 5: Cool and Chill
Once baked, remove your pie from the oven and let it cool completely on a wire rack. Then chill it in the fridge for at least 2 hours to let the custard set fully. Dust with powdered sugar just before serving for an elegant touch if you like.
How to Serve Cranberry Custard Pie Recipe
Garnishes
Fresh cranberries or a few sprigs of rosemary add a festive and fragrant garnish that plays up the tart notes of the pie. If you want to add an extra indulgent touch, a dollop of freshly whipped cream or a scoop of vanilla ice cream is always a crowd-pleaser.
Side Dishes
This pie pairs beautifully with warm beverages like spiced tea or coffee, making it a perfect dessert companion during chilly months. For holiday spreads, offer alongside a cheese platter or light salads to balance the richness and provide contrasts in texture.
Creative Ways to Present
For a dazzling presentation, serve individual slices on pretty plates with a drizzle of cranberry sauce or a sprinkle of toasted nuts to add texture. You can also place small mint leaves on top to brighten the look and add a subtle herbaceous note.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cranberry Custard Pie Recipe covered in the refrigerator for up to 3 days. The custard stays creamy and the crust retains a nice texture, so each bite remains as delightful as the first.
Freezing
While freezing this pie is possible, it’s best enjoyed fresh or refrigerated. If you must freeze, wrap it tightly in plastic wrap and foil and consume within one month. Thaw overnight in the fridge before serving and expect a slight softening in crust texture.
Reheating
If you prefer your pie slightly warm, gently reheat individual slices in a low oven (around 300°F or 150°C) for 10 to 15 minutes. Avoid microwaving as it may alter the custard’s creamy consistency.
FAQs
Can I use frozen cranberries in this Cranberry Custard Pie Recipe?
Absolutely! Frozen cranberries work perfectly in this recipe and often offer a convenience factor without compromising flavor. Just be sure to scatter them evenly to avoid clumping.
Is it possible to use a prebaked pie crust?
You can, but it’s recommended to follow the recipe with an unbaked crust to ensure the custard and filling bake together evenly. If using prebaked, watch carefully to prevent the crust from getting too crisp or burnt.
Can I add orange zest to the custard?
Yes! A bit of orange zest enhances the cranberry’s tartness with a lovely citrus aroma. It’s a popular variation that adds a brighter flavor dimension to the pie.
Why does the custard need to be slightly jiggly when done?
The slight jiggle indicates that the custard is perfectly set but still creamy and tender. Overbaking will result in a firmer, less silky custard, so rely on this trick to get it just right.
What’s the best way to serve leftovers?
Leftover pie is fantastic chilled right from the fridge or brought to room temperature. Pair it with a scoop of ice cream or whipped cream to revive its luscious texture and brighten flavors.
Final Thoughts
This Cranberry Custard Pie Recipe is a true treasure for any dessert lover who admires the blend of tart fruits with rich creaminess. It’s simple to make, yet impressive enough to be a centerpiece dessert for holidays or special family dinners. I can’t wait for you to try it and share the joy it brings with your loved ones. Once you do, it will surely become one of your favorites too!
Print
Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Custard Pie is a delightful dessert that combines the tartness of fresh or frozen cranberries with a creamy, smooth custard filling nestled in a flaky pie crust. Perfect for holidays or any special occasion, this American classic offers a comforting blend of sweet and tangy flavors, best served chilled or at room temperature.
Ingredients
Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 1/2 cups fresh or frozen cranberries
- 3 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
Topping (optional)
- Powdered sugar for dusting
Instructions
- Prepare the pie crust: Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a pie dish and carefully crimp the edges to create a decorative border. Scatter the fresh or frozen cranberries evenly over the bottom of the crust to ensure an even berry layer.
- Make the custard filling: In a medium-sized bowl, whisk together the eggs, granulated sugar, heavy cream, vanilla extract, salt, and all-purpose flour until the mixture is smooth and fully combined, forming a rich custard base.
- Assemble the pie: Gently pour the custard mixture over the cranberries in the pie crust, taking care not to displace the berries. Place the pie on a baking sheet to catch any spills during baking.
- Bake the pie: Bake in the preheated oven for 45 to 55 minutes, or until the custard is set around the edges and the center is only slightly jiggly when gently shaken, indicating it’s perfectly cooked.
- Cool and chill: Remove the pie from the oven and transfer it to a wire rack to cool completely. Once cooled, refrigerate the pie for at least 2 hours to allow the custard to fully set and flavors to meld.
- Serve: Before serving, optionally dust the pie with powdered sugar for an elegant finish. Slice and serve chilled or at room temperature for the best flavor experience.
Notes
- Fresh cranberries provide a vibrant tartness, balancing the creamy custard beautifully.
- For an extra flavor boost, add a teaspoon of orange zest to the custard mixture before baking.
- This pie is delicious served chilled from the fridge or at room temperature.
