If you are searching for a dessert that perfectly balances tartness and creamy sweetness, this Cranberry Custard Pie Recipe is exactly what you need. It beautifully marries the vibrant zing of fresh cranberries with a smooth, velvety custard, all nestled inside a flaky, buttery pie crust. Whether you’re baking for a special holiday or just craving something cozy and delightful, this pie will become your new favorite for its simple ingredients and comforting flavors that never fail to impress.
Ingredients You’ll Need
This Cranberry Custard Pie Recipe calls for straightforward ingredients that you probably already have on hand, yet each one plays an essential role in creating the pie’s luscious texture and irresistible flavor.
- Unbaked 9-inch pie crust: Provides a crisp, buttery foundation that holds the custard and cranberries perfectly.
- 1 1/2 cups fresh or frozen cranberries, halved: Adds a tangy burst of color and flavor that’s both refreshing and festive.
- 3 large eggs: The backbone of the custard, binding everything together smoothly.
- 3/4 cup granulated sugar: Sweetens the custard just enough to balance the tart cranberries.
- 1 cup heavy cream: Delivers richness and a velvety mouthfeel to the custard filling.
- 1/4 cup whole milk: Lightens the cream slightly, ensuring a silky custard texture.
- 1 teaspoon vanilla extract: Adds a warm aromatic note that complements the berries beautifully.
- 1/4 teaspoon ground cinnamon: A subtle spice that brings depth and coziness to the flavor profile.
- 1 tablespoon all-purpose flour: Helps thicken the custard just enough to set perfectly once baked.
- Pinch of salt: Enhances all the flavors, making each bite memorable.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Pie Crust and Cranberries
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll out your unbaked 9-inch pie crust and gently fit it into your pie dish, trimming and crimping the edges for a lovely presentation. Next, evenly scatter the halved cranberries over the bottom. The halving allows their juices to mingle with the custard as it bakes, creating a lovely texture and intricate flavor contrast between tart berries and smooth custard.
Step 2: Whisk the Custard Mixture
In a medium bowl, combine the three large eggs and granulated sugar, whisking until the mixture is well blended and slightly frothy. This ensures a light and even custard base. Then, stir in the heavy cream, whole milk, vanilla extract, ground cinnamon, flour, and a pinch of salt. Whisk everything until the mixture is perfectly smooth — this step is crucial for achieving that signature creamy custard consistency in your pie.
Step 3: Assemble and Bake
Carefully pour the custard mixture over the layer of cranberries in your prepared crust, taking care not to disturb the berries too much. Place the pie in the oven and bake for 45 to 50 minutes, or until the custard is set and the top has a light golden tint. You’ll know it’s ready when the custard jiggles slightly but is mostly firm to the touch. Let the pie cool completely at room temperature before you slice, allowing the custard to set fully for the best texture.
Step 4: Chill Before Serving
For absolute perfection, chill the pie in the refrigerator for at least two hours before serving. This step intensifies the flavors and gives a cool, refreshing quality that contrasts beautifully with the pie’s creamy richness.
How to Serve Cranberry Custard Pie Recipe
Garnishes
A sprinkle of powdered sugar or a dollop of freshly whipped cream on each slice instantly elevates the look and taste. You can even add a few fresh cranberries or a light dusting of cinnamon for a festive, eye-catching touch that complements the pie’s natural flavors excellently.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla ice cream or a side of fresh fruit salad for a light finish to your meal. If you want something cozy, a cup of spiced tea or hot apple cider is the perfect partner, enhancing the warmth of the cinnamon in the pie.
Creative Ways to Present
For a stunning centerpiece, serve the pie in a rustic wooden tray surrounded by autumn leaves or holiday ornaments. You might also slice it into small bite-sized squares and serve as part of a dessert platter alongside other favorites like pecan pie and chocolate tarts to wow your guests with variety and color.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. The cranberries’ tartness actually intensifies and the custard firms up further over time, making each slice just as delightful the next day.
Freezing
This Cranberry Custard Pie Recipe freezes well if you want to make it in advance. Wrap the cooled pie securely in plastic wrap and then foil before placing it in the freezer. When ready to enjoy, thaw overnight in the refrigerator and you’ll have a fresh-tasting dessert with minimal fuss.
Reheating
If you prefer your pie warm, reheat slices gently in a low oven or microwave for just 20-30 seconds. Avoid overheating, as the custard can separate. Warm slices paired with a cold scoop of vanilla ice cream create a delicious temperature contrast that’s simply irresistible.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work perfectly without thawing beforehand. They retain their tartness and release just the right amount of juice as the pie bakes to create that mouthwatering custard-berry harmony.
Is it necessary to blind bake the crust?
Nope! This Cranberry Custard Pie Recipe allows you to bake the crust directly with the filling. The custard sets nicely without making the crust soggy, giving you the flaky bottom you want with minimal extra steps.
How do I know when the custard is fully baked?
The custard is set when it jiggles slightly in the center but is no longer runny. It should have a light golden color on top and feel firm when gently pressed. Overbaking can cause cracking, so keep an eye on it after 45 minutes.
Can I make this pie dairy-free?
You can substitute the heavy cream and milk with your favorite dairy-free alternatives like coconut cream or almond milk, but keep in mind the texture might be a bit lighter and the flavor will shift slightly. The custard will still bake nicely!
What’s the best way to slice the pie?
Use a sharp, serrated knife dipped in warm water and wiped dry between cuts. This helps achieve clean slices without pulling the creamy custard apart, making your presentation as beautiful as the flavors.
Final Thoughts
This Cranberry Custard Pie Recipe is the kind of dessert that feels like a warm hug on a plate — effortlessly charming and packed with flavor. It’s simple enough for a weeknight treat but elegant enough to impress guests during special occasions. I hope you give this recipe a try because nothing beats the joy of sharing such a heartfelt treat with the people you love.
Print
Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Custard Pie is a delightful holiday dessert featuring a smooth, creamy custard infused with fresh cranberries nestled in a flaky 9-inch pie crust. Perfect for Thanksgiving or Christmas, it combines tart cranberries with a sweet, spiced custard that’s baked to a golden finish and best served chilled.
Ingredients
Pie Base
- 1 unbaked 9-inch pie crust
Filling
- 1 1/2 cups fresh or frozen cranberries, halved
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- Pinch of salt
Instructions
- Preheat the Oven. Set your oven to 375°F (190°C) to prepare for baking the pie.
- Prepare the Pie Crust. Roll out the unbaked 9-inch pie crust and place it into a 9-inch pie dish, trimming and crimping the edges neatly to shape the base.
- Add Cranberries. Evenly sprinkle the halved fresh or frozen cranberries over the bottom of the pie crust.
- Make the Custard Filling. In a medium bowl, whisk the eggs and granulated sugar until well combined. Then add heavy cream, whole milk, vanilla extract, ground cinnamon, all-purpose flour, and a pinch of salt. Whisk everything together until the mixture is smooth and uniform.
- Assemble the Pie. Carefully pour the custard mixture over the cranberries in the pie shell, ensuring the filling settles evenly.
- Bake the Pie. Place the pie in the preheated oven and bake for 45 to 50 minutes until the custard sets and the top turns lightly golden.
- Cool and Chill. Remove the pie from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours before slicing to achieve the best texture and flavor.
Notes
- Frozen cranberries can be used directly without thawing, making preparation easier.
- For a decorative and tasty finish, add a sprinkle of powdered sugar or a dollop of whipped cream before serving.
