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
Scale
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.
