If you’re searching for a dessert that perfectly balances creamy richness with a burst of tart fruit, look no further than Cranberry Custard Pie. This stunning pie marries the silky-smooth texture of traditional custard with the tangy pop of cranberries, all nestled in a tender flaky crust. It’s the kind of effortlessly elegant treat that feels both festive and comforting, destined to become the centerpiece of holiday gatherings or a sweet surprise on an ordinary day. Every bite combines the warmth of homemade baking with a jolt of vibrant flavor, making Cranberry Custard Pie irresistibly memorable.

Cranberry Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe is how thoroughly simple the ingredient list is, yet each component has a starring role in the final flavor and texture. Every element, from the cranberries to the dash of vanilla, works harmoniously to highlight the pie’s naturally lovely color, tartness, and creamy filling.

Unbaked 9-inch pie crust: Your pie’s delicious foundation, whether store-bought or homemade for extra flair.
2 cups fresh or frozen cranberries: Offer bold, tart flavor and a pop of gorgeous color in every slice.
3 large eggs: Essential for that rich, velvety custard structure—whisk until smooth for best results.
1 cup granulated sugar: Brings sweetness that beautifully balances the cranberries’ tartness. (Add more for a sweeter pie!)
1/2 teaspoon salt: Perks up all the flavors and keeps the custard from tasting flat.
1 teaspoon vanilla extract: Adds warmth and roundness to the custard, making every bite more inviting.
1 1/2 cups half-and-half or heavy cream: Ensures an ultra-creamy filling; use heavy cream for peak decadence!
1/4 cup all-purpose flour: Helps the custard set gently while providing an irresistibly tender texture.
1/4 teaspoon ground cinnamon (optional): A cozy touch of spice that’s especially welcome in cool weather.

How to Make Cranberry Custard Pie

Step 1: Prepare the Pie Crust and Cranberries

Start by preheating your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie dish and crimp the edges to give it that charming, homemade touch. Spread the cranberries evenly over the bottom of the crust. Arranging the fruit first means every bite bursts with that iconic tang and deep cranberry color, setting the stage for a gorgeous finished pie.

Step 2: Mix the Custard Filling

In a medium mixing bowl, whisk together the eggs, sugar, salt, vanilla extract, half-and-half, flour, and the cinnamon if you’re using it. Keep whisking until the mixture is completely smooth and beautifully combined. The flour helps the filling thicken just right, while the vanilla and cinnamon bring cozy undertones—the aroma alone is swoon-worthy!

Step 3: Assemble the Cranberry Custard Pie

Carefully pour the custard filling directly over the cranberries in the pie shell. Use a spatula to gently nudge any cranberries that aren’t fully covered so they get nestled into the creamy custard. This step ensures every slice has that signature blend of soft custard and jewel-tone cranberry pockets.

Step 4: Bake to Perfection

Bake your pie for 50 to 60 minutes. You’ll know it’s ready when the custard is just set (a knife inserted near the center should come out clean). If you notice the crust edges browning too quickly, loosely cover them with foil to protect against over-browning. This slow, gentle bake results in a lush custard and perfectly-cooked fruit.

Step 5: Cool and Slice

Let the Cranberry Custard Pie cool completely before slicing. This patience pays off—it allows the custard to firm up perfectly, making each slice neat and stunning. Serve at room temperature for silky smoothness or chilled for extra refreshing contrast.

How to Serve Cranberry Custard Pie

Garnishes

A little something on top makes this pie even more festive: try a big billowy dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. Even a few sugared cranberries or orange zest curls emphasize its cheerful holiday character.

Side Dishes

Cranberry Custard Pie plays beautifully with other classic desserts—think buttery shortbread cookies or a bowl of mixed berries. For a full dessert spread, pair it alongside a cheese board, or serve with hot coffee or spiced tea to accent the pie’s warm vanilla and tart fruit notes.

Creative Ways to Present

Turn slices of this pie into an elegant plated dessert by drizzling with a cranberry or orange sauce. Mini-whole pies baked in tart pans make stunning individual servings for parties, and decorative pastry cut-outs atop the crust add a handmade, homey feel that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Custard Pie keeps exceptionally well in the refrigerator. Simply cover the pie tightly with plastic wrap or aluminum foil, and store for up to 3 days. This keeps the custard luscious and prevents the crust from drying out.

Freezing

For longer storage, cool the pie completely and wrap it in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze the whole pie or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.

Reheating

To rewarm, place slices on a baking sheet and heat in a 300°F (150°C) oven for 8-10 minutes, just until the custard is no longer cold. Avoid microwaving for long periods to keep the filling smooth and silky.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are strongly recommended for Cranberry Custard Pie because they deliver bursting tartness and juiciness. Dried cranberries are much sweeter and chewier and will change the texture of the pie, but if using them, soak in hot water first to soften them up.

How do I prevent the crust from getting soggy?

To guard against a soggy bottom, bake the pie on a lower oven rack to help the crust set, and consider chilling the assembled pie in the fridge for 20 minutes before baking. You can also sprinkle a thin layer of breadcrumbs between the crust and cranberries for extra insurance.

Is it possible to make this pie dairy-free?

Absolutely! Substitute the half-and-half or heavy cream with your favorite non-dairy creamer (like coconut cream or oat milk). The texture will be slightly different, but the pie will still be delicious and luscious.

Can I make Cranberry Custard Pie ahead for a party?

Definitely—Cranberry Custard Pie actually tastes even better when made a day in advance. Simply cover and refrigerate once cooled. The flavors meld beautifully, and the pie slices cleanly when fully chilled.

What’s the best way to slice and serve for clean cuts?

For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between each cut. Allowing the pie to cool completely (or chilling it for an hour) makes the custard firm enough for neat, beautiful pieces.

Final Thoughts

If you’re in the mood to treat yourself or loved ones to something both nostalgic and spectacular, Cranberry Custard Pie is sure to win hearts. With its creamy filling, jewel-like fruit, and buttery crust, it’s a celebration at every table. Give it a try, share a slice, and watch as your new favorite dessert quickly disappears!

Cranberry Custard Pie Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of tart cranberries and creamy custard with this delightful Cranberry Custard Pie. A holiday favorite, this pie is a must-try for Thanksgiving or any special occasion.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Filling:

2 cups fresh or frozen cranberries
3 large eggs
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups half-and-half or heavy cream
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Spread the cranberries evenly across the bottom of the crust.
Prepare the filling: In a medium bowl, whisk together the eggs, sugar, salt, vanilla extract, half-and-half, flour, and cinnamon until smooth and well combined. Pour the custard mixture over the cranberries in the pie crust.
Bake the pie: Bake for 50 to 60 minutes, or until the custard is set and a knife inserted near the center comes out clean. If the crust edges brown too quickly, cover them with foil to prevent burning. Remove from the oven and let cool completely before slicing.

Notes

For a sweeter pie, increase the sugar to 1 1/4 cups.
This pie is delicious served chilled or at room temperature, and pairs well with whipped cream or vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American