Cranberry Custard Pie is a showstopper that blends sweet, creamy custard with the bright, tart burst of cranberries, all nestled in a flaky, buttery crust. The vibrant color of the cranberries peeking through the silky filling makes it just as beautiful as it is delicious! Whether you’re baking for the holidays or just craving something special, this pie is surprisingly simple to make and always delivers that “wow” factor. If you love desserts that strike the perfect balance of tangy and sweet, Cranberry Custard Pie belongs on your table.
Ingredients You’ll Need
Simplicity is the secret to this pie’s magic. Each ingredient has a purpose, ensuring your Cranberry Custard Pie comes out with a luscious texture and unforgettable flavor. Here’s what you’ll need and a little tip for each:
- Unbaked 9-inch pie crust: A classic base that supports the creamy filling and adds a satisfying crunch—homemade or store-bought both work beautifully.
- Fresh or frozen cranberries (2 cups): The star of the show, cranberries bring tang and stunning color—no need to thaw if using frozen.
- Large eggs (3): These bind the custard and create that rich, creamy texture that sets perfectly.
- Granulated sugar (1 cup): Sweetens the custard just enough to balance the cranberries’ tartness.
- Heavy cream (1 cup): Adds decadent richness and a velvety mouthfeel to the custard.
- Vanilla extract (1 teaspoon): Infuses warm, comforting aroma and enhances all the other flavors.
- Salt (1/4 teaspoon): Just a little goes a long way to heighten the sweetness and round out the taste.
- All-purpose flour (1 tablespoon): Helps thicken the custard so it slices cleanly.
- Ground cinnamon (1/2 teaspoon): Lends a cozy hint of spice that ties the whole dessert together.
- Powdered sugar (for dusting, optional): A light sprinkle before serving adds a touch of elegance and sweetness.
How to Make Cranberry Custard Pie
Step 1: Prepare the Pie Crust
Begin by preheating your oven to 375°F. Gently ease your pie crust into a 9-inch pie dish, letting it settle naturally into the corners. Take a moment to trim any excess dough and crimp the edges however you like—fluted, pinched, or rustic. This step sets the stage for the Cranberry Custard Pie, so make it look as inviting as possible!
Step 2: Add the Cranberries
Scatter the cranberries evenly across the bottom of the crust. Don’t worry if they look abundant; they’ll soften and release their gorgeous color and signature tartness as the pie bakes. If you’re using frozen cranberries, you can add them straight from the freezer—no thawing required!
Step 3: Whisk the Custard
In a large bowl, whisk together the eggs, granulated sugar, heavy cream, vanilla extract, salt, flour, and ground cinnamon. Keep whisking until the mixture is completely smooth and no streaks remain. This custard will envelop the cranberries and bake into a silky, creamy filling that’s the heart of the Cranberry Custard Pie.
Step 4: Assemble and Bake
Carefully pour the custard mixture over the cranberries in the prepared crust. Give the dish a gentle shake to level the filling, ensuring the cranberries are evenly distributed. Slide the pie into the preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the custard is set (it may jiggle ever so slightly in the center) and the crust is golden brown.
Step 5: Cool and Finish
Remove the pie from the oven and let it cool completely on a wire rack. This cooling period helps the custard firm up, making for clean, beautiful slices. If you’d like, dust the top with a cloud of powdered sugar right before serving for an extra pop of sweetness and a festive finish.
How to Serve Cranberry Custard Pie
Garnishes
A simple dusting of powdered sugar is all you need to add a touch of elegance, but a dollop of whipped cream or a few extra fresh cranberries scattered on top can make your Cranberry Custard Pie look bakery-worthy. Even a sprig of mint can add a splash of color!
Side Dishes
Pair this pie with a hot cup of tea, coffee, or mulled cider for a cozy dessert experience. If you’re serving it for a holiday meal, a scoop of vanilla ice cream or a side of citrus salad can complement the pie’s creamy richness and tart cranberry flavor.
Creative Ways to Present
Think beyond the basic slice! Try serving individual wedges in pretty bowls topped with crème fraîche, or cut the pie into small squares for a dessert buffet. For a festive touch, arrange edible flowers or sugared cranberries around the plate when you present your Cranberry Custard Pie.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Custard Pie keeps beautifully in the refrigerator. Simply cover the pie with plastic wrap or transfer slices to an airtight container, and it will stay fresh for up to 3 days. The custard remains creamy, and the flavors actually meld together even more overnight.
Freezing
Yes, you can freeze Cranberry Custard Pie! Once cooled completely, wrap the pie tightly in plastic wrap and then in foil. Store it in the freezer for up to 2 months. To serve, thaw overnight in the refrigerator before slicing.
Reheating
If you prefer your pie warm, heat individual slices in the microwave for about 20-30 seconds or pop the whole pie (covered with foil) in a 300°F oven for about 10 minutes. Just be careful not to overheat, as the custard can become rubbery if it gets too hot.
FAQs
Can I use dried cranberries instead of fresh or frozen?
While dried cranberries can be used in a pinch, they won’t deliver the same juicy burst or vibrant color as fresh or frozen. If you do use dried, consider soaking them in warm water to plump them up before adding to the pie.
What’s the best way to prevent a soggy bottom crust?
To avoid a soggy crust, make sure to bake the pie on the lower third of your oven and use a metal pie pan if possible. You can also brush the crust with a little beaten egg white before filling, which helps create a moisture barrier.
Can I make Cranberry Custard Pie gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and use a gluten-free pie crust. The results are just as delicious and the custard sets up beautifully.
Why did my custard crack?
Custard can crack if it’s overbaked or cools too quickly. Bake just until it’s set and cool slowly on a wire rack at room temperature. Don’t worry—a dusting of powdered sugar can easily disguise minor cracks!
Is Cranberry Custard Pie best served warm or cold?
This pie is delicious both ways! Some people love it chilled straight from the fridge, while others prefer it gently warmed. Try it both ways and see which one you like best.
Final Thoughts
If you’re ready to fall in love with a dessert that’s bursting with personality and crowd-pleasing flavor, give this Cranberry Custard Pie a try. It’s a treat that feels special enough for the holidays yet is simple enough to bake anytime you crave something sweet, creamy, and just a little bit tart. Happy baking!
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Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Custard Pie combines tangy cranberries with a smooth, creamy custard filling baked inside a flaky pie crust. Perfect for holiday celebrations or any cozy dessert craving, it features a delicate balance of sweet and tart flavors accented by cinnamon and vanilla.
Ingredients
Pie Base
- 1 unbaked 9-inch pie crust
Filling
- 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
- 1/2 teaspoon ground cinnamon
Topping (Optional)
- Powdered sugar for dusting
Instructions
- Prepare the Pie Crust: Preheat oven to 375°F. Place the unbaked 9-inch pie crust into a pie dish, trimming any excess dough and crimping the edges to create a decorative border.
- Add Cranberries: Evenly spread 2 cups of fresh or frozen cranberries over the bottom of the prepared pie crust. There is no need to thaw frozen cranberries before placing them in the crust.
- Mix Custard: In a large mixing bowl, whisk together 3 large eggs, 1 cup granulated sugar, 1 cup heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 tablespoon all-purpose flour, and 1/2 teaspoon ground cinnamon until the mixture is smooth and well combined.
- Pour Custard Over Cranberries: Carefully pour the custard mixture over the cranberries in the pie crust, ensuring the cranberries are evenly covered.
- Bake the Pie: Place the pie in the preheated oven and bake for 40 to 45 minutes, or until the custard is set (it should be slightly jiggly but not liquid) and the crust turns golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, optionally dust the top with powdered sugar before slicing and serving. The pie can be enjoyed chilled or at room temperature and pairs wonderfully with whipped cream.
Notes
- If using frozen cranberries, do not thaw them before baking; they bake perfectly as is.
- This pie tastes great served chilled or at room temperature.
- Consider topping with a dollop of whipped cream for extra richness and texture contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
