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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
