Name: Cranberry Custard Pie Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 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; powdered sugar for dusting (optional)

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If you’re dreaming of a dessert that’s festive, luscious, and so easy you’ll wonder why you haven’t made it sooner, get ready to fall in love with Cranberry Custard Pie. This charming treat features a tart burst of cranberries nestled under a silky, vanilla-scented custard, all held together by a flaky pie crust. Whether you need a holiday showstopper or a colorful weeknight ending, this pie offers the kind of wow-factor that comes from the simplest ingredients. Get ready for the perfect balance of tang, creaminess, and just the right touch of sweetness!

Cranberry Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

With Cranberry Custard Pie, each ingredient truly shines. Every component plays a starring role in the flavor, texture, or appearance, and there’s nothing here that’s hard to find or overly fancy—just good baking basics coming together for something magical.

Pie Crust: The unbaked 9-inch crust brings buttery, flaky support, setting the stage for the pie’s rich filling. Use a homemade crust for the ultimate touch, but a quality store-bought crust keeps things quick and fuss-free!
Fresh or Frozen Cranberries (2 cups): These ruby-red jewels add a tart, bright bite that cuts perfectly through the sweet custard. No need to thaw frozen cranberries—just toss them right in!
Eggs (3 large): Eggs help the custard set and bring luxurious creaminess, while also giving the pie its beautiful golden color.
Granulated Sugar (1 cup): The sugar sweetens the deal and rounds out the tartness of the cranberries, making every bite harmoniously balanced.
Heavy Cream (1 cup): Rich, decadent, and the secret to a custard that melts in your mouth, heavy cream ensures each forkful is pure velvet.
Vanilla Extract (1 teaspoon): Just a teaspoon brings warmth and depth, enhancing both the custard and those zingy cranberries.
Salt (1/4 teaspoon): Don’t skip it—this little sprinkle sharpens all the flavors and keeps the pie from tasting flat.
All-Purpose Flour (1 tablespoon): Flour helps bind the custard, so the filling slices neatly and holds together beautifully.
Powdered Sugar (for dusting, optional): A gentle snowfall of powdered sugar adds fanciness and a touch of extra sweet finish when serving.

How to Make Cranberry Custard Pie

Step 1: Prepare the Pie Crust

Preheat your oven to 375°F (190°C). Place your unbaked 9-inch pie crust into a pie plate, gently pressing it into all the edges. Feel free to crimp or flute the edges to give your Cranberry Custard Pie a lovely, homemade look. If you’re using store-bought dough, let it soften a bit to avoid cracking as you work.

Step 2: Add the Cranberries

Spread your cranberries evenly over the bottom of the pie crust. This ensures every slice gets that gorgeous pop of tart flavor and vibrant color. If you’re a fan of added zing, you can toss the cranberries with a teaspoon of orange zest right here for an extra fragrant layer.

Step 3: Make the Custard Filling

In a medium mixing bowl, whisk together the eggs, granulated sugar, heavy cream, vanilla extract, salt, and flour until the mixture is smooth and well combined. Make sure there are no streaks of egg—you want a silky base that will set into a luscious custard as it bakes.

Step 4: Assemble the Pie

Pour your custard mixture carefully over the cranberries in the crust. Give the pie plate a gentle jiggle to make sure the filling seeps around all the berries, ensuring an even, creamy bake with a bit of cranberry in every bite.

Step 5: Bake to Perfection

Slide your assembled pie onto the center rack of your preheated oven. Bake for 40 to 45 minutes, or until the custard is set and the top has a gentle golden hue. It’s okay if there’s a slight jiggle in the center; it’ll firm up as the pie cools. Don’t be tempted to overbake—the custard should be creamy, not dense!

Step 6: Cool and Finish

Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the custard finish setting, so your slices come out neat. Once cool, give the top a generous dusting of powdered sugar just before serving for those perfect, picture-worthy slices.

How to Serve Cranberry Custard Pie

Garnishes

For an elegant finishing touch, sprinkle a layer of powdered sugar over the cooled Cranberry Custard Pie, or dress things up further with a few sugared cranberries or a dollop of freshly whipped cream. A little grated orange zest on top adds freshness and a pop of color, tying the flavors together and making your pie positively irresistable.

Side Dishes

This pie shines on its own but pairs oh-so-nicely with light sides. Offer it alongside a fruit salad, citrus segments, or even a scoop of vanilla bean ice cream for classic comfort. For coffee lovers, a hot cup makes a dreamy contrast to the cool, creamy custard and tart berries.

Creative Ways to Present

Want to impress? Cut the Cranberry Custard Pie into petite wedges and serve on a platter as part of a dessert buffet. For the holidays, try individual tartlets using small tart pans or muffin tins—everyone gets their own little treat! Or, serve with a drizzle of warm cranberry or raspberry sauce for a bit of modern flair.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply wrap the Cranberry Custard Pie tightly with plastic wrap or cover the pie plate and refrigerate. The pie keeps beautifully for up to three days, making it a handy option for busy gatherings or late-night sweet cravings.

Freezing

Yes, you can freeze Cranberry Custard Pie! Allow the baked pie to cool completely, then wrap it well in plastic wrap followed by a layer of foil. It’ll keep in the freezer for up to one month. Thaw overnight in the refrigerator before serving for best texture.

Reheating

For that just-baked warmth, pop a slice in the microwave for 10-15 seconds or reheat the whole pie in a 300°F oven for about 15 minutes. Be gentle—overheating can cause the custard to weep or become rubbery, so low and slow is best.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are best for Cranberry Custard Pie, as they give those gorgeous bursts of tartness and moisture. If all you have are dried cranberries, try soaking them in hot water for about 10 minutes before using, though the texture will be a bit different.

Is homemade pie crust necessary, or is store-bought okay?

Store-bought crust works just fine and makes this recipe wonderfully quick and approachable. However, if you have the time and love the flavor of homemade, by all means, go for it—it only makes Cranberry Custard Pie extra special!

Can I make this pie a day ahead?

Absolutely! Cranberry Custard Pie actually benefits from chilling out in the fridge overnight, as the custard sets beautifully and the flavors develop further. Just add any garnishes right before serving.

Why is my custard runny or not setting properly?

A runny custard usually means the pie needed a little more time in the oven, or the oven temperature was too low. Make sure to check for a gentle jiggle in the center, not a liquid wobble, and always cool completely before slicing.

What other flavors pair well with this pie?

Beyond orange zest, a pinch of cinnamon or nutmeg in the custard gives a cozy, holiday twist. Almond extract or a splash of orange liqueur are elegant upgrades, too—just remember, the cranberries are the real stars!

Final Thoughts

There’s just something about sharing a slice of Cranberry Custard Pie that feels extra special—every bite brings joy, color, and a little seasonal magic to the table. Whether you bake it for a crowd or just to treat yourself, I can’t wait for you to try this recipe and make it your new favorite, too!

Cranberry Custard Pie Recipe

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Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of tart cranberries and creamy custard with this delightful Cranberry Custard Pie recipe. A holiday favorite that’s easy to make and sure to impress!

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Cranberry Filling:

2 cups fresh or frozen cranberries

Custard:

3 large eggs
1 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon all-purpose flour

powdered sugar for dusting (optional)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C).
Prepare crust: Place pie crust in a 9-inch pie plate, crimp edges. Spread cranberries over the crust.
Mix custard: Whisk eggs, sugar, cream, vanilla, salt, and flour until smooth. Pour over cranberries.
Bake: Bake for 40–45 minutes until custard is set and golden. Cool before slicing. Dust with powdered sugar if desired.