If you’re looking for a dessert that perfectly balances tart and creamy, the Cranberry Custard Pie Recipe is about to become your new go-to. This pie is a lovely marriage of fresh cranberries nestled in a luscious custard filling, all hugged by a flaky pie crust that’s both buttery and tender. It’s the kind of dessert that feels just right for cozy holiday gatherings or any time you want to treat yourself to something special that’s both comforting and a little bit festive.
Ingredients You’ll Need
The beauty of this Cranberry Custard Pie Recipe lies in its simplicity. Each ingredient plays a key role in creating the perfect texture, flavor balance, and gorgeous appearance of the final pie.
- Unbaked 9-inch pie crust: Whether homemade or store-bought, a flaky crust is essential for holding all the delicious filling together.
- Fresh or frozen cranberries (1 1/2 cups): These bring the bright, tangy pop that makes this pie stand out; no need to thaw if using frozen.
- Large eggs (3): Eggs give the custard its creamy structure and help it set beautifully.
- Granulated sugar (3/4 cup): Sweetness balances the tart cranberries perfectly without overpowering.
- Heavy cream (1 cup): Adds richness and a silky texture to the custard filling.
- Vanilla extract (1 teaspoon): A subtle warm note that enhances all the flavors.
- Salt (1/4 teaspoon): Brings out the depth of flavor, making every bite more vibrant.
- All-purpose flour (1 tablespoon): Helps to gently thicken the custard ensuring it holds its shape once baked.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare Your Pie Crust
Begin by preheating the oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie dish and gently flute the edges for a decorative touch. The crust is the foundation, and prepping it neatly helps the pie look as good as it tastes.
Step 2: Layer the Cranberries
Spread fresh or frozen cranberries evenly across the bottom of the pie crust. Using frozen cranberries straight from the freezer is perfectly fine — no need to thaw them first. The berries will bake down beautifully and create that tart burst within every custard bite.
Step 3: Whisk the Custard Mixture
In a large mixing bowl, whisk together the eggs and sugar until the mixture feels smooth and glossy. Now add the heavy cream, vanilla extract, salt, and flour, whisking everything until just combined. This custard mix is what makes the pie so creamy and luxurious once baked.
Step 4: Assemble and Bake
Pour the custard mixture gently over the cranberries in the crust, allowing the custard to settle evenly. Bake the pie for 45 to 50 minutes at 350°F. You’ll want to catch that perfect moment when the custard is set but still jiggles slightly in the center — this ensures it’s not overbaked and remains smooth.
Step 5: Cool and Chill
After baking, let the Cranberry Custard Pie cool completely at room temperature. Then refrigerate it for at least 2 hours before slicing. The chill time helps the custard firm up just right, making slicing neat and the flavors meld beautifully.
How to Serve Cranberry Custard Pie Recipe
Garnishes
A dollop of freshly whipped cream makes the perfect companion, adding fluffy sweetness to balance the tart cranberries. For an extra festive touch, sprinkle the pie with powdered sugar or add a few whole cranberries on top.
Side Dishes
This pie pairs delightfully with a cup of hot coffee or spiced tea. You can also serve it alongside a scoop of vanilla ice cream for a decadent dessert experience that’s bound to impress any guest.
Creative Ways to Present
Try cutting the pie into mini tartlets for individual servings at your next party or brunch. You can also serve slices with a drizzle of caramel sauce or crushed toasted pecans sprinkled over for added texture and depth.
Make Ahead and Storage
Storing Leftovers
Store any leftover cranberry custard pie tightly wrapped with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it a great option to prepare ahead.
Freezing
This pie freezes surprisingly well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready, thaw it overnight in the fridge and enjoy a slice just like freshly made.
Reheating
If you prefer your pie slightly warm, gently reheat individual slices in a low oven for about 10 minutes. Avoid microwaving to preserve that smooth custard texture and flaky crust crispness.
FAQs
Can I substitute fresh cranberries with frozen ones in this Cranberry Custard Pie Recipe?
Absolutely! Frozen cranberries work perfectly without the need for thawing. They retain their tart flavor and texture once baked, making them a convenient year-round option.
Is it possible to make the pie crust from scratch?
Yes, making your own pie crust can add a homemade touch and control over ingredients. Just ensure your crust is well-chilled before filling and baking for the best flaky results.
What if I want a sweeter pie?
You can adjust the sugar in the custard mixture by increasing it slightly, but be careful not to overpower the natural tartness of the cranberries that gives this pie its unique charm.
Can I use a different type of dairy instead of heavy cream?
Heavy cream is best for richness and proper custard texture. However, substituting with half-and-half or whole milk will produce a lighter pie but the custard might be less silky and more fragile.
How can I tell when the custard pie is done baking?
Look for a lightly golden top and a set custard with a slight jiggle in the center—not liquid but gently wobbly. It will continue to firm up as it cools, so avoid overbaking.
Final Thoughts
There is something truly special about a dessert that is both simple and stunning, and the Cranberry Custard Pie Recipe delivers that in spades. Its vibrant color, harmonious sweet-tart flavor, and creamy texture make it a standout on any dessert table. I encourage you to give this delightful pie a try — it might just become your new favorite celebration dessert to share with friends and family.
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Cranberry Custard Pie Recipe
- Total Time: 1 hour 5 minutes (plus at least 2 hours chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cranberry Custard Pie is a delightful holiday dessert featuring a smooth, creamy custard filled with tart fresh or frozen cranberries, all nestled in a flaky unbaked 9-inch pie crust. Perfect for Thanksgiving or any festive occasion, it combines a luscious texture with a beautiful, lightly golden top. Serve chilled or at room temperature for a comforting treat that’s both elegant and easy to prepare.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 1/2 cups fresh or frozen cranberries
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare the crust: Place the unbaked 9-inch pie crust into a pie dish and flute the edges as desired to create a decorative border.
- Add cranberries: Spread the fresh or frozen cranberries evenly across the bottom of the pie crust without thawing if using frozen berries.
- Make the custard mixture: In a mixing bowl, whisk the eggs and granulated sugar until smooth. Then add the heavy cream, vanilla extract, salt, and all-purpose flour, whisking until fully combined and silky.
- Assemble the pie: Pour the custard mixture gently over the cranberries in the crust, ensuring an even distribution.
- Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the custard is set and the top is lightly golden. The center should still have a slight jiggle without being liquid.
- Cool and chill: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours to fully set before slicing and serving.
Notes
- Serve the pie chilled or at room temperature for the best flavor and texture.
- Top with freshly whipped cream for an extra creamy touch.
- Optionally, sprinkle powdered sugar on top for a festive presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
