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

Scale

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

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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