If you are searching for a delightful dessert that perfectly balances tartness and creaminess, look no further than this Cranberry Custard Pie Recipe. This pie combines the bright, tangy flavor of fresh cranberries with a smooth, velvety custard that bakes into a luscious filling all nestled inside a crisp, buttery crust. Whether you’re looking for a unique Thanksgiving treat or a charming holiday dessert, this recipe is a guaranteed crowd-pleaser that brings warmth, color, and comfort to any table.
Ingredients You’ll Need
Every ingredient in this Cranberry Custard Pie Recipe is chosen to create harmony in taste, texture, and appearance. These simple staples work together to transform ordinary pantry items into an extraordinary dessert everyone will love.
- Unbaked 9-inch pie crust: Provides a flaky, buttery foundation that holds all the delicious filling.
- 1 1/2 cups fresh or frozen cranberries: The star of the pie, offering vibrant color and a pleasantly tart bite.
- 3 large eggs: Essential for creating the smooth, rich custard texture.
- 1 cup granulated sugar: Sweetens and balances the natural tartness of the cranberries.
- 1 cup heavy cream: Adds richness and ensures the custard is luxuriously creamy.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm aromatic notes.
- 1/4 teaspoon salt: Brings out the depth of flavors and balances sweetness.
- 1 tablespoon all-purpose flour: Helps stabilize the custard to set perfectly.
- 1/2 teaspoon ground cinnamon (optional): Offers a subtle warmth and seasonal touch.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare the Pie Crust and Cranberries
Start by preheating your oven to 350°F (175°C) and fitting your unbaked pie crust into a 9-inch pie dish, making sure to crimp the edges neatly. Spread the cranberries evenly across the bottom of the crust—this creates a vibrant, flavorful base that the custard will beautifully set around.
Step 2: Whisk the Custard Mixture
In a mixing bowl, whisk together the eggs and sugar until the mixture becomes smooth and slightly frothy. This step is so important because it ensures a silky custard once baked. Then, add the heavy cream, vanilla extract, salt, flour, and cinnamon if you’re using it. Whisk everything thoroughly so the custard mixture is well combined and ready to pour over those bright cranberries.
Step 3: Assemble and Bake
Carefully pour the custard mixture over the cranberries, filling the pie crust evenly. Place the pie on the middle rack and bake for 50 to 60 minutes. You’re looking for the custard to be set but still have a slight wobble in the center along with a lightly golden top. This balance allows the pie to firm up nicely once cooled.
Step 4: Cool and Chill
Once baked, let the pie cool to room temperature to firm up. Then chill it for at least two hours. This chilling step enhances the custard’s creamy texture and makes it easier to slice, creating perfect portions bursting with cranberry goodness.
How to Serve Cranberry Custard Pie Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh cranberries on top adds an elegant finish. For a little extra flair, consider finishing with a dollop of freshly whipped cream or a sprinkle of toasted pecans to add crunch.
Side Dishes
This pie pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce. If you want a beverage pairing, a cup of spiced chai or a glass of dessert wine enhances the cozy flavors of the pie.
Creative Ways to Present
Try serving individual mini versions of the Cranberry Custard Pie Recipe in ramekins for a festive touch. You could also top slices with candied orange peel or a sprig of fresh rosemary to impress your guests with seasonal detail.
Make Ahead and Storage
Storing Leftovers
Stored in the refrigerator covered tightly with plastic wrap or aluminum foil, this pie keeps well for up to three days. The custard retains its smooth texture and the cranberry tartness remains fresh and lively.
Freezing
This Cranberry Custard Pie Recipe can be frozen if you want to prepare it in advance. Wrap it securely in plastic wrap and then foil, freezing for up to one month. Thaw overnight in the fridge before serving for best texture.
Reheating
Gently rewarm leftover slices in a low oven (about 300°F) for 10-15 minutes. Avoid microwaving as it may make the crust soggy and affect the custard’s texture. Serve warm or chilled, depending on your preference.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Frozen cranberries work wonderfully and should be added to the crust without thawing. This prevents excess moisture from making the crust soggy and preserves that sharp cranberry flavor.
Is the cinnamon necessary in the custard?
No, the cinnamon is optional but highly recommended if you want a gentle warmth that complements the tartness of the cranberries. It adds a cozy, festive note without overpowering the pie.
Can I substitute heavy cream with milk?
Heavy cream is best for this recipe to achieve a rich, creamy custard. Milk will result in a thinner filling and may impact the texture negatively, but whole milk can be used in a pinch if you’re in a bind.
What’s the best way to know when the custard is set?
The custard is set when it feels firm to the touch with a slight wobble in the center. If you jiggle the pie gently, only a small area in the middle should move; this means it will finish setting as it cools.
Can I add other spices or flavors?
Yes, feel free to experiment! Orange zest is a fantastic addition for brightness. Nutmeg or allspice can also be added sparingly for extra warmth. Just keep the balance so the cranberry’s tartness shines through.
Final Thoughts
This Cranberry Custard Pie Recipe has become one of my favorite desserts to share with family and friends, especially during the holiday season. Its stunning color, smooth custard, and fresh cranberry bite make it unforgettable and comforting at the same time. Give it a try soon—you’ll be glad you did, and I can’t wait to hear how much you love it!
Print
Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Custard Pie is a festive and creamy dessert perfect for the holiday season. It features a crisp unbaked pie crust filled with tart fresh or frozen cranberries topped with a smooth, rich custard made from eggs, sugar, heavy cream, and a touch of vanilla and cinnamon. Baked to a delicate golden finish, this pie is delightful served chilled, making it an ideal Thanksgiving or Christmas treat.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 1/2 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 (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pie.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie dish and crimp the edges to form a decorative border and to secure the crust.
- Add Cranberries: Spread the fresh or frozen cranberries evenly over the bottom of the pie crust. If using frozen berries, do not thaw before adding.
- Mix Custard: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and well combined. Add the heavy cream, vanilla extract, salt, all-purpose flour, and optional cinnamon, whisking thoroughly until the custard mixture is homogeneous.
- Pour Custard Over Cranberries: Carefully pour the custard mixture over the cranberries in the pie crust, ensuring even distribution.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the custard is set in the center and the top is lightly golden brown.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Once cooled, chill the pie in the refrigerator for at least 2 hours before serving to allow the custard to fully set and flavors to meld.
Notes
- If using frozen cranberries, add them directly without thawing to maintain texture and avoid excess moisture.
- For an enhanced flavor, sprinkle a little fresh orange zest over the cranberries before pouring the custard mixture.
- Ensure the custard is fully set before removing from the oven; a slight wobble in the center is okay as it will firm up while chilling.
- This pie is best served chilled but can be enjoyed at room temperature as well.
