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

Scale

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)

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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.