Cranberry Custard Pie Recipe

Introduction

This Cranberry Custard Pie offers a delightful blend of tart cranberries and smooth, rich custard nestled in a flaky, golden crust. It’s a perfect dessert to brighten up any occasion with its vibrant flavors and comforting texture.

Ingredients

• 1 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 4-6 tablespoons ice water
• 12 ounces fresh or frozen cranberries
• ¾ cup granulated sugar (for filling)
• ½ cup water
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 4 large eggs
• ½ cup granulated sugar (for custard)
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground nutmeg
• 2 cups heavy cream
• 2 tablespoons all-purpose flour

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Step 2: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim excess, and crimp edges. Place the pie plate in the freezer for at least 15 minutes to prevent shrinking during baking.
3. Step 3: In a saucepan, combine cranberries, water, ¾ cup sugar, lemon juice, and orange zest. Bring to a boil, then simmer for 10-15 minutes until cranberries burst and mixture thickens. Remove from heat and cool slightly.
4. Step 4: In a bowl, whisk eggs, ½ cup sugar, vanilla, flour, and nutmeg until combined. Heat cream in a saucepan until just about to boil, stirring occasionally. Slowly pour hot cream into egg mixture while whisking constantly. Mix well.
5. Step 5: Preheat oven to 350°F (175°C). Spread cranberry filling evenly in crust. Pour custard mixture over cranberries. Bake for 45-55 minutes until custard is set but slightly jiggly in center. After 25 minutes, cover crust edges with foil to prevent over-browning. Cool on wire rack, then refrigerate at least 2 hours before serving.

Tips & Variations

• For extra flakiness, use a pastry blender to cut in the butter and keep ingredients cold throughout.
• Try adding a pinch of cinnamon to the custard for a warm, spiced twist.
• You can replace orange zest with lemon zest for a more citrus-forward flavor.
• If fresh cranberries aren’t available, frozen work just as well—no need to thaw before cooking.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat gently in a low oven if desired, though it’s also delicious served chilled. Avoid freezing to maintain custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought crust can save time and still yield great results. Just follow baking instructions on the package and adjust filling preparation accordingly.

How do I know when the custard is done baking?

The custard should be mostly set but still have a slight jiggle in the center when you gently shake the pie. It will firm up more as it cools.

Cranberry Custard Pie Recipe

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4.5 from 128 reviews

This Cranberry Custard Pie blends the tartness of fresh cranberries with a rich, velvety custard nestled in a flaky, buttery crust. Perfectly balanced between sweet and tangy, this pie offers a comforting yet exciting dessert experience ideal for festive occasions or cozy gatherings.

• Author: Mia
• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 4–6 tablespoons ice water

Cranberry Filling

• 12 ounces fresh or frozen cranberries
• ¾ cup granulated sugar
• ½ cup water
• 1 tablespoon lemon juice
• 1 teaspoon orange zest

Custard

• 4 large eggs
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground nutmeg
• 2 cups heavy cream
• 2 tablespoons all-purpose flour

Instructions

1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs with small butter pieces for flakiness. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together without overmixing. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, trim any excess dough, and crimp the edges using a fork or fingers. Place the pie plate in the freezer for at least 15 minutes to help prevent shrinking during baking.
3. Make the Cranberry Filling: In a medium saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool slightly.
4. Prepare the Custard: In a large bowl, whisk together eggs, sugar, vanilla extract, flour, and nutmeg until smooth. In a separate saucepan, heat the heavy cream until just about to boil (scalding), whisking occasionally to prevent scorching. Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Mix until well combined.
5. Assemble and Bake the Pie: Preheat oven to 350°F (175°C). Evenly spread the cranberry filling over the bottom of the chilled pie crust. Gently pour the custard mixture over the cranberry filling. Bake for 45-55 minutes until the custard is set but slightly jiggly at the center. To avoid over-browning, cover pie crust edges with foil or a pie shield after 25 minutes of baking. Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Notes

• Use cold butter and ice water to achieve a flaky pie crust.
• Freezing the crust before baking helps prevent shrinking.
• Tempering the eggs by slowly adding hot cream prevents curdling in the custard.
• Cover the crust edges during baking to avoid excessive browning.
• Refrigeration after baking allows the custard to fully set for clean slices.
• Fresh or frozen cranberries both work well in the filling.

Keywords: cranberry custard pie, cranberry pie, custard pie, holiday dessert, flaky pie crust, creamy custard, tart cranberries