Cranberry Custard Pie Recipe
If you’re looking to bring a burst of color and creamy comfort to your dessert table, Cranberry Custard Pie is the answer. This pie is a stunning marriage of tart, jewel-toned cranberries and a silky, vanilla-scented custard that bakes up golden and inviting in a flaky pie crust. Each bite delivers a perfect balance of tang and sweetness, making it a showstopper for holiday gatherings or any time you want a dessert that feels special and cozy. Whether you serve it cool from the fridge or with a cloud of whipped cream, Cranberry Custard Pie is sure to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients can create something so beautiful and delicious. Each component in this Cranberry Custard Pie plays a key role, from the tartness of the cranberries to the richness of heavy cream and the warm, aromatic spice of nutmeg.
- Unbaked 9-inch pie crust: The foundation of your pie, offering a flaky, buttery base that holds everything together.
- Fresh or frozen cranberries (1 1/2 cups): These burst with tangy flavor and add a pop of color; halve large ones for even distribution.
- Large eggs (3): They give the custard its structure, binding the ingredients into a creamy, sliceable filling.
- Granulated sugar (1 cup): Sweetens the custard and balances the cranberries’ tartness.
- Heavy cream (1 cup): Delivers richness and a velvety texture to the custard.
- Whole milk (1/4 cup): Lightens the custard just enough for the perfect consistency.
- All-purpose flour (2 tablespoons): Helps thicken the filling so it sets beautifully when baked.
- Vanilla extract (1 teaspoon): Adds depth and warmth, enhancing every other flavor in the pie.
- Ground nutmeg (1/4 teaspoon): A pinch of spice that makes the custard sing and pairs beautifully with cranberries.
- Salt (1/4 teaspoon): Just enough to bring all the sweet and tart flavors into perfect harmony.
How to Make Cranberry Custard Pie
Step 1: Prep the Pie Crust
Preheat your oven to 375°F (190°C). Gently fit your unbaked pie crust into a 9-inch pie dish, taking a moment to crimp the edges for a decorative finish. This not only helps keep the filling in place but also gives your Cranberry Custard Pie a charming, homemade look.
Step 2: Add the Cranberries
Scatter the cranberries evenly over the bottom of your prepared pie crust. If your cranberries are on the larger side, slice them in half for better distribution. This ensures every slice has that irresistible tangy burst in each bite.
Step 3: Whisk the Custard
In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly thickened. Add the heavy cream, whole milk, flour, vanilla extract, ground nutmeg, and salt. Continue whisking until everything is fully combined and the custard base is silky and lump-free.
Step 4: Assemble the Pie
Slowly pour the custard mixture over the cranberries in the pie shell. Pouring gradually helps prevent the cranberries from floating to one side and ensures the filling seeps into every nook and cranny for even baking.
Step 5: Bake
Set the pie dish on a baking sheet to catch any potential drips, then carefully transfer it to the oven. Bake for 45 to 50 minutes, or until the top is lightly golden and the center is just set. The custard should jiggle slightly when you gently shake the pie dish—think of it as a gentle wobble, not a wave.
Step 6: Cool and Chill
Once the pie is done, let it cool to room temperature on a wire rack. For the best texture and flavor, chill it in the refrigerator for at least two hours before slicing. This allows the custard to set up perfectly and makes slicing oh-so-satisfying.
How to Serve Cranberry Custard Pie
Garnishes
A dollop of softly whipped cream or a scoop of vanilla ice cream turns a slice of Cranberry Custard Pie into pure bliss. For something extra special, sprinkle a little orange zest or a dusting of powdered sugar on top to highlight the pie’s festive flair.
Side Dishes
Since this pie is rich and tangy, pair it with something light and fresh—perhaps a simple fruit salad or a platter of sliced oranges. Hot coffee or a cup of spiced tea also makes a cozy companion for each creamy, tart bite.
Creative Ways to Present
Try baking mini versions in individual tart pans for a fun twist at parties, or cut the pie into slender bars instead of wedges for an elegant dessert tray. You can even serve slices slightly warmed, topped with a drizzle of cranberry sauce for a pop of extra color and flavor.
Make Ahead and Storage
Storing Leftovers
Cranberry Custard Pie keeps beautifully! Simply cover any leftover slices tightly with plastic wrap or foil and store them in the refrigerator. The pie will stay fresh and flavorful for up to three days, making it a wonderful make-ahead dessert for busy weeks or entertaining.
Freezing
If you want to get even further ahead, you can freeze Cranberry Custard Pie after it’s baked and fully cooled. Wrap it well in plastic wrap, then in aluminum foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving for best results.
Reheating
To enjoy your pie warm, place slices on a baking sheet and reheat in a 300°F oven for about 10 minutes. This refreshes the custard’s silky texture and brings out the cranberry’s brightness. Avoid microwaving, as it can make the crust soggy.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries work best for this recipe, as they provide the signature tartness and juicy texture. Dried cranberries are sweeter and chewier, so if you must use them, soak them in hot water for 10 minutes first and consider reducing the sugar slightly.
Can I make Cranberry Custard Pie ahead of time?
Absolutely! In fact, the pie improves as it sits, making it an ideal make-ahead dessert. Just bake, cool, cover, and refrigerate it up to a day or two before serving.
Can I add other fruits or nuts to the pie?
Yes! Chopped pecans or a bit of orange zest are lovely additions. You can also try mixing in a handful of raspberries or blueberries for a twist, but keep the total fruit amount to about 1 1/2 cups.
What’s the best way to prevent a soggy bottom crust?
Using a metal pie plate and baking the pie on a preheated baking sheet will help ensure a crisp crust. Also, avoid overfilling the pie shell and allow the pie to cool completely before slicing.
Is Cranberry Custard Pie suitable for vegetarians?
Yes, this pie is vegetarian-friendly as it contains no meat or gelatin. Just make sure your pie crust is made without lard or animal-based fats if you’re serving strict vegetarians.
Final Thoughts
If you’re ready to add a splash of color and a wave of creamy comfort to your dessert spread, give Cranberry Custard Pie a try. It’s a joyful, crowd-pleasing treat that truly shines in any season, and I can’t wait for you to taste just how magical this classic combination can be!
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Cranberry Custard Pie Recipe
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cranberry custard pie featuring a flaky pie crust filled with tart cranberries and a smooth, spiced custard. Perfect for holiday celebrations and Thanksgiving desserts, this pie offers a delightful balance of sweet and tangy flavors with a hint of nutmeg.
Ingredients
Pie
- 1 9-inch pie crust (unbaked)
- 1 1/2 cups fresh or frozen cranberries (halved if large)
Custard
- 3 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges to create a decorative border and ensure it holds the filling securely.
- Add cranberries: Scatter the fresh or frozen cranberries evenly over the bottom of the prepared pie crust, spreading them out so the custard will cover them uniformly.
- Make the custard: In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and well blended. Then add the heavy cream, whole milk, all-purpose flour, vanilla extract, ground nutmeg, and salt. Whisk thoroughly until the custard is fully combined and silky.
- Combine and bake: Slowly pour the custard mixture over the cranberries in the pie shell, making sure it evenly covers the berries without overflowing. Place the pie on a baking sheet to catch any potential drips, then transfer carefully to the preheated oven.
- Bake the pie: Bake for 45 to 50 minutes, or until the custard is just set in the center and the top has a light golden color. To test, gently shake the pie; it should have a slight wobble but no liquid.
- Cool and chill: Remove the pie from the oven and allow it to cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours to let the custard fully firm up and the flavors meld before slicing and serving.
Notes
- You can substitute part of the cranberries with chopped pecans for added texture and flavor.
- Add orange zest to the custard mixture for a refreshing citrus twist.
- Serve chilled with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
