If there’s a pie that deserves a place on every holiday table, it’s the Cranberry Custard Pie. This irresistible dessert brings together tangy bursts of fresh cranberries nestled beneath a silky, vanilla-scented custard, all wrapped in a flaky pie crust. Each forkful offers a perfect combination of tart and sweet, creamy and crispy — a true celebration of festive flavors. Whether you’re a seasoned baker or trying something special for the first time, this pie is designed to win hearts and spark conversation. Once you try it, the Cranberry Custard Pie might just become your signature dish!
Ingredients You’ll Need
All you need are a handful of simple pantry staples, but each ingredient plays a starring role in the flavor, texture, and bright color that make this pie so memorable. Here’s exactly what makes the Cranberry Custard Pie shine, along with a few tips to set you up for pie perfection:
- Unbaked 9-inch pie crust: The buttery, flaky base sets the stage for the luscious filling—use homemade or store-bought for convenience without sacrificing flavor.
- Fresh cranberries (2 cups): These ruby-red berries deliver tartness, bold color, and beautiful pops of flavor, balancing the creamy custard.
- Granulated sugar (1/2 cup): Sweetens the custard and mellows the cranberries’ tart bite—adjust to taste if you prefer a sweeter pie.
- All-purpose flour (2 tablespoons): A touch of flour thickens the custard just right, ensuring a smooth, sliceable texture.
- Large eggs (3): Essential for setting the rich custard and giving it that irresistible ‘just-firm’ jiggle.
- Heavy cream (1 cup): Provides the custard’s dreamy richness and velvety mouthfeel that makes every bite decadent.
- Vanilla extract (1 teaspoon): Adds warm, comforting sweetness and enhances all the other flavors.
- Salt (1/4 teaspoon): Just a pinch brings out the best in the cranberries and custard, keeping the sweetness in perfect balance.
- Ground cinnamon (1/4 teaspoon, optional): A cozy hint of spice that whispers “holiday”—feel free to add or leave out, depending on your mood.
- Whipped cream (for serving, optional): A cloud of whipped cream on top is pure luxury—especially if you serve the pie slightly chilled.
How to Make Cranberry Custard Pie
Step 1: Prep Your Pie Crust
Preheat your oven to 375°F (190°C). Gently fit your unbaked pie crust into a 9-inch pie dish, crimping the edges however you like. This base will hold all the creamy, fruity goodness to come. Place the crust-lined dish aside while you gather the filling components.
Step 2: Layer the Cranberries
Rinse your cranberries under cool water and drain them thoroughly. Evenly spread the fresh cranberries over the bottom of your prepared pie crust. They’ll bake up juicy and tart, creating little pockets of flavor that contrast beautifully with the soft custard.
Step 3: Mix the Custard Filling
In a medium bowl, whisk the sugar and flour together first; this helps prevent lumps and ensures the flour is fully blended into the custard. Add the eggs, heavy cream, vanilla extract, salt, and ground cinnamon (if you’re using it). Whisk until everything is velvety smooth and well combined—the mixture should look creamy and pale with flecks of cinnamon if you added it.
Step 4: Assemble and Bake
Pour the custard mixture carefully over the cranberries in the pie crust. Don’t worry if the cranberries float a bit—that’s normal and will give your pie a lovely “dappled” effect once baked. Gently transfer the filled pie to the center rack of your oven and bake for 45 to 50 minutes, or until the custard is set and a knife inserted near the pie’s center comes out clean.
Step 5: Cool and Serve
Once it’s finished baking, place your Cranberry Custard Pie on a wire rack and let it cool completely. This cooling step is important; it helps the custard firm up for easy slicing. Serve the pie at room temperature or chill it in the fridge for a refreshing twist. Top with fluffy whipped cream if you’re feeling extra festive!
How to Serve Cranberry Custard Pie
Garnishes
While this pie is truly stunning on its own, a finishing flourish of homemade whipped cream transforms it into a celebration-worthy dessert. For extra pizzazz, scatter a few sugared cranberries or a sprinkle of powdered sugar on top. Thin curls of orange or lemon zest also add brightness and a beautiful visual pop—perfect for holiday gatherings!
Side Dishes
Pair your Cranberry Custard Pie with light accompaniments that let the pie take center stage. Try it alongside a simple fruit salad, a scoop of vanilla ice cream, or crisp butter cookies for an extra-special spread. After a hearty meal, its tart-sweet flavors are a lovely, refreshing finish that won’t feel heavy or overwhelming.
Creative Ways to Present
If you want your Cranberry Custard Pie to really wow your guests, consider baking it in individual tart pans for single-serve elegance. You can also cut it into bars or small squares for easy party snacking. For a fun twist, dress up each slice with a dab of citrus curd, a sprinkle of pistachios, or a drizzle of white chocolate—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie slices tightly with plastic wrap or place them in an airtight container. Store them in the refrigerator, where they’ll stay fresh for up to three days. The custard will remain creamy, and the cranberry flavor only deepens with a little time.
Freezing
If you want to make Cranberry Custard Pie ahead, you can freeze it! Once the baked pie is completely cooled, wrap it well in several layers of plastic wrap and aluminum foil to prevent freezer burn. It’ll keep beautifully for up to one month. When ready to enjoy, thaw the pie overnight in the refrigerator before serving.
Reheating
For those who like their pie slightly warm, simply bake slices in the oven at 300°F (150°C) for about 10 minutes or until heated through. Avoid the microwave if possible, as it can make the crust soggy. Top with whipped cream just before serving for that bakery-fresh finish.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work wonderfully in Cranberry Custard Pie. Just add them straight from the freezer—there’s no need to thaw—and bake as directed. This makes the recipe extra convenient all year round.
How can I make the pie less tart?
If you prefer a sweeter, less tangy pie, simply increase the sugar to 2/3 cup. You can also try mixing in a handful of blueberries or raspberries for added natural sweetness.
Can I make the pie crust ahead?
Yes! You can prepare your pie crust up to two days ahead. Keep it covered in the refrigerator until you’re ready to assemble your Cranberry Custard Pie.
Is there a dairy-free version?
You can replace the heavy cream with full-fat coconut milk and use a dairy-free pie crust for a delicious dairy-free alternative. The custard will have a subtle coconut undertone, which pairs well with cranberries!
Can I bake the pie a day in advance?
Baking the Cranberry Custard Pie a day ahead is actually encouraged! The flavors meld and develop even more after a night in the fridge, making for an even tastier (and easier) dessert on the day you serve it.
Final Thoughts
There’s something magical about a dessert that’s both familiar and full of surprises, and this Cranberry Custard Pie nails it every time. With its vibrant cranberries and comforting custard, it’s destined to become a favorite for holidays and cozy evenings alike. If you’re craving something deliciously different, give this pie a go—you’ll be so glad you did!
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Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the delightful combination of tart cranberries and creamy custard in this Cranberry Custard Pie. Perfect for holiday gatherings or a special treat, this pie is sure to impress your guests with its balanced flavors and silky texture.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- whipped cream for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish.
- Prepare cranberries: Rinse and drain the cranberries, then spread them over the crust.
- Mix custard: In a bowl, whisk sugar and flour. Add eggs, cream, vanilla, salt, and cinnamon. Whisk until smooth.
- Assemble: Pour custard over cranberries. Bake for 45-50 minutes until set.
- Cool and serve: Let the pie cool on a rack. Serve at room temperature or chilled with whipped cream.
Notes
- You can use frozen cranberries if fresh ones are not available; do not thaw before adding to the pie.
- For a less tart flavor, increase sugar to 2/3 cup.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
