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
Scale
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
