If you’re searching for a dessert that beautifully balances tart fruit with smooth, creamy sweetness, look no further than Cranberry Custard Pie. Imagine a flaky, golden crust filled with bursts of tangy cranberries, all nestled beneath a silky, vanilla-scented custard. This pie is a celebration of contrasts: vibrant color, irresistible fragrance, and a flavor profile that’s both comforting and refreshing. Whether you’re making it for a special holiday or just a cozy weekend treat, Cranberry Custard Pie is a stunning centerpiece that brings joy to every table.
Ingredients You’ll Need
The ingredient list for Cranberry Custard Pie is wonderfully simple, but each component plays a critical role in creating its signature taste and texture. From the tart punch of cranberries to the creamy richness of heavy cream, every item matters for a dessert that truly shines.
- Pie Crust: A classic 9-inch crust, homemade or store-bought, forms the foundation and provides buttery flakiness in every bite.
- Fresh or Frozen Cranberries (1½ cups): These little gems add a burst of tartness and a pop of festive color; no need to thaw if using frozen!
- Granulated Sugar (¾ cup): Sweetens the custard and helps balance the cranberries’ tang.
- All-Purpose Flour (2 tablespoons): Thickens the custard slightly, giving it that just-set, creamy texture.
- Large Eggs (3): Essential for setting the custard and providing structure.
- Heavy Cream (1 cup): Brings richness and a luxurious mouthfeel to the filling.
- Vanilla Extract (1 teaspoon): Adds warmth and depth, enhancing the custard’s flavor.
- Salt (¼ teaspoon): A tiny pinch sharpens all the flavors, making the pie sing.
- Optional Topping (Powdered Sugar or Whipped Cream): For a gorgeous finish and a little extra indulgence.
How to Make Cranberry Custard Pie
Step 1: Prepare the Pie Crust
Preheat your oven to 375°F (190°C). Roll out your pie crust and gently fit it into a 9-inch pie dish, crimping the edges for a decorative touch. The crust is your canvas, so take a moment to make it look lovely—it’ll be the first thing people see!
Step 2: Layer the Cranberries
Scatter the fresh or frozen cranberries evenly across the bottom of the pie shell. Don’t worry if they look a little crowded; as the pie bakes, they’ll soften and release their tangy juices, creating little pockets of flavor throughout the custard.
Step 3: Mix the Custard
In a mixing bowl, whisk together the granulated sugar and flour to prevent lumps. Add the eggs, heavy cream, vanilla extract, and salt, then whisk until the mixture is completely smooth and glossy. This step is key for achieving that dreamily silky custard!
Step 4: Assemble the Pie
Carefully pour the custard mixture over the cranberries in the pie shell, making sure everything is evenly distributed. The cranberries may float a bit, but that’s part of the pie’s rustic charm.
Step 5: Bake to Perfection
Slide your pie into the oven and bake for 45 to 50 minutes. Keep an eye on the crust; if it browns too quickly, cover the edges with foil. The pie is done when the custard is set but the center still has a gentle jiggle—this ensures a creamy texture after chilling.
Step 6: Cool and Chill
Let your Cranberry Custard Pie cool to room temperature, then refrigerate for at least 2 hours. Chilling helps the custard fully set and makes for cleaner slices (plus, the flavors meld beautifully).
How to Serve Cranberry Custard Pie
Garnishes
A light dusting of powdered sugar or a generous dollop of whipped cream elevates each slice of Cranberry Custard Pie, giving it a festive, bakery-style finish. For an extra pop, zest a little orange over the top or toss on a few sugared cranberries.
Side Dishes
This pie is lovely with a scoop of vanilla ice cream, or served alongside a fresh fruit salad for contrast. A steaming mug of coffee or a cup of black tea pairs perfectly, balancing the pie’s richness.
Creative Ways to Present
For a memorable twist, serve individual mini pies or tartlets, or cut the Cranberry Custard Pie into bars for an easy-to-share dessert platter. You can even layer cubes of the pie into parfait glasses with whipped cream for a deconstructed treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Cranberry Custard Pie tightly with plastic wrap or foil, and store it in the refrigerator. It will keep beautifully for up to 3 days, making it a great make-ahead dessert for busy gatherings.
Freezing
You can freeze the whole pie or individual slices for up to 1 month. Make sure to wrap it well and place in an airtight container. Thaw overnight in the refrigerator before serving to preserve the creamy custard texture.
Reheating
While this pie is best served chilled, you can gently rewarm slices in the microwave for 10-15 seconds if you prefer it slightly warm. Avoid overheating to keep the custard smooth and creamy.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries are best for that signature tartness and burst of color. Dried cranberries can be used in a pinch, but be sure to soak them in hot water first to plump them up, and note that the flavor will be sweeter and less tangy.
Is it possible to make this pie dairy-free?
Yes! Substitute full-fat coconut milk or a rich non-dairy creamer for the heavy cream, and use a dairy-free pie crust. The texture will be slightly different, but still delicious.
Can I make Cranberry Custard Pie ahead of time?
Absolutely. In fact, this pie tastes even better after chilling for several hours or overnight. You can prepare it a day in advance and store it in the refrigerator until ready to serve.
Why is my custard not setting properly?
If your custard is too runny, it may need a little more baking time. Make sure the center is just slightly jiggly (not liquid) when you take it out of the oven, and don’t skip the chilling step, as it helps the custard firm up.
What’s the best way to get clean slices?
For neat, bakery-worthy slices, use a sharp knife dipped in hot water and wiped dry between cuts. Chilling the Cranberry Custard Pie thoroughly before slicing also helps achieve perfect portions.
Final Thoughts
I hope you’re as excited to try this Cranberry Custard Pie as I am to share it! Each bite is a delightful balance of creamy, tart, and sweet, making it a true showstopper for any occasion. Gather your ingredients, invite a friend into the kitchen, and savor the simple magic of this unforgettable pie.
Print
Cranberry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus at least 2 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and tart cranberry custard pie featuring a smooth custard filling baked over a bed of fresh or frozen cranberries in a flaky pie crust. This vegetarian dessert is perfect for holidays or any occasion, combining the sweetness of custard with the tangy bite of cranberries.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1½ cups fresh or frozen cranberries
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Topping
- Powdered sugar, for dusting
- Whipped cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the desired temperature for even baking.
- Prepare Pie Crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to form a decorative, secure border.
- Add Cranberries: Spread the fresh or frozen cranberries evenly over the bottom of the pie crust, creating a tart base layer.
- Mix Custard: In a mixing bowl, whisk together sugar and flour until combined. Add eggs, heavy cream, vanilla extract, and salt. Whisk thoroughly until the mixture is smooth and homogeneous.
- Pour Custard: Carefully pour the custard mixture over the cranberries in the pie shell, ensuring an even distribution.
- Bake Pie: Bake the pie in the preheated oven for 45 to 50 minutes, or until the custard is set and the center is slightly jiggly. To prevent the crust edges from over-browning, cover them with foil if needed.
- Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to fully set the custard before slicing.
- Serve: Dust with powdered sugar or top with whipped cream if desired, and serve chilled for best flavor and texture.
Notes
- Use fresh cranberries for the best tart and sweet balance, but frozen cranberries may be used directly without thawing.
- This pie tastes even better when made a day ahead and served chilled, making it ideal for holiday preparations.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
