Nothing evokes the warmth of home and festive gatherings quite like a Cranberry Custard Pie Recipe. Imagine a buttery, flaky crust cradling a velvety custard infused with the perfect balance of sweetness and tart cranberries—every bite is a celebration. Whether it’s for Thanksgiving, Christmas, or a cozy family dessert, this Cranberry Cream Pie will quickly become your go-to treat. Let’s dive into the magic of creating this show-stopping dessert that looks as stunning as it tastes.
Why You’ll Love This Cranberry Custard Pie Recipe
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Rich, creamy custard perfectly balances the tart cranberries for a flavor explosion.
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Quick and easy preparation—minimal fuss, maximum flavor.
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Visually stunning—a centerpiece dessert that wows at any holiday table.
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Budget-friendly ingredients with pantry staples like eggs, sugar, and cream.
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Customizable flavors—add cinnamon, nutmeg, or orange zest for a personal touch.
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Versatile for any occasion—perfect for holidays, weekend dinners, or dessert potlucks.
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Homemade charm that beats store-bought pies every time.
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Kid-friendly and approachable, yet elegant enough for adult palates.
Ingredients You’ll Need for This Cranberry Custard Pie Recipe
Simplicity is the secret to this pie’s magic. Each ingredient plays a key role in ensuring your pie comes out with a luscious texture and unforgettable flavor.
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Unbaked 9-inch pie crust: Provides a flaky, buttery base; use store-bought or homemade.
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Fresh or frozen cranberries (2 cups): The star of the show; frozen can be used straight from the bag.
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Large eggs (3): Bind the custard for a silky, firm texture.
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Granulated sugar (1 cup): Sweetens the custard without overpowering the cranberries.
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Heavy cream (1 cup): Adds luxurious creaminess.
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Vanilla extract (1 teaspoon): Enhances flavor depth and aroma.
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Salt (1/4 teaspoon): Elevates the sweetness and balances flavors.
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All-purpose flour (1 tablespoon): Helps the custard set perfectly.
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Ground cinnamon (1/2 teaspoon): Adds warmth and festive aroma.
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Powdered sugar (optional): For dusting and finishing elegance.
Pro Tip: For extra flavor, zest an orange or lemon into the custard for a bright twist.
How to Make This Cranberry Custard Pie Recipe
Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and lightly prick the bottom with a fork to prevent bubbling.
Step 2: Prepare the Cranberries
If using fresh cranberries, rinse and drain them. If frozen, use them directly. Toss cranberries with 1 tablespoon sugar to balance tartness.
Step 3: Make the Custard
In a medium bowl, whisk together the eggs, sugar, flour, and salt until smooth. Gradually whisk in the heavy cream and vanilla extract for a silky, lump-free custard.
Step 4: Assemble the Pie
Spread cranberries evenly over the prepared crust. Pour the custard mixture over the cranberries gently to avoid spilling. Sprinkle ground cinnamon on top for added aroma.
Step 5: Bake
Bake the pie at 375°F (190°C) for 45–50 minutes until the custard is set but slightly jiggly in the center. Cool completely on a wire rack.
Step 6: Serve
Optional: Dust with powdered sugar before serving. Slice carefully and enjoy the perfect balance of creamy custard and tart cranberries.
Pro Tips for Perfect Cranberry Custard Pie
How to prevent custard from cracking?
Bake at moderate heat (375°F) and avoid overbaking. Slight jiggle in the center is ideal.
Can I make this pie ahead of time?
Yes! Refrigerate for up to 2 days. Bring to room temperature before serving for best texture.
Can I substitute cranberries with other berries?
Absolutely. Blueberries or tart cherries work well, but cranberries give that classic festive tang.
Best Ways to Serve This Cranberry Custard Pie Recipe
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Pair with whipped cream or vanilla ice cream for added indulgence.
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Serve warm during holiday brunches or after a festive dinner.
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Crosslink suggestion: Try it alongside our Holiday Pumpkin Cheesecake Trifle for a dessert spread.
Nutrition Facts (per serving)
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Calories: 320
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Fat: 16g
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Saturated Fat: 10g
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Carbohydrates: 38g
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Fiber: 2g
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Sugar: 22g
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Protein: 5g
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Vitamin C: 12% DV
Pro Tip: Use low-fat cream or sugar substitutes to reduce calories without sacrificing flavor.
Storage & Leftovers
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Refrigerator: 2–3 days in an airtight container.
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Freezer: Up to 1 month; thaw in the fridge overnight.
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Reheating: Warm slices in a low oven (300°F) for 5–10 minutes.
Frequently Asked Questions (FAQs) About Cranberry Custard Pie Recipe
How do I know when the custard is fully set?
Gently shake the pan; the edges should be firm while the center has a slight jiggle.
Can I use a pre-baked crust?
Yes, a pre-baked crust can help prevent sogginess and reduce baking time.
Are frozen cranberries okay?
Absolutely. No need to thaw; just add a little extra sugar if needed.
Can this recipe be made dairy-free?
Replace heavy cream with coconut cream or oat cream; the texture will remain creamy.
Variations
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Holiday Cranberry Custard Pie: Add orange zest, nutmeg, or ginger for festive flair.
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Mini Pies: Use tart pans for individual servings, perfect for parties.
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Vegan Version: Replace eggs with silken tofu or cornstarch slurry and cream with coconut milk.
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Sweet Cranberry Custard Pie: Increase sugar slightly for sweeter custard.
Conclusion
This Cranberry Custard Pie Recipe is more than just dessert—it’s a holiday memory in every slice. Creamy custard, tart cranberries, and a golden crust create a flavor symphony that’s irresistible.