Cranberry Custard Pie

Cranberry Custard Pie is a delightful dessert that brings together the tangy goodness of cranberries with a creamy custard filling. Perfect for family gatherings or holiday celebrations, this pie stands out not only for its beautiful appearance but also for its comforting flavors. I remember baking this pie with my family during chilly autumn afternoons, and it quickly became a cherished tradition. It’s an easy recipe to whip up, making it a go-to for busy weeknights and festive occasions alike.

Why Make This Recipe

You’ll love this cranberry custard pie for its unique blend of sweetness and tartness. The cranberries provide a pop of flavor that brightens the rich custard, making every bite a special experience. This pie is a favorite during Thanksgiving and Christmas, but it’s also an excellent treat for any casual family gathering.

"This pie was a hit at our holiday dinner and received rave reviews from everyone. It’s now part of our family traditions," shares a satisfied home baker.

This recipe shines with its simplicity and quick preparation time, allowing you to focus more on enjoying your time with loved ones. Who wouldn’t want a comforting dessert that looks as impressive as it tastes?

How to Make Cranberry Custard Pie

Preparing cranberry custard pie is a simple process that blends warmth and comfort into every slice. Start by preheating your oven to ensure the perfect baking environment. The unbaked pie crust sets the stage for a delightful filling that combines fresh or frozen cranberries with sugar in a saucepan, creating a bubbling, aromatic mixture.

In a bowl, whisk together eggs, heavy cream, vanilla extract, and salt to create a creamy custard base. Then, you will blend the cranberry mixture into this custard, ensuring the flavors meld beautifully. Pour this luscious mixture into the prepared pie crust, and bake until the custard has set and the top is lightly golden. With a little patience, the pie cools down perfectly, ready to impress your family and friends.

Ingredients

Gather these items for a delicious cranberry custard pie:

1 unbaked pie crust
2 cups fresh or frozen cranberries
1 cup granulated sugar
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon cornstarch

Feel free to use premade pie crusts for convenience, or make one from scratch if you’re feeling adventurous. You can substitute cranberries with other berries, like blueberries or raspberries, for a different flavor twist.

Directions

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan and set aside.
3. In a medium saucepan over medium heat, combine the cranberries and sugar. Cook until the cranberries begin to pop, about 5 minutes.
4. In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and salt.
5. Gradually stir the cranberry mixture into the egg mixture until well combined.
6. Pour the filling into the prepared pie crust.
7. Bake for 35-40 minutes or until the custard is set and the top is lightly browned.
8. Let cool before serving, and enjoy your show-stopping dessert!

How to Serve Cranberry Custard Pie

Serve this cranberry custard pie warm or at room temperature, topped with a dollop of whipped cream for an extra treat. Pair it with a scoop of vanilla ice cream for a delightful contrast of textures. If you’re hosting a festive dinner, consider serving it alongside coffee or spiced tea to enhance the cozy atmosphere. For a fun twist, sprinkle some crushed nuts on top before serving to add a bit of crunch.

How to Store

Store any leftover pie in the refrigerator, tightly covered to keep it fresh. It will last for about 3-4 days when refrigerated. If you’re feeling savvy, you can also freeze slices of pie for up to 2 months. Just be sure to wrap them well to prevent freezer burn. When you’re ready to enjoy again, let the slices thaw in the fridge overnight, and if you prefer, reheat them gently in the oven.

Tips to Make

One crucial tip for this recipe is to ensure your ingredients are at room temperature, especially the eggs and heavy cream. This helps the custard bake evenly. If using frozen cranberries, make sure to thaw and drain them first to avoid excess moisture in your filling. Lastly, keeping a close eye on the baking time can help you avoid overcooking; the custard should be just set in the center but still soft.

Variations

Try experimenting with different flavors in your cranberry custard pie. Adding a hint of orange zest can brighten the flavor profile nicely, or you might want to use almond extract instead of vanilla for a nutty undertone. For a more decadent version, consider mixing in some dark chocolate chips with the cranberry mixture or topping the pie with a crumbly streusel topping before baking.

FAQs

What can I substitute for fresh cranberries?
You can use frozen cranberries as a substitute, just make sure to thaw and drain them before use.

Can I use a store-bought pie crust?
Absolutely! A store-bought crust saves time and makes this recipe even easier to prepare.

How do I know when the custard is set?
The custard should be firm but slightly jiggly in the center when you take it out; it will continue to set as it cools.

Can I make this pie ahead of time?
Yes, you can prepare this pie a day in advance and refrigerate it. Just make sure to let it cool fully before covering it.

For More Recipe Inspiration

If you’re looking for more delightful recipes, check out our Protein Muffins and Smash Cake recipes that are sure to impress.

Visit our social pages for more delicious ideas:
https://www.pinterest.com/quickcakes/

Emily

Cranberry Custard Pie

A delightful dessert combining tangy cranberries with a creamy custard filling, perfect for gatherings or holiday celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert, Holiday

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Pie Base

• 1 crust 1 unbaked pie crust Feel free to use premade pie crusts or make one from scratch.

Filling

• 2 cups 2 cups fresh or frozen cranberries Make sure to thaw and drain if using frozen cranberries.
• 1 cup 1 cup granulated sugar
• 3 large 3 large eggs Best at room temperature.
• 1 cup 1 cup heavy cream Best at room temperature.
• 1 teaspoon 1 teaspoon vanilla extract Or use almond extract for a different flavor.
• 1/4 teaspoon 1/4 teaspoon salt
• 1 tablespoon 1 tablespoon cornstarch

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan and set aside.
3. In a medium saucepan over medium heat, combine the cranberries and sugar. Cook until the cranberries begin to pop, about 5 minutes.
4. In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and salt.
5. Gradually stir the cranberry mixture into the egg mixture until well combined.
6. Pour the filling into the prepared pie crust.

Baking

1. Bake for 35-40 minutes or until the custard is set and the top is lightly browned.
2. Let cool before serving.

Notes

Serve warm or at room temperature with whipped cream or vanilla ice cream. Store leftovers in the refrigerator, tightly covered for 3-4 days. You can freeze slices for up to 2 months.