Introduction

This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy, rich custard nestled in a flaky homemade crust. It’s a comforting dessert perfect for holiday gatherings or any time you crave a balance of sweet and tangy flavors.

A round tart with three visible layers sits on a wooden board over a white marbled surface. The crust is thick and golden brown with a rough texture. The next layer is smooth and creamy pale yellow, filled evenly with whole red cranberries embedded throughout. The top layer is shiny with a custard-like look, dotted with more cranberries. One slice is cut and slightly pulled out on the right side, clearly showing the smooth filling and thick crust. In the background, a white bowl filled with red cranberries is partially visible, along with a blurred slice of the tart on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour, plus more for dusting
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes
4-6 tablespoons ice water
12 ounces fresh or frozen cranberries
¾ cup granulated sugar
½ cup water
1 tablespoon lemon juice
1 teaspoon orange zest
4 large eggs
½ cup granulated sugar
½ teaspoon vanilla extract
⅛ teaspoon ground nutmeg
2 cups heavy cream
2 tablespoons all-purpose flour

Instructions

Step 1: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp the edges. Place in the freezer for at least 15 minutes.
Step 3: In a medium saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil over medium heat, then simmer 10-15 minutes until thickened to a jam-like consistency. Remove from heat and let cool slightly.
Step 4: In a large bowl, whisk eggs, sugar, vanilla, flour, and nutmeg until combined. Heat cream in a saucepan until just about to boil, whisking occasionally. Slowly pour hot cream into egg mixture while whisking constantly to avoid curdling. Mix well.
Step 5: Preheat oven to 350°F (175°C). Spread cranberry filling evenly over crust. Pour custard mixture gently over cranberry layer. Bake 45-55 minutes until custard is set but slightly jiggly in center. Cover crust edges with foil after 25 minutes to prevent over-browning. Cool on wire rack, then refrigerate at least 2 hours before serving.

Tips & Variations

Use frozen cranberries if fresh are unavailable; no need to thaw before cooking.
For added texture, sprinkle chopped nuts on top before baking.
To make the crust extra flaky, keep all ingredients cold and avoid overworking the dough.
Substitute orange zest with lime zest for a different citrus note.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave if desired, though it is also delicious served chilled. The custard filling holds up well but is best enjoyed fresh for optimal texture.

How to Serve

A tart with three distinct layers sits on a wooden board placed on a white marbled surface. The bottom layer is a crumbly, thick golden-brown crust with a rough texture and slightly raised edges. Above it is a smooth and creamy pale yellow custard layer, studded evenly with whole, bright red cranberries that add pops of color and texture. One slice has been cut out, showing the clean separation of the crust and custard inside. In the background, behind the tart, there is a white bowl filled with more fresh cranberries and a white plate with another piece of the tart, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought pie crust can be used for convenience. Just follow the package instructions and proceed with the filling and baking steps as directed.

How do I know when the custard is fully baked?

The custard should be set around the edges and slightly jiggly in the center when gently shaken. It will continue to firm up as it cools and chills in the refrigerator.