Cranberry Custard Pie – Tart & Creamy Dessert Recipe
This Cranberry Custard Pie is a delightful dessert that perfectly balances the tartness of fresh cranberries with a smooth, creamy custard. Encased in a flaky, golden crust, the pie offers a rustic yet elegant combination of flavors, making it an excellent choice for festive occasions or a cozy treat.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 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
Cranberry Filling
- 12 ounces fresh or frozen cranberries
- ¾ cup Granulated Sugar
- ½ cup Water
- 1 tablespoon Lemon Juice
- 1 teaspoon Orange Zest
Custard
- 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
- Prepare the Pie Crust: 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 just until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Crust: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges, then place the pie plate in the freezer for at least 15 minutes to prevent shrinking during baking.
- Make the Cranberry Filling: In a medium saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil over medium heat, then reduce to a simmer for 10-15 minutes until the cranberries burst and mixture thickens to a jam-like consistency. Remove from heat and allow to cool slightly.
- Prepare the Custard: In a large bowl, whisk together eggs, sugar, vanilla extract, flour, and nutmeg until smooth. Heat the cream in a saucepan until just about to boil, whisking occasionally. Slowly pour the hot cream into the egg mixture while whisking constantly to prevent curdling. Mix until well combined.
- Assemble and Bake the Pie: Preheat the oven to 350°F (175°C). Spread cranberry filling evenly on the pie crust bottom. Pour custard mixture gently over the cranberry layer. Bake for 45-55 minutes until the custard is set but slightly jiggly in the center. After 25 minutes of baking, cover the pie crust edges with foil or a pie shield to avoid over-browning. Let pie cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
- Use fresh or frozen cranberries interchangeably; no need to thaw frozen cranberries before cooking.
- Chilling the pie dough and freezing before baking helps prevent shrinkage and creates a flakier crust.
- Be careful when adding hot cream to eggs to avoid curdling; pour slowly while whisking continuously.
- Cover pie crust edges with foil after 25 minutes of baking to prevent burning.
- Allow pie to chill thoroughly before serving to let custard set perfectly.
Keywords: cranberry custard pie, cranberry pie, custard pie, holiday dessert, Thanksgiving dessert, tart custard pie
