If you’re searching for a dessert that masterfully balances rich creaminess with bright, tangy fruitiness, look no further than this Cranberry Custard Pie – Tart & Creamy Dessert Recipe. Imagine tender cranberries bursting with tartness beneath a silky smooth custard, all nestled in a flaky pie crust. This pie is a celebration on a plate, perfect for cozy gatherings or simply indulging your sweet tooth with something uniquely vibrant and luscious. Every bite brings a harmony of flavors and textures that makes this dessert unforgettable.
Ingredients You’ll Need
This Cranberry Custard Pie – Tart & Creamy Dessert Recipe combines simple, pantry-friendly ingredients that each play a vital role in achieving that perfect balance of tart, sweet, and creamy. The fresh cranberries add spark and freshness, while the custard creates that irresistible richness that makes you want just one more slice.
- 1 unbaked 9-inch pie crust: Use homemade or store-bought for a buttery, flaky foundation.
- 1 1/2 cups fresh or frozen cranberries: The star ingredient, offering bright, tart bursts.
- 1/2 cup granulated sugar (plus 1 tablespoon for topping): Balances the cranberry’s natural tartness perfectly.
- 3 large eggs: Provide structure and creaminess to the custard.
- 1 cup heavy cream: Brings luscious richness and silky texture.
- 1/2 cup whole milk: Lightens the custard while keeping it smooth.
- 1/2 cup light brown sugar: Adds a warm, caramel-like sweetness.
- 2 teaspoons vanilla extract: Infuses comforting aroma and depth of flavor.
- 1/4 teaspoon ground nutmeg: Offers a subtle hint of spice that complements the fruit.
- 1/4 teaspoon salt: Enhances all the flavors in the pie.
- Zest of 1 orange (optional): Adds a bright citrus note for an extra layer of complexity.
How to Make Cranberry Custard Pie – Tart & Creamy Dessert Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F (190°C). Place your unbaked 9-inch pie crust into a pie dish, gently pressing it down and crimping the edges to create a pretty border. This crust will bake up flaky and golden, providing the perfect vessel for the luscious custard and cranberries.
Step 2: Cook the Cranberries
In a small saucepan, mix the cranberries with 1 tablespoon of granulated sugar and cook over medium heat for 4 to 5 minutes. You’ll notice the cranberries starting to burst and soften; this step unlocks their natural tartness and mellows their bite, making them more tender and flavorful inside the pie.
Step 3: Whisk Together the Custard
In a large bowl, whisk the eggs, heavy cream, milk, brown sugar, the rest of the granulated sugar, vanilla, nutmeg, salt, and orange zest (if you’re using it) until everything’s beautifully combined. This custard mixture will set gently in the oven into a silky, smooth filling that perfectly complements the cranberries.
Step 4: Assemble the Pie
Gently spread the cooked cranberries evenly over the bottom of your prepared crust. Next, carefully pour the custard mixture over the cranberries, allowing it to fill every nook and cranny. This layering ensures each slice delivers that magical balance of tart berries and creamy custard in every bite.
Step 5: Bake to Perfection
Pop your pie into the preheated oven and bake for 40 to 45 minutes. You’re looking for the custard to set but remain just a little wobbly in the center. To prevent the crust edges from browning too quickly, loosely cover them with foil once they reach a golden tone. This tip keeps the crust perfectly baked, not burnt.
Step 6: Cool and Chill
Once out of the oven, let the pie cool at room temperature for about an hour. After that, refrigerate it for at least two hours to help the custard fully firm up. This patience results in that melt-in-your-mouth texture that makes the Cranberry Custard Pie – Tart & Creamy Dessert Recipe so outstanding.
How to Serve Cranberry Custard Pie – Tart & Creamy Dessert Recipe
Garnishes
The best way to dress up this pie is with a dollop of freshly whipped cream, adding an airy counterpoint to the denser custard. A light dusting of powdered sugar or a sprinkle of finely grated orange zest can also brighten up the presentation and flavor, making your dessert look as stunning as it tastes.
Side Dishes
This pie pairs beautifully with a scoop of vanilla ice cream or a cup of rich coffee. If you want to stay on the festive side, a glass of sparkling cider or a warm cup of spiced tea complements the cranberry notes here perfectly. These pairings enhance the pie’s complex textures and flavors for a truly elevated dessert experience.
Creative Ways to Present
Feeling adventurous? Serve individual slices on pretty dessert plates topped with fresh cranberries and a sprig of mint for a pop of color. You could also make mini versions in tart pans for a charming party dessert. Layering with a drizzle of warm caramel sauce adds a decadent twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftovers tightly with plastic wrap or foil and store them in the refrigerator. The pie will stay delicious and fresh for up to 3 days. Just remember that the custard is best enjoyed cold or at room temperature to maintain its delightful creaminess and tartness.
Freezing
This Cranberry Custard Pie – Tart & Creamy Dessert Recipe can be frozen, but for best texture, freeze before baking. Wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed. Freezing after baking isn’t recommended, as custards can become grainy when frozen.
Reheating
If you’d like to enjoy your pie warm, gently reheat slices in a low-temperature oven (about 300°F) for 10 to 15 minutes. Avoid microwaving as it can cause the custard to separate and lose that silky texture you worked so hard to create.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Frozen cranberries work wonderfully in this recipe. Just thaw them slightly and drain any excess liquid before cooking to avoid a soggy crust.
Is it necessary to cook the cranberries before adding the custard?
Yes, cooking the cranberries softens them and helps release their natural tart juices, which enhances the filling’s flavor and prevents the pie from being too tart or crunchy.
Can I make the pie crust from scratch?
Of course! A homemade pie crust adds that special touch and buttery flavor. Just be sure to blind-bake it slightly or keep an eye on browning during baking to achieve the perfect texture.
What can I substitute for heavy cream?
If you don’t have heavy cream, you can use all whole milk, but the custard won’t be quite as rich and creamy. Another alternative is half-and-half, which strikes a good balance between richness and lightness.
Is this pie suitable for vegetarians?
Yes, this Cranberry Custard Pie – Tart & Creamy Dessert Recipe is vegetarian-friendly, containing no meat or gelatin ingredients, making it a great option for vegetarian dessert lovers.
Final Thoughts
This Cranberry Custard Pie – Tart & Creamy Dessert Recipe is more than just a dessert; it’s a joyous celebration of contrasting flavors and textures that come together to delight your senses. Whether you’re sharing it at a family gathering or simply treating yourself after a long day, it’s guaranteed to become a beloved favorite. Don’t hesitate to give this pie a try—you’ll thank yourself for indulging in such a beautifully balanced, homemade treasure.
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Cranberry Custard Pie – Tart & Creamy Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including cooling and chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Custard Pie is a tart and creamy dessert perfect for holiday gatherings. Featuring a flaky pie crust filled with cooked cranberries and a smooth custard infused with vanilla and a hint of orange zest, this pie offers a delightful balance of sweet and tangy flavors. Baked to a delicate set and chilled to perfection, it’s an elegant treat that’s both festive and comforting.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar (plus 1 tablespoon for topping)
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Zest of 1 orange (optional)
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish, crimp the edges neatly, and set it aside ready for filling.
- Cook Cranberries: In a small saucepan, combine the cranberries with 1 tablespoon of granulated sugar. Cook over medium heat for 4 to 5 minutes until the cranberries burst and release their juices. Remove from heat and let the mixture cool slightly to prevent curdling in the custard.
- Make Custard Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, brown sugar, remaining granulated sugar, vanilla extract, ground nutmeg, salt, and optional orange zest until the custard is smooth and fully combined.
- Assemble the Pie: Spread the cooked cranberries evenly across the bottom of the prepared pie crust. Slowly pour the custard mixture over the cranberries, ensuring an even layer without disturbing the fruit too much.
- Bake the Pie: Place the pie in the oven and bake for 40 to 45 minutes. The custard should be set but still slightly wobbly in the center when done. If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- Cool and Chill: Remove the pie from the oven and let it cool at room temperature for about 1 hour. Then refrigerate the pie for at least 2 hours to allow the custard to fully set and enhance the flavors.
- Serve: Serve the pie chilled or at room temperature. Optionally garnish with whipped cream or a dusting of powdered sugar for added elegance and sweetness.
Notes
- For a deeper cranberry flavor, slightly mash the cranberries after cooking.
- Add a splash of orange liqueur or almond extract to the custard mixture for a unique twist.
- If using frozen cranberries, thaw slightly before cooking to ensure even bursting.
- Cover pie edges with foil early if they brown faster than the custard bakes to avoid burning.
