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

Scale

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)

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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.