If you’re looking for a dessert that perfectly balances tartness with creamy sweetness, you are going to adore this Cranberry Custard Pie Recipe. It’s an irresistibly cozy slice of comfort that combines fresh cranberries with a luxuriously smooth custard filling nestled in a flaky pie crust. Every bite bursts with festive flavors and a velvety texture that feels both elegant and homey, making it an ideal treat for holiday dinners or any time you want to share a special homemade dessert with friends and family.
Ingredients You’ll Need
This Cranberry Custard Pie Recipe uses simple, everyday ingredients that come together beautifully to create a stunning dessert. Each component plays its part, from the tart cranberries that add lively bursts of flavor, to the creamy custard that provides richness and smoothness, all supported by a golden, flaky crust that holds everything together perfectly.
- 1 unbaked 9-inch pie crust: The foundation of your pie, it should be light and buttery to complement the creamy filling.
- 2 cups fresh or frozen cranberries: These bring a bright, tart contrast that cuts through the sweetness.
- 1 cup granulated sugar: Sweetens the custard and balances the tartness of the cranberries.
- 3 large eggs: Essential for setting the custard and giving it a rich texture.
- 1 cup heavy cream: Adds luxurious creaminess for that melt-in-your-mouth custard feel.
- 1 teaspoon vanilla extract: Enhances the flavors with a warm, inviting aroma.
- 1/4 teaspoon salt: Balances sweetness while rounding out the flavor profile.
- 1/4 teaspoon ground cinnamon: Introduces a hint of warm spice to deepen the flavor complexity.
- 1/4 teaspoon ground nutmeg: Adds subtle nutty undertones that complement the cinnamon perfectly.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 350°F (175°C) and positioning the rack in the center. Whether you’re rolling out a homemade crust or using a store-bought one, make sure your 9-inch pie crust is ready and fitted into the pie dish. A well-pressed crust forms a sturdy base that will hold the custard and cranberries without sogginess.
Step 2: Layer the Cranberries
Rinse your cranberries thoroughly and spread them evenly across the bottom of the pie crust. This layer of bright berries will infuse each bite with that wonderful tartness, giving the pie its signature zing.
Step 3: Whisk Together the Custard
In a medium bowl, whisk the granulated sugar, eggs, heavy cream, vanilla extract, salt, ground cinnamon, and nutmeg until the mixture is smooth and well combined. This custard is the rich, creamy heart of your pie, so take a moment to make sure everything is thoroughly blended for perfect consistency.
Step 4: Pour Custard Over Cranberries
Slowly and carefully pour the custard mixture over the cranberries in the pie shell. You want to make sure the berries are evenly covered so the custard can bubble up around them during baking, creating that luscious contrast between creamy and tart flavors.
Step 5: Bake to Perfection
Place the pie in your preheated oven and bake for 45 to 50 minutes. The goal is for the custard to set and develop a gentle golden hue on top. You can test for doneness by giving the pie a slight shake — the center should feel just firm, with a little wobble but not jiggly.
Step 6: Cool and Chill
Once out of the oven, let your pie cool on a wire rack for at least one hour, then refrigerate it for a few hours or overnight. This rest time helps the custard fully set and the flavors to marry beautifully, making every slice more delightful.
Step 7: Serve and Enjoy
Serve your stunning Cranberry Custard Pie chilled or at room temperature. It’s divine on its own or topped with a cloud of freshly whipped cream to amplify the indulgence.
How to Serve Cranberry Custard Pie Recipe
Garnishes
For an elegant touch, add a spoonful of lightly sweetened whipped cream or a sprinkle of finely chopped toasted nuts like pecans or walnuts. A few whole cranberries dusted with powdered sugar can also elevate the presentation and flavor.
Side Dishes
This pie pairs wonderfully with simple sides like a scoop of vanilla ice cream or a dollop of crème fraîche. For a festive brunch, consider serving it alongside warm spiced apple cider or a cinnamon-infused coffee.
Creative Ways to Present
Try plating individual slices with a drizzle of warm caramel sauce or a scattering of fresh herbs like mint for contrast. You can even serve mini versions in tartlet pans for elegant dessert bites at holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Custard Pie Recipe leftovers covered tightly with plastic wrap or foil in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for enjoying a treat without rushing.
Freezing
If you want to save some pie for later, wrap it securely in plastic wrap and aluminum foil, then freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator, maintaining that perfect custard texture.
Reheating
When ready to eat, you can enjoy the pie cold or gently warm it in a 325°F oven for about 10-15 minutes. Avoid microwaving as it may make the custard rubbery; slow, even warming preserves the silky texture.
FAQs
Can I use frozen cranberries in this recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. Just make sure to rinse and drain them before adding to the pie to avoid excess moisture.
Is it possible to make this pie dairy-free?
You can substitute heavy cream with full-fat coconut milk or a plant-based cream alternative. The texture might be slightly different, but the flavor will still be delightful.
How do I know when the custard is fully baked?
The custard is ready when the edges are set and a gentle shake reveals a slight wobble in the center without it being liquid or overly jiggly.
Can I prepare this pie in advance for a party?
Yes, making this Cranberry Custard Pie Recipe a day ahead enhances the flavor as the custard and cranberries meld together beautifully overnight in the fridge.
What can I serve with this pie besides whipped cream?
Fresh berries, a scoop of ice cream, or even a dollop of mascarpone cheese are excellent accompaniments that complement the pie without overpowering it.
Final Thoughts
I genuinely can’t recommend this Cranberry Custard Pie Recipe enough—it’s one of those special desserts that feels like a warm hug in pie form. Whether you’re treating yourself or sharing with loved ones, it’s easy to prepare, visually stunning, and utterly delicious. So go ahead, bake it up, savor every bite, and enjoy the smiles it brings around your table.
Print
Cranberry Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Custard Pie is a delightful holiday dessert featuring a smooth, spiced custard baked over a vibrant layer of fresh cranberries nestled in a flaky pie crust. The combination of tart cranberries with the creamy custard infused with cinnamon, nutmeg, and vanilla makes for a perfect balance of flavors. It’s easy to prepare and bakes to a golden finish, ideal for festive gatherings or cozy family dinners.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 2 cups fresh or frozen cranberries, rinsed
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center to ensure even baking.
- Prepare Pie Crust: If using homemade pie crust, roll it out and place it into a 9-inch pie dish, trimming and crimping edges as desired. If using store-bought crust, follow the package instructions for blind baking or preparation.
- Layer Cranberries: Evenly spread the rinsed fresh or frozen cranberries over the bottom of the prepared pie crust to form the fruit base for the custard.
- Make Custard Mixture: In a medium-sized mixing bowl, whisk together the granulated sugar, eggs, heavy cream, vanilla extract, salt, ground cinnamon, and ground nutmeg until the mixture is smooth and homogeneous.
- Combine Filling: Slowly pour the custard mixture over the cranberries in the pie crust, ensuring the liquid covers the berries evenly for consistent baking.
- Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set with a slight golden color on top. To check doneness, gently shake the pie – the center should be firm and not jiggle.
- Cool: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 1 hour to set further before slicing.
- Chill: For best flavor and texture, refrigerate the pie for a few hours or overnight before serving.
- Serve: Serve the cranberry custard pie chilled or at room temperature, optionally topped with a dollop of whipped cream for added richness.
Notes
- Use fresh or frozen cranberries; no need to thaw frozen ones before baking.
- To prevent a soggy crust, consider blind baking the crust for 10 minutes before adding filling.
- Adjust sugar amount slightly if cranberries are very tart.
- Spices such as cinnamon and nutmeg can be substituted or omitted according to preference.
- Pie is best enjoyed the day after baking when flavors meld perfectly.
