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
Scale
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.
