Cranberry Custard Pie – Tart & Creamy Dessert Recipe

Introduction

This Cranberry Custard Pie offers a delightful blend of tart cranberries and smooth, creamy custard nestled in a flaky homemade crust. It’s a perfect dessert that balances tangy and sweet flavors, ideal for any season.

Ingredients

• 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
• 12 ounces fresh or frozen cranberries
• ¾ cup granulated sugar (for filling)
• ½ cup water
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 4 large eggs
• ½ cup granulated sugar (for custard)
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground nutmeg
• 2 cups heavy cream
• 2 tablespoons all-purpose flour

Instructions

1. Step 1: Prepare the pie crust by whisking flour and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap, and refrigerate for at least 30 minutes.
2. Step 2: Roll out chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, trim edges, and crimp. Freeze for at least 15 minutes.
3. Step 3: In a saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil, then simmer 10-15 minutes until thickened. Remove from heat and cool slightly.
4. Step 4: Whisk eggs, sugar, vanilla, flour, and nutmeg in a bowl. Heat cream until just about to boil. Slowly whisk hot cream into egg mixture to prevent curdling, blending well.
5. Step 5: Preheat oven to 350°F (175°C). Spread cranberry filling evenly in crust. Pour custard over the filling. Bake 45-55 minutes until custard sets but is slightly jiggly in the center. Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Tips & Variations

• For extra flaky crust, keep butter cold and avoid overmixing the dough.
• Substitute half the sugar with honey in the filling for a richer flavor.
• Add a teaspoon of cinnamon to the cranberry filling for warm spice notes.
• Use fresh cranberries when in season for the best texture and taste.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices briefly at room temperature or enjoy chilled. Avoid freezing as the custard texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well and can be used directly from the freezer in the filling.

How do I know when the custard is done baking?

The custard should be mostly set but still slightly jiggly in the center when gently shaken. It will firm up as it cools.

Cranberry Custard Pie – Tart & Creamy Dessert Recipe

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★★★★★

4.8 from 150 reviews

This Cranberry Custard Pie perfectly combines the tart, vibrant cranberries with a smooth, creamy custard filling nestled in a flaky, golden pie crust. The balance of tart and sweet flavors, alongside the rich texture of the custard, offers a comforting yet exciting dessert ideal for festive occasions or cozy gatherings.

• Author: Hannah
• Prep Time: 45 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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

1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until dough comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll Out the Crust: On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer it carefully to a 9-inch pie plate. Trim and crimp edges. Place in the freezer for at least 15 minutes to prevent shrinking during baking.
3. 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 simmer for 10-15 minutes until cranberries burst and mixture thickens to jam consistency. Remove from heat and let cool slightly.
4. Prepare the Custard: In a large bowl, whisk eggs, sugar, vanilla, flour, and nutmeg until well combined. Heat heavy cream in a saucepan until just about to boil, whisking frequently. Slowly pour the hot cream into the egg mixture while whisking constantly to prevent curdling; mix until fully combined.
5. Assemble and Bake the Pie: Preheat oven to 350°F (175°C). Evenly spread the cranberry filling over the pie crust bottom. Gently pour custard mixture over the cranberry layer. Bake for 45-55 minutes until custard is set but slightly jiggly in center. Cool completely on a wire rack, then refrigerate at least 2 hours before serving.

Notes

• For a flakier crust, ensure the butter is cold and handle the dough gently.
• Do not overmix the dough when adding ice water to maintain a tender crust.
• Chilling the pie crust before baking helps prevent shrinking.
• Allow the custard to be slightly jiggly when done to ensure creamy texture upon cooling.
• Refrigerate the pie for at least 2 hours to fully set the custard before slicing.
• Use fresh or frozen cranberries; if using frozen, no need to thaw before cooking.

Keywords: cranberry custard pie, cranberry pie, custard dessert, holiday pie, creamy custard, tart cranberry pie, homemade pie crust