Introduction

Cranberry Custard Pie combines the tartness of fresh cranberries with a smooth, sweet custard filling nestled in a fragrant ginger pastry crust. This unique dessert is perfect for holiday gatherings or whenever you want a comforting yet vibrant treat.

A pie with one golden-brown crust layer forms a ruffled edge around the top. Inside is a smooth, deep pink filling layer that contrasts with the crust. On top of the filling, there is a ring of white whipped cream forming soft, swirl shapes around the edge. Three small, shiny red berries sit in the center of the pie. The pie sits on a white plate placed on a white marbled surface, with a few scattered red berries around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For Ginger Pastry Crust:
- 1-½ cups (180 grams) all-purpose flour
- ¼ cup (30 grams) powdered sugar
- ¼ cup (50 grams) crystallized ginger
- 1 tablespoon ground ginger
- ¼ teaspoon salt
- ½ cup (113 grams) cold butter, cut into ¼” pieces
- ⅓ cup milk or water
For Cranberry Custard Filling:
- 3½ cups (16 ounces) whole cranberries (fresh or frozen)
- 1 cup (227 ml) pure cranberry juice (not a juice blend)
- ¼ cup (50 grams) granulated sugar
- Pinch kosher salt
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs

Instructions

Step 1: In a food processor, combine the all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt. Process for about 1 minute until the crystallized ginger is finely chopped.
Step 2: Add the cold butter pieces and pulse 5 times. With the processor running, slowly pour in the milk or water until the dough forms a cohesive ball around the blade.
Step 3: Scrape the dough onto a piece of plastic wrap. Shape it into a disk, wrap tightly, and refrigerate for at least 2 hours or preferably overnight.
Step 4: Roll the chilled dough out into an 11-inch circle using the plastic wrap to keep it sealed. Line a 9-inch pie plate with the dough, crimping the edges as desired. Freeze the crust for 10-20 minutes while you preheat the oven.
Step 5: Preheat the oven to 375ºF. Place one rack in the second-lowest position and another rack in the middle.
Step 6: Line the pie crust with parchment paper and fill with pie weights like dry rice or beans, pressing them toward the edges. Bake on the lower rack for 20 minutes.
Step 7: Remove the pie from the oven, discard the parchment and weights, then return the crust to the oven for an additional 5-10 minutes until fully baked and golden.
Step 8: Reduce oven temperature to 350ºF.
Step 9: In a mixing bowl, combine cranberries, cranberry juice, sugar, and a pinch of kosher salt. Mix well and spread evenly into the baked crust.
Step 10: In a separate bowl, whisk together sweetened condensed milk and eggs until smooth. Pour the custard mixture over the cranberries in the pie shell.
Step 11: Bake the filled pie on the middle rack at 350ºF until the custard is set but still slightly wobbly in the center, about 40-50 minutes. Let cool completely before serving.

Tips & Variations

Use pure cranberry juice for the best tart flavor; avoid blends with other fruits to maintain the pie’s distinct taste.
For a spicier crust, add a pinch of cinnamon or nutmeg along with the ground ginger.
Make the crust a day ahead to save time; just keep it wrapped and refrigerated until ready to roll.
Swap crystallized ginger for finely chopped fresh ginger for a fresher note.
If fresh cranberries aren’t available, frozen ones work well; thaw them slightly before mixing.

Storage

Store leftover cranberry custard pie covered in the refrigerator for up to 3 days. Reheat slices gently at room temperature or enjoy chilled. Avoid microwaving as it may alter the custard texture.

How to Serve

A slice of pink pie with three layers sits on a white plate. The bottom layer is a thin, light yellow crust. The middle layer is a thick, smooth pink filling with a soft texture, and the top layer is a slightly darker pink, smooth and firm. On top of the pie are three dollops of white whipped cream with soft peaks. A gold fork rests diagonally on the plate beside the pie. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making the ginger pastry?

Yes, but the ginger pastry adds a unique spicy-sweet flavor that complements the cranberry custard beautifully. If using store-bought crust, consider adding a bit of ground ginger to the filling for balance.

How can I tell when the custard filling is done baking?

The custard is ready when the center jiggles slightly but is mostly set. It will firm up more as it cools, so avoid overbaking to keep it creamy.