Cranberry Custard Pie – Tart & Creamy Dessert Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
