Best Ever Cranberry Custard Pie
This Cranberry Custard Pie is creamy, tangy, and perfectly sweet — a festive holiday dessert that’s elegant enough for special occasions but easy enough for any time you want a comforting slice. Bright cranberries meet silky custard in a buttery crust, creating a flavor balance that’s both refreshing and indulgent.
Ingredients
- Pie Crust:
- 1 pre-made or homemade pie crust
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup butter chilled and cubed (if making crust from scratch)
- Custard Filling:
- 3 large eggs
- 1 cup sugar
- 1 cup heavy cream or half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
- Cranberry Layer:
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange juice or zest optional
- Tips:
- For frozen cranberries cook a few extra minutes until they burst.
- Optional garnishes: powdered sugar whipped cream, sugared cranberries, or mint leaves.
Instructions
- Prepare and Bake Crust:
- Roll out crust into a 9-inch pie dish. Prick the bottom with a fork and bake at 375°F (190°C) for 10 minutes until lightly golden. Optional: brush with egg wash for extra crispness.
- Make Cranberry Mixture:
- In a saucepan, combine cranberries, sugar, cornstarch, and orange juice. Cook over medium heat until berries burst and mixture thickens. Set aside to cool.
- Whisk Custard:
- In a bowl, whisk eggs, sugar, cream, vanilla, and lemon zest until smooth.
- Assemble Pie:
- Spread cranberry mixture evenly in crust. Gently pour custard over the top. Bake at 350°F (175°C) for 40–45 minutes, until custard is set but slightly wobbly in the center.
- Cool and Serve:
- Let pie cool completely on a wire rack. Chill at least 1 hour before slicing. Serve plain or with whipped cream/powdered sugar.
Notes
- Avoid overbaking: custard should wobble slightly in center.
- Chill before slicing for best texture.
- Enhance flavor with orange liqueur, almond extract, or cinnamon.
- Garnish with sugared cranberries or mint for a festive look.