Pin
This cranberry custard pie is a delightful combination of tangy cranberries and a smooth, creamy custard. It’s been a favorite dessert in my family for holiday gatherings and cozy winter nights, earning rave reviews for its balance of tartness and sweetness.
I first created this pie on a whim for a Thanksgiving dinner, and it has become a tradition ever since, where everyone eagerly awaits their slice.
Ingredients
- Pre-made pie crust 9-inch: This saves time though you can opt for homemade for a rustic touch.
- Fresh or frozen cranberries 1 cup: Their tart flavor is the star of the dish.
- Granulated sugar 1 cup: Balances the tartness of the cranberries perfectly.
- Large eggs: Key to creating a velvety custard texture.
- Heavy cream 1 cup: Adds richness and smoothness to the custard.
- Vanilla extract 1 teaspoon: Enhances the sweetness with a warm flavor profile.
- Ground cinnamon 1 teaspoon: Adds a subtle spiced aroma.
- Salt 1 teaspoon: Balances all elements of flavor.
- Cornstarch 1 tablespoon: Thickens the cranberries slightly to create a luscious filling.
How To Make Cranberry Custard Pie
- Prepare the Oven and Pie Crust:
- Preheat your oven to 375°F 190°C. If using a frozen pie crust, allow it to thaw slightly and fit it into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling.
- Prep the Cranberries:
- For fresh cranberries, rinse under cold water, removing stems or blemished berries. Frozen cranberries can be used directly without thawing.
- Mix the Cranberry Filling:
- In a mixing bowl, combine cranberries, 1/4 cup of granulated sugar, and cornstarch. Toss thoroughly to coat the cranberries evenly and set aside.
- Prepare the Custard Base:
- In another bowl, whisk together the remaining 3/4 cup sugar, eggs, heavy cream, vanilla extract, ground cinnamon, and salt until smooth and glossy.
- Assemble the Pie:
- Spread the cranberry mixture evenly in the prepared pie crust. Slowly pour the custard mixture over the cranberries, ensuring they are fully submerged and evenly covered.
- Bake the Pie:
- Place the pie in the preheated oven. Bake for 40-45 minutes until the custard is set and the top turns lightly golden. The center may jiggle slightly but will firm up as it cools.
- Cool and Serve:
- Remove the pie from the oven and cool on a wire rack for at least one hour to set completely before slicing. Serve warm or chilled. For added indulgence, top with whipped cream or vanilla ice cream.
I have a soft spot for these cranberries because they remind me of my childhood when cranberries would only appear on tables during special occasions making every bite feel extra festive.
Storage Tips
Once cooled store the pie in the refrigerator covered to maintain its texture. It keeps fresh for up to three days though the crust may slightly soften over time.
Ingredient Substitutions
If you can’t find cranberries fresh or frozen other tart berries like raspberries or currants work well but may slightly alter the flavor profile. Coconut cream is an excellent dairy-free substitute for heavy cream adding an extra layer of flavor.
Serving Suggestions
Pair the pie with a dollop of vanilla-scented whipped cream for an elevated experience. It’s also delectable accompanied by a steaming cup of mulled cider or green tea.
With this cranberry custard pie, you can effortlessly add a show-stopping dessert to your repertoire. It seamlessly blends holiday nostalgia with delectable flavors, sure to become a year-round favorite.
Recipe FAQs
- → Can I use frozen cranberries?
Yes, frozen cranberries work perfectly! Just skip thawing them and proceed directly with the recipe.
- → What can I use instead of heavy cream?
Half-and-half or whole milk can be used as an alternative, though the custard will be less rich.
- → How can I tell if the custard is set?
The custard is ready when the top is lightly golden, and the center has a slight jiggle. It will firm as it cools.
- → Can I make this pie ahead of time?
Absolutely! The pie can be prepared a day in advance and stored in the refrigerator until you're ready to serve.
- → What toppings pair well with this pie?
Whipped cream or a scoop of vanilla ice cream complements the tartness of the cranberries beautifully.