Cranberry Custard Pie Treat (Print)
A tangy-sweet pie blending bright cranberries with creamy custard in a buttery crust.
# Ingredients:
01 -
1 pre-made 9-inch pie crust
02 -
1 cup fresh or frozen cranberries
03 -
1 cup granulated sugar
04 -
1 large egg
05 -
1 cup heavy cream
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
1 teaspoon salt
09 -
1 tablespoon cornstarch
# Directions:
01 -
Preheat your oven to 375°F (190°C).
02 -
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.
03 -
If using fresh cranberries, rinse them under cold water, removing any stems or blemished berries. If using frozen cranberries, do not thaw them.
04 -
In a mixing bowl, combine the cranberries with 1/4 cup of granulated sugar and the cornstarch. Toss to coat the cranberries evenly and set aside.
05 -
In a separate mixing bowl, whisk together the remaining 3/4 cup of granulated sugar, egg, heavy cream, vanilla extract, ground cinnamon, and salt until well combined and smooth.
06 -
Pour the cranberry mixture evenly into the prepared pie crust, spreading it out evenly.
07 -
Carefully pour the custard mixture over the cranberries until they are fully covered.
08 -
Place the pie in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is lightly golden. The center might jiggle slightly but will firm up as it cools.
09 -
Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing.
10 -
Serve the pie warm or chilled, optionally topped with whipped cream or vanilla ice cream.