I recently discovered a recipe that brings a delightful twist to holiday desserts. My Cranberry Custard pie marries tart cranberries with a silky, smooth custard nestled in a perfectly baked crust. Every slice promises an intriguing burst of flavor, inviting you to uncover the full recipe and enjoy each festive detail.

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I recently played around in my kitchen and came up with a cranberry custard pie that pleasantly surprised me. I know it sounds too good to be true but trust me, this recipe is a game changer.

Using a 9-inch unbaked pie crust as the base, I combined fresh cranberries with a bit of granulated sugar, water, lemon juice and lemon zest to create a tangy cranberry sauce that almost sings on its own. I then whipped up the custard with a mix of large eggs, egg yolks, heavy cream, whole milk and just a pinch of salt.

A splash of vanilla extract, along with ground cinnamon and nutmeg, gave the whole creation a festive yet balanced flavor profile that is pure pie inspiration. It’s definitely one of those exquisite desserts that I am sure will end up as my go-to for any autumnal dessert table.

Enjoy crafting this cranberry custard wonder!

Why I Like this Recipe

I like this recipe cuz it gives me that perfect mix of tart and sweet. The cranberries add just enough zing and the custard is so smooth and creamy that I can never get enough. I also appreciate how the spices and lemon give it a festive feel without being too overpowering. And honestly, the whole process is kinda simple even if it takes a couple of steps, which makes it fun to make on those chill holiday afternoons.

Ingredients

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Fresh cranberries pack antioxidants, fiber, and natural tartness to brighten the pie taste.
Granulated sugar adds sweetness and carbohydrate energy; its crystalline texture balances sour berries.
Eggs supply protein and help thicken custard.
They also contribute rich flavor and structure.
Heavy cream offers lush, fatty richness.
It makes the filling silky smooth and decadently creamy.
The unbaked pie crust forms a tender base that’s flaky, buttery and perfect for custards.
Lemon juice and zest cut sweetness, adding fresh tangy notes to brighten every bite.

Ingredient Quantities

1 (9-inch) unbaked pie crust

2 cups fresh cranberries

1 cup granulated sugar (divided into 2 parts)

1/2 cup water

1 tablespoon lemon juice

1 teaspoon lemon zest

3 large eggs

3 egg yolks

1 cup heavy cream

1/2 cup whole milk

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

How to Make this

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1. Preheat your oven to 375°F and get your pie plate ready with the unbaked crust, poking a few holes in the bottom with a fork so it bakes evenly.

2. In a small saucepan, mix the cranberries, 1/2 cup water, 1/2 cup of the sugar, lemon juice, and lemon zest; bring it to a simmer and cook it for about 5 minutes until the berries start bursting.

3. Place the pie crust in the pie plate and blind bake it for about 10 minutes, which helps it from getting soggy later on.

4. In a large mixing bowl, whisk together the 3 eggs, 3 egg yolks, and the other 1/2 cup of sugar – it might take a bit of effort so just keep stirring until its well combined.

5. Slowly add the heavy cream and whole milk to the egg mixture while whisking so it stays smooth and doesn’t curdle.

6. Next, stir in the salt, vanilla extract, ground cinnamon, and ground nutmeg until the mixture gets a nice, even flavor.

7. Pour the custard mixture carefully into the pre-baked pie crust, making sure it fills up evenly.

8. Drizzle the cooked cranberry mixture over the custard, letting the cranberries settle in different spots for a beautiful look.

9. Bake the entire pie for about 35 to 40 minutes until the custard is mostly set, though it might still have a slight jiggle in the center.

10. Remove the pie from the oven and let it cool at room temperature for at least 2 hours before serving so that all the flavors really come together. Enjoy your festive treat!

Equipment Needed

1. Oven (preheated to 375°F)
2. 9-inch pie plate
3. Fork (for poking the crust)
4. Small saucepan
5. Stove (for simmering the cranberries)
6. Large mixing bowl
7. Whisk
8. Measuring cups and spoons
9. Oven mitts

FAQ

Q: What type of cranberries should I use?

A: Fresh cranberries is what i always recommend because they bring a nice tart flavor and hold up well while baking.

Q: Can I use frozen cranberries instead?

A: Yes, you can, but be careful since frozen ones might affect the texture. Thaw them and drain extra liquid to avoid a watery filling.

Q: How do I keep the pie crust from getting soggy?

A: You can blind bake the crust for about 10 minutes before filling it, or lightly brush it with egg wash to form a seal.

Q: How long does this pie keep in the fridge?

A: Store it in an airtight container and it should be good for up to 3 days. After that, i would recommend eating it sooner rather than later.

Q: Can I make the custard filling ahead of time?

A: Yes, you can prep the filling ahead, but it's best to combine it with the cranberries right before baking to keep the best texture and taste.

Cranberry Custard Pie Recipe Substitutions and Variations

Instead of the 9-inch unbaked pie crust, you could use a store-bought frozen crust that you let thaw first. It works just as well if you’re in a hurry.
If you can’t get fresh cranberries, frozen ones are a good alternative, but make sure to thaw and drain them to avoid too much extra liquid.
For heavy cream, mix 3/4 cup whole milk with 1/4 cup melted unsalted butter. It gives a similar thickness and works great in the custard.
If you’re out of granulated sugar, you might swap it with coconut sugar, though it can change the flavor a bit so keep an eye on the sweetness.

Pro Tips

1. Make sure you stir the custard mixture slowly and steadily when adding the cream and milk so it doesn’t curdle – if you rush it then lumps can form and that wont look or feel right.
2. When simmering the cranberries, keep an eye on them so they don’t turn too mushy, because a bit of texture difference adds a nice touch to your pie.
3. Let the baked pie cool completely before cutting into it, even if you’re really tempted to dig in sooner – that extra waiting time helps the custard set firm and flavors meld together.
4. Try to blind bake your crust well enough so it retains its crispiness throughout the process; if the crust gets soggy then the whole pie feels off.

Cranberry Custard Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

422

kcal

Equipment: 1. Oven (preheated to 375°F)
2. 9-inch pie plate
3. Fork (for poking the crust)
4. Small saucepan
5. Stove (for simmering the cranberries)
6. Large mixing bowl
7. Whisk
8. Measuring cups and spoons
9. Oven mitts

Ingredients

1 (9-inch) unbaked pie crust
2 cups fresh cranberries
1 cup granulated sugar (divided into 2 parts)
1/2 cup water
1 tablespoon lemon juice
1 teaspoon lemon zest
3 large eggs
3 egg yolks
1 cup heavy cream
1/2 cup whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

Preheat your oven to 375°F and get your pie plate ready with the unbaked crust, poking a few holes in the bottom with a fork so it bakes evenly.
In a small saucepan, mix the cranberries, 1/2 cup water, 1/2 cup of the sugar, lemon juice, and lemon zest; bring it to a simmer and cook it for about 5 minutes until the berries start bursting.
Place the pie crust in the pie plate and blind bake it for about 10 minutes, which helps it from getting soggy later on.
In a large mixing bowl, whisk together the 3 eggs, 3 egg yolks, and the other 1/2 cup of sugar – it might take a bit of effort so just keep stirring until its well combined.
Slowly add the heavy cream and whole milk to the egg mixture while whisking so it stays smooth and doesn’t curdle.
Next, stir in the salt, vanilla extract, ground cinnamon, and ground nutmeg until the mixture gets a nice, even flavor.
Pour the custard mixture carefully into the pre-baked pie crust, making sure it fills up evenly.
Drizzle the cooked cranberry mixture over the custard, letting the cranberries settle in different spots for a beautiful look.
Bake the entire pie for about 35 to 40 minutes until the custard is mostly set, though it might still have a slight jiggle in the center.
Remove the pie from the oven and let it cool at room temperature for at least 2 hours before serving so that all the flavors really come together. Enjoy your festive treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.