Cranberry Custard Pie Recipe is one of those delightful desserts that perfectly blends tart, vibrant cranberries with a smooth, creamy custard filling nestled in a flaky, buttery crust. It’s the kind of pie that feels just right for those cozy fall gatherings, holiday dinners, or whenever you want to impress your loved ones with something both comforting and a bit unique. If you adore classic fruit pies but crave a custard’s silky texture, this recipe will become your new go-to. Trust me, both cranberry fans and custard lovers will be smitten!
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What Makes This So Good
This Cranberry Custard Pie Recipe is such a winner because it masterfully balances bright, tart cranberries with a rich, velvety custard, all wrapped in a flaky, golden crust. Each bite surprises you with layers of flavor and texture that feel both fancy and homey at the same time.
- Big Flavor, Minimal Fuss: The cranberry filling simmers down to a luscious jam, and the custard comes together quickly with simple whisking and careful tempering.
- Family-Friendly: Everyone from kids to grandparents will love this pie’s friendly balance of sweet and tangy.
- Simple Ingredients: You likely have everything on hand already—no exotic spices here, just good quality basics.
- Works Any Night: Whether it’s a weeknight dessert or holiday centerpiece, this pie fits right in.
Ingredient Guide
Before you dive in, it’s helpful to choose the best ingredients to get that perfect Cranberry Custard Pie Recipe texture and flavor. A few smart swaps or tips along the way can make your baking experience way smoother.
- Fresh or Frozen Cranberries: Both work well, but I love fresh when in season for their pop and brightness. Frozen are great too and just need a bit more simmering to break down.
- Cold Unsalted Butter: Key to flaky crusts. Make sure it’s ice-cold and cubed before cutting it into the flour.
- Heavy Cream: Full-fat cream creates that luxurious custard texture. Avoid anything light or half-and-half.
- All-Purpose Flour: Used for both the crust and custard thickener. Don’t swap with self-rising or cake flour for this recipe.
- Fresh Citrus (Lemon Juice and Orange Zest): These brighten the cranberry filling with a zing that cuts through sweetness beautifully.
- Eggs: Large eggs work best to set the custard firmly yet tender.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cranberry Custard Pie Recipe
Step 1 — Prep & Ready
Start by preparing your pie crust because chilling the dough is essential to getting that flaky, tender base. When you cut the cold butter into the flour, work quickly with your hands or a pastry cutter until you see pea-sized bits—that's what gives your crust those flaky layers after baking. Don’t skip that chill time in the fridge; it lets the dough relax and stay cool for rolling.
While the dough chills, measure out your cranberries and zest the orange—it makes a big difference for the filling’s brightness. Preheat your oven to 350°F (175°C) so that it's ready when the pie is assembled. Make sure your workspace is lightly floured before rolling out the dough to a nice 12-inch circle, big enough to line your 9-inch pie plate with a little overhang.
Step 2 — Cook with Confidence
When cooking the cranberry filling, you’ll notice that as the berries start to pop, a lovely, ruby-red sauce forms. This is your signal they’re softening up perfectly. Stir gently but consistently so nothing sticks or burns; the smell of cranberries cooking with citrus is bright and comforting. Simmer until it thickens like jam—this usually takes about 10-15 minutes.
Next, turn to your custard. Heating the cream until it just starts to boil (scalding) is crucial because when you pour the hot cream into the egg mixture slowly and whisk constantly, you’re tempering the eggs and avoiding lumps or scrambling. This part always makes me smile because you can feel the custard coming together beautifully — smooth, glossy, and ready to pour over your cranberry layer.
Step 3 — Finish & Serve
Once your cranberry jam is spread evenly over the chilled pie crust, carefully pour the custard on top. It might wobble a bit—that’s perfectly normal. Bake for about 45-55 minutes; you want the custard just set, with a tiny jiggle in the center, not fully firm. This gives you that silky, custard texture after cooling.
To keep those crust edges from over-browning, I always cover them with foil or a pie shield after 25 minutes. Cooling completely on a wire rack before chilling it for at least two hours is key—cutting it too soon can cause the filling to run. Trust me, waiting is tough but worth it for clean slices and the best custard set.
Extra Helpful Tips
I’ve found that easing into this Cranberry Custard Pie Recipe with patience is the secret to success. Here’s what I always keep in mind whenever I make it:
- Watch for This Sign: When the custard jiggles gently in the middle when you give the pie a light shake, it’s perfectly baked—not overdone or too runny.
- Temperature Trick: Always add the hot cream gradually to eggs to avoid scrambled custard—this also smooths out the texture beautifully.
- Prep-Ahead Option: You can make the cranberry filling a day ahead and keep it refrigerated to save time on bake day.
- Avoid This Common Mistake: Don’t overmix your crust dough or add too much water—that leads to tough crusts. Stop as soon as the dough holds together!
Serve & Enjoy
Easy Enhancements
Want to jazz up your Cranberry Custard Pie Recipe a bit? Try topping each slice with a dollop of lightly whipped cream scented with a touch of vanilla or orange zest—this adds an extra creamy layer that pairs perfectly with the tart cranberries. A sprinkle of toasted chopped pecans or slivered almonds also adds a lovely crunch and mild nuttiness that mingles beautifully with the custard.
Tasty Pairings
This pie is fantastic with a hot cup of spiced tea or a smooth coffee after a cozy dinner. If you want to make the meal special, I like serving it alongside a simple salad dressed with toasted walnuts and maple vinaigrette or a scoop of vanilla bean ice cream for extra indulgence.
Quick Plating Tips
For an inviting presentation, plate slices of the pie with a fresh sprig of mint or a few fresh cranberries on the side. Dusting a little powdered sugar around the serving plate adds a festive look in seconds. A bright orange or lemon twist beside the slice ties together the pie’s citrus notes and looks stunning.
Store, Freeze & Reheat
Fridge Storage
Store your Cranberry Custard Pie Recipe covered loosely with plastic wrap or in an airtight pie container in the fridge for up to 3-4 days. The custard will firm up further, which helps when slicing, but keep in mind the crust may lose a little crispness over time.
Freezer Friendly?
This pie does freeze well if you wrap it tightly in plastic wrap and foil to prevent freezer burn. To thaw, move it to the refrigerator overnight to keep the custard from becoming watery. Avoid microwaving frozen pie directly as custard texture can get grainy or rubbery.
Reheat Like New
If you want to enjoy leftovers warm, gently reheat slices in a low oven (about 300°F) for 10-15 minutes, loosely covered with foil, to warm through without drying out. Microwaving quickly is okay for smaller pieces, but do it in short bursts to avoid overheating the custard.
Cranberry Custard Pie Recipe FAQs
Absolutely! Frozen cranberries work wonderfully here. Just simmer them a bit longer until they burst and the filling thickens to a jam-like texture. No need to thaw before cooking.
Starting with a chilled crust and prebaking or freezing it before adding the filling helps. Also, letting the pie cool fully before refrigerating sets the custard without moisture seeping into the crust.
The center should be slightly jiggly but not liquidy when you gently shake the pie. It will firm up as it cools, so resist baking until it’s rock solid.
Yes! You can prepare the cranberry filling a day or two in advance and refrigerate it. Bring it back to room temperature before layering into the crust for the best texture.
Final Flavor Thoughts
I truly love how this Cranberry Custard Pie Recipe combines bright, tart cranberries with a smooth custard and flaky crust—there’s nothing quite like it. If you give this recipe a try, I’d love to hear how it turns out and what variations you try next! Maybe a splash of bourbon in the filling or a sprinkle of cinnamon on top? Don’t forget to leave a star rating if this recipe brightened your table.
Print📖 Recipe
Cranberry Custard Pie Recipe
This Cranberry Custard Pie offers a delightful combination of tart fresh cranberries and smooth, sweet custard encased in a flaky, golden homemade pie crust. Tartness and creaminess balance perfectly in this classic dessert, ideal for holiday celebrations or any special occasion.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, 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. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges with a fork or fingers. Place the pie plate 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 reduce heat and simmer for 10-15 minutes until cranberries burst and mixture thickens to jam-like consistency. Remove from heat and cool slightly.
- Prepare the Custard: In a large bowl, whisk eggs, sugar, vanilla extract, flour, and nutmeg until combined. Heat the heavy cream in a saucepan until just about to boil, whisking occasionally. Slowly pour hot cream into the egg mixture while whisking constantly to prevent curdling, mixing well.
- Assembling and Baking the Pie: Preheat oven to 350°F (175°C). Spread cranberry filling evenly over the pie crust bottom. Gently pour custard mixture over the cranberries. Bake for 45-55 minutes until custard is set but slightly jiggly in the center. After 25 minutes of baking, cover the pie crust edges with foil or a pie shield to prevent over-browning. Let pie cool completely on a wire rack, then refrigerate at least 2 hours before serving.
Notes
- Use cold butter and keep dough chilled to ensure a flaky crust.
- Cover pie edges with foil after 25 minutes to avoid over-browning.
- Allow pie to fully chill before slicing for best custard texture.
- Fresh or frozen cranberries can be used interchangeably.
- Avoid overmixing dough to keep crust tender.
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