Introduction

This Cranberry Orange Custard Pie offers a delightful blend of tart cranberries and bright citrus flavors wrapped in a creamy custard. It’s a perfect dessert for holiday gatherings or any time you want a festive treat with a smooth texture and a hint of zest.

The image shows a pie with a golden brown, flaky crust that is crimped along the edges. The filling is made of bright red cranberries that are whole and slightly glossy, mixed with a light bubbly sauce that fills the gaps between the berries. On top of the filling, near the edge, there are three small round crust balls and two leaf-shaped crust decorations with light brown details, placed close together like a small cluster. The pie sits on a white plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 10-inch unbaked pie shell
12 oz. fresh cranberries (if frozen, thaw and pat dry)
1 1/2 cups sugar
3 eggs, beaten
1 cup heavy whipping cream
1/4 cup flour
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place the cranberries evenly in the unbaked pie shell.
Step 3: In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth.
Step 4: Pour the custard mixture over the cranberries in the pie shell.
Step 5: Bake the pie at 400°F for 10 minutes.
Step 6: Reduce the oven temperature to 350°F (175°C), then cover the crust edges with a pie crust shield or tin foil to prevent burning.
Step 7: Continue baking for an additional 40 to 45 minutes, or until the custard is set and a knife inserted near the center comes out clean.
Step 8: Let the pie cool completely before serving to allow the custard to fully set.

Tips & Variations

For an extra burst of citrus, add a splash of orange juice to the custard mixture.
Use frozen cranberries if fresh are not available; just be sure to thaw and pat them dry to avoid excess moisture.
To prevent a soggy bottom crust, you can bake the crust for 5 minutes before adding cranberries and custard.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices gently in a microwave for about 20 seconds or serve cold as preferred.

How to Serve

A close-up of a round tart with a golden-brown crimped crust as the base. The tart is filled with a thick layer of glistening red cranberries, slightly sunk into a shiny, translucent syrup that binds them together. On the surface, two light beige leaf-shaped pastry pieces are placed near the edge, accompanied by three small round pastry balls that add decorative detail. The tart sits on a white plate, all set against a soft white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, you can use frozen cranberries. Just make sure to thaw them completely and pat them dry to avoid extra liquid in the pie.

How do I know when the custard is properly set?

The custard is set when a knife inserted near the center comes out clean, and the surface has a slight jiggle but is no longer liquid.

Cranberry Orange Custard Pie Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

This Cranberry Orange Custard Pie combines tart fresh cranberries with a rich, creamy custard infused with bright orange zest and vanilla. Baked in a flaky unbaked pie shell, this dessert offers a perfect balance of tangy fruit and smooth custard, ideal for holiday gatherings or any special occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie

1 10-inch unbaked pie shell
12 oz. bag fresh cranberries (if frozen, thaw and pat dry)

Custard Filling

1 1/2 cups sugar
3 eggs, beaten
1 cup heavy whipping cream
1/4 cup flour
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pie.
Prepare Cranberries: Evenly distribute the fresh cranberries in the unbaked 10-inch pie shell ensuring a uniform layer.
Mix Custard: In a separate bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth and fully combined.
Combine and Pour: Pour the custard mixture evenly over the cranberries in the pie shell, allowing it to settle and cover the berries completely.
Initial Bake: Bake the pie at 400°F (204°C) for 10 minutes to start setting the custard and firming the crust.
Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (177°C). Cover the edge of the pie crust with a pie crust shield or tin foil to prevent over-browning, and bake for an additional 40-45 minutes until the custard is fully set and slightly puffed.
Cool and Store: Remove the pie from the oven and let it cool completely to room temperature. Once cooled, refrigerate to chill before serving for the best texture and flavor.

Notes

Using fresh cranberries provides the best texture, but if using frozen, ensure they are fully thawed and patted dry to avoid excess moisture.
Cover the pie crust edges with foil or a shield to prevent burning during the longer bake time at 350°F.
Allow the pie to cool completely before slicing to allow the custard to properly set.
Store the pie refrigerated and consume within 3-4 days for optimal freshness.
The orange zest can be adjusted according to taste for a milder or stronger citrus flavor.

Keywords: Cranberry pie, Orange custard pie, Holiday dessert, Baked custard, Cranberry dessert