Cranberry Custard Pie – Tart & Creamy Dessert Recipe
This Cranberry Custard Pie blends the tartness of fresh cranberries with a smooth, creamy custard filling set in a flaky homemade pie crust. The result is a comforting yet exciting dessert perfect for holiday gatherings or any occasion needing a burst of tangy sweetness balanced by velvety richness. The pie features a golden crust, a vibrant cranberry layer, and a luscious custard topping baked to silky perfection.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Roll Out the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer carefully to a 9-inch pie plate. Trim and crimp edges. Place in 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 and simmer for 10–15 minutes until cranberries burst and mixture thickens to jam-like consistency. Remove from heat and let cool slightly.
- Prepare the Custard: In a large bowl, whisk eggs, sugar, vanilla extract, flour, and nutmeg until well combined. Heat cream in a saucepan just to scalding, whisking occasionally. Slowly pour hot cream into egg mixture while whisking constantly to prevent curdling, mixing to combine.
- Assemble and Bake the Pie: Preheat oven to 350°F (175°C). Evenly spread cranberry filling on pie crust bottom. Gently pour custard over filling. Bake 45–55 minutes until custard is set but slightly jiggly in center. After 25 minutes, shield crust edges with foil to prevent over-browning. Cool completely on wire rack, then refrigerate at least 2 hours before serving.
Notes
- Use cold butter and minimal water when making crust for flakiness.
- Freezing dough before baking helps prevent crust shrinkage.
- Shield crust edges with foil after 25 minutes baking to avoid over-browning.
- Allow pie to chill thoroughly before slicing for best custard texture.
- Fresh or frozen cranberries can be used interchangeably.
Keywords: cranberry custard pie, cranberry pie, custard dessert, holiday pie, flaky pie crust, creamy custard, tart and sweet pie
