If you’re searching for a holiday dessert that’s as beautiful as it is luscious, let me introduce you to my all-time favorite: Cranberry Custard Pie. This showstopper blends tart, jewel-bright cranberries with a silky, vanilla-kissed custard, all tucked inside a buttery crust. Every bite is a dazzling mix of sweet and tangy, creamy and crisp—a true celebration of flavor and color for any festive table. Cranberry Custard Pie isn’t just a treat for the taste buds, it’s a stunner for your dessert spread, too!
Ingredients You’ll Need
This Cranberry Custard Pie comes together with just a handful of kitchen staples that work magic together. Each ingredient, from the tart cranberries to the indulgent cream, plays an important role in delivering the pie’s signature taste and texture.
- Unbaked 9-inch pie crust: Your flaky, buttery foundation for all the custard and cranberries—store-bought or homemade both shine here.
- Fresh or frozen cranberries (2 cups): These little rubies bring tartness, bright color, and a bit of festive flair; no need to thaw if you’re using frozen.
- Large eggs (3): They bind the custard and make it rich and set—room temperature eggs combine even better.
- Granulated sugar (1 cup): Sweetens up the custard and balances the punchy cranberries.
- Heavy cream (1 cup): Adds a velvety mouthfeel and a smooth, luxurious custard texture.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, inviting hint of vanilla.
- Salt (1/4 teaspoon): Just a pinch, but it elevates the sweetness and brings everything together.
- All-purpose flour (1 tablespoon): Helps thicken the custard ever so slightly for a sliceable pie.
- Powdered sugar, for dusting (optional): A simple flourish that adds elegance and a final snowy touch.
How to Make Cranberry Custard Pie
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Gently nestle your pie crust into a 9-inch pie dish, smoothing it along the bottom and up the sides. Set it aside while you get the luscious filling started—no need to blind bake!
Step 2: Cook the Cranberries
In a medium saucepan, place your cranberries with just a splash of water. Heat over medium, stirring occasionally, for 5 to 7 minutes. Watch as they start to burst and soften, releasing their gorgeous color and tangy aroma. Remove from heat once they’re softened and let them cool for a few minutes while you make the custard.
Step 3: Whip Up the Custard
Grab a large mixing bowl and whisk together the eggs, granulated sugar, heavy cream, vanilla extract, salt, and flour. Keep whisking until the mixture is smooth and everything has blended together into an irresistible custard base. This concoction is what makes your Cranberry Custard Pie truly melt-in-your-mouth delicious.
Step 4: Assemble the Pie
Evenly spread the cooked cranberries across the base of your unbaked pie crust. The goal is to have an even layer so each slice features a good amount of tart fruit. Then, slowly pour the custard mixture over the cranberries. Pour gently—this lets the custard seep in around the berries without flooding the crust or causing spills.
Step 5: Bake and Cool
Carefully move your pie to the preheated oven and bake for 45 to 50 minutes, or until the custard is set and the top is lightly golden. When you give it a gentle wiggle, there should be just a slight jiggle in the center. Let the pie cool completely on a wire rack, then chill for at least two hours to allow the flavors to meld and the custard to fully set. Dust with powdered sugar if you’d like before serving for that extra festive flair!
How to Serve Cranberry Custard Pie
Garnishes
A snowy sprinkle of powdered sugar across the top is classic, but if you want to really wow, add a few fresh cranberries, a sprig of mint, or even a dollop of softly whipped cream on each slice. These touches not only elevate the visuals but offer extra texture and flavor contrast to the creamy custard beneath.
Side Dishes
Balance the sweet and tart notes of Cranberry Custard Pie with sides like a steaming mug of mulled cider, a scoop of vanilla ice cream, or strong black coffee. These companions accentuate the pie’s flavors without overpowering its delicate balance.
Creative Ways to Present
For a special occasion, try serving mini versions in tart pans, or cut the cooled pie into wedges and top each with a swirl of whipped cream and orange zest. You can even serve it “rustic-style” by piling the pie high with sugared cranberries or pairing each slice with a slender sugar cookie for dipping into the creamy custard layer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s rare, but it happens!), store slices of Cranberry Custard Pie tightly wrapped or in an airtight container in the refrigerator. The custard will stay luscious and fresh for up to three days—just grab a fork from the fridge for a quick treat!
Freezing
You can absolutely freeze Cranberry Custard Pie for later. Once cooled and set, wrap well in plastic wrap and a layer of foil, then store in the freezer for up to one month. Thaw overnight in the refrigerator before serving; the custard and cranberries may be a touch softer but still taste amazing.
Reheating
If you enjoy your pie slightly warm, heat individual slices in the microwave for about 15-20 seconds or slip the whole pie (uncovered) into a 300°F oven for 10 minutes. Just be careful not to overdo it—the goal is gentle warmth, not piping hot custard.
FAQs
Can I use other berries instead of cranberries?
You could substitute with other tart berries like raspberries or a mix of berries, but nothing gives that signature color and tang quite like cranberries in Cranberry Custard Pie. For best results, stick to the original when you want that classic sweet-tart punch.
Is this pie best served chilled or at room temperature?
This pie is beautifully versatile—you can serve it either chilled for a firmer, refreshing bite or at room temperature for a silkier, softer custard. It comes down to personal preference, and both options are irresistible!
What if I only have frozen cranberries?
No problem at all! Frozen cranberries work perfectly—just use them straight from the freezer when cooking them down. There’s no need to thaw; they’ll break down and release juices just like fresh ones.
How do I know when the custard is set?
The custard should be mostly set with a slight jiggle in the center when you gently shake the pie. It will continue to firm up as it cools and chills. Overbaking will make it dry, so trust your visual cues and the timing provided.
Can I make Cranberry Custard Pie a day ahead?
Absolutely! In fact, letting the pie chill for several hours or overnight helps the flavors meld together. Simply keep it well covered in the refrigerator, then garnish just before serving for the freshest look and taste.
Final Thoughts
If you’re craving a dessert with wow-factor and a uniquely sweet-tart flavor, you just can’t go wrong with Cranberry Custard Pie. It’s surprisingly simple to make for something so special, and every bite feels like a celebration. I hope you give this recipe a whirl and discover just how delightful this pie can be for your next gathering—or just for yourself!
Print
Cranberry Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tangy with this delightful Cranberry Custard Pie. A luscious custard filling atop a bed of burst cranberries, all nestled in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Cranberry Filling:
- 2 cups fresh or frozen cranberries
Custard Mixture:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish.
- Cook Cranberries: In a saucepan, cook cranberries with water until softened. Remove from heat.
- Prepare Custard: Whisk together eggs, sugar, cream, vanilla, salt, and flour. Pour over cranberries in the pie crust.
- Bake: Bake for 45-50 minutes until set. Cool on a wire rack, then chill before serving. Dust with powdered sugar if desired.
Notes
- If using frozen cranberries, do not thaw before cooking.
- This pie can be made a day ahead and stored in the refrigerator. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
