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
Scale
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
