Cranberry Custard Pie is a stunning dessert that combines sweet and tart flavors in perfect harmony. With a buttery crust, silky custard filling, and vibrant cranberry topping, it’s the ideal treat for holiday gatherings or cozy winter nights. The balance of flavors and textures makes this pie irresistible, and it is an excellent choice for Thanksgiving celebrations or any festive occasion. Let’s dive into the delicious world of this delightful dessert!

Why You’ll Love This Cranberry Custard Pie

This Cranberry Custard Pie is not just a regular pie; it’s a culinary masterpiece. Here are a few reasons why you’ll adore it:

Perfect balance of sweet and tart flavors.
Rich, creamy custard that melts in your mouth.
Vibrant cranberry topping adds visual appeal.
Ideal for holiday gatherings and special occasions.
Easy to make with simple ingredients.
Versatile dessert that pairs well with whipped cream.

With its elegant presentation and delightful taste, this pie is a fantastic addition to your dessert repertoire, especially during the fall and winter months. Whether you’re preparing for Thanksgiving or hosting a cozy dinner, this Cranberry Custard Dessert will surely be a hit.

Ingredients for Cranberry Custard Pie

Gather these items:

1 9-inch pie crust (store-bought or homemade)
4 large eggs
¾ cup granulated sugar
1½ cups whole milk
1 tsp pure vanilla extract
¼ tsp salt
2 tbsp all-purpose flour
1½ cups fresh or frozen cranberries
⅓ cup sugar
¼ cup water
1 tsp cornstarch
Optional: ½ tsp orange zest

These ingredients come together to create a luscious filling and a stunning topping for your Cranberry Custard Tart. Each element plays a crucial role in achieving the perfect flavor and texture.

How to Make Cranberry Custard Pie Step-by-Step

Step 1: Preheat oven to 375°F (190°C). Place pie crust in a 9-inch dish, crimp edges, and prick the base with a fork. Blind bake for 10–12 minutes until lightly golden. Cool slightly.
Step 2: In a bowl, whisk eggs, sugar, milk, vanilla, flour, and salt until smooth. Pour into pre-baked crust.
Step 3: Bake for 35–40 minutes, until the center is just set and slightly wobbly. Cool on a wire rack.
Step 4: In a saucepan, combine cranberries, sugar, water, and optional orange zest. Simmer 8–10 minutes until cranberries burst and sauce thickens. Stir in cornstarch and cook 1–2 more minutes until glossy.
Step 5: Once the custard is cool, spoon the cranberry topping evenly over the pie. Chill for at least 1 hour before serving.

This Cranberry Custard Recipe is straightforward, making it accessible for both novice and experienced bakers. The process results in a beautiful dessert that’s sure to impress your guests.

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Pro Tips for the Perfect Cranberry Custard Pie

Keep these in mind:

Serve chilled for the best flavor.
Can substitute other berries for cranberries.
Store leftovers in the refrigerator.
For a creamy texture, ensure not to overbake the custard.
You can experiment with a graham cracker crust for a different flavor profile.

These tips will help you create the best version of your Cranberry Pie with Custard and ensure every bite is delicious. Baking is an art, and with practice, you’ll master this delightful dessert.

Best Ways to Serve Cranberry Custard Pie

This pie can be served in various ways to enhance its flavor:

Top with a dollop of whipped cream for added richness.
Serve alongside vanilla ice cream for a delightful contrast.
Pair with a light dusting of powdered sugar for elegance.

These serving suggestions will elevate your Cranberry Custard Dessert and make it even more enjoyable for you and your guests.

How to Store and Reheat Cranberry Custard Pie

To keep your pie fresh:

Store leftovers in the refrigerator, where it can last for 3-4 days. Reheat gently in the oven if desired, but it’s best enjoyed chilled. This makes it suitable for meal prep, allowing you to enjoy this delightful dessert at your convenience.

Frequently Asked Questions About Cranberry Custard Pie

What’s the secret to perfect Cranberry Custard Pie?

The secret lies in not overbaking the custard. The center should be slightly wobbly when you take it out, as it will continue to set while cooling. This ensures a silky texture in your Cranberry Cream Pie.

Can I make Cranberry Custard Pie ahead of time?

Absolutely! This pie can be made a day in advance. Just ensure it’s stored in the refrigerator and topped with cranberries just before serving for the best presentation.

How do I avoid common mistakes with Cranberry Custard Pie?

To avoid common mistakes, measure your ingredients accurately, and keep an eye on the baking time. Using a thermometer can also help; the custard should reach about 175°F for the perfect set.

Variations of Cranberry Custard Pie You Can Try

Feel free to experiment with these variations:

Cranberry Custard Pie with Almond Milk: A dairy-free alternative that maintains creaminess.
Homemade Cranberry Custard Tart: Use a tart shell for a different texture.
Cranberry Pie with Vanilla Custard: Infuse the custard with vanilla for an aromatic twist.

These variations allow you to enjoy this dessert in new and exciting ways, catering to different dietary preferences or simply for a change of pace.

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For more delicious recipes, check out our desserts category or explore easy cinnamon rolls for a delightful breakfast option. If you’re interested in more culinary tips, visit this gardening guide for inspiration.

Delicious Cranberry Custard Pie Recipe for Every Occasion

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Author: Michael
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Cranberry Custard Pie is a stunning dessert that combines sweet and tart flavors in perfect harmony. With a buttery crust, silky custard filling, and vibrant cranberry topping, it’s the ideal treat for holiday gatherings or cozy winter nights.

Ingredients

Scale

1 9-inch pie crust (store-bought or homemade)
4 large eggs
¾ cup granulated sugar
1½ cups whole milk
1 tsp pure vanilla extract
¼ tsp salt
2 tbsp all-purpose flour
1½ cups fresh or frozen cranberries
⅓ cup sugar
¼ cup water
1 tsp cornstarch
Optional: ½ tsp orange zest

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Instructions

Preheat oven to 375°F (190°C). Place pie crust in a 9-inch dish, crimp edges, and prick the base with a fork. Blind bake for 10–12 minutes until lightly golden. Cool slightly.
In a bowl, whisk eggs, sugar, milk, vanilla, flour, and salt until smooth. Pour into pre-baked crust.
Bake for 35–40 minutes, until the center is just set and slightly wobbly. Cool on a wire rack.
In a saucepan, combine cranberries, sugar, water, and optional orange zest. Simmer 8–10 minutes until cranberries burst and sauce thickens. Stir in cornstarch and cook 1–2 more minutes until glossy.
Once the custard is cool, spoon the cranberry topping evenly over the pie. Chill for at least 1 hour before serving.