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
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.
Notes
- Serve chilled for the best flavor.
- Can substitute other berries for cranberries.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg