Make this delightful Cranberry Custard Pie recipe for a holiday dessert for Thanksgiving or Christmas. It provides the perfect balance of tart cranberries with a sweet, creamy custard and will be a festive pie for your dessert table.
Cranberry pie is a delightful dessert that perfectly balances tart and sweet flavors. It features a rich, velvety custard topped with a tangy burst of fresh cranberry sauce, offering a unique twist on classic fruit pies.
The custard’s smooth, creamy texture of a custard filling pairs beautifully with the slightly crisp and buttery, flaky pie crust, creating a harmonious combination in every bite. The custard base is based on my Old Fashioned Custard Pie Recipe.
Finished with a touch of cinnamon or a hint of citrus, cranberry custard pie is ideal for holiday gatherings or special occasions. It will bring warmth and brightness to your Thanksgiving table and will likely become one of your favorite Pie Recipes.
Elevate your holiday dessert table with our homemade Cranberry Custard Pie! The custard’s smooth, creamy texture pairs beautifully with the slightly crisp buttery crust, and the simple ingredients and gourmet taste result in a fantastically festive holiday dessert for your holiday dinner.
It’s the perfect holiday dessert for those who want to impress their guests for the holiday season without spending hours in the kitchen.
Table of Contents
Why You’ll Love This Recipe
Unique Flavor Profile: The tartness of cranberries beautifully complements the smooth, sweet vanilla custard, offering a balance that’s not too sweet but refreshingly different from the standard pie offerings.
Visual Appeal: This pie isn’t just delicious; it’s a centerpiece. The vibrant red of the cranberries set against the golden custard makes for an Instagram-worthy dish that catches everyone’s eye.
Seasonal Ingredients: This pie utilizes fresh cranberries, especially during cranberry season. It not only tastes of the holidays but also supports seasonal eating, which is good for the environment and ensures the freshest flavors.
Versatility: This pie fits right in, whether served at Thanksgiving, Christmas, or any winter gathering. It’s also wonderful for those who seek an alternative to more common desserts like pumpkin or apple pie.
Ease of Preparation: Despite its sophisticated look and taste, this pie is easy to make. With a bit of prep, you can achieve a dessert that looks like it took hours.
Key Ingredients & Substitutions
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Refrigerated Pie Crust:
- Look For: Check the expiration date to ensure freshness. Opt for brands with a good reputation for flakiness and taste.
- Substitutions: Make your own with all-purpose flour, butter, salt, and water. Gluten-free versions can be made with almond or coconut flour.
- Eggs (Large):
- Look For: Freshness is key; look for no cracks, clean shells, and a strong egg smell indicating freshness.
- Substitutions: Flaxseed or chia seed eggs (1 tbsp ground seeds + 3 tbsp water per egg), or egg replacers from the store.
- Granulated Sugar:
- Look For: Fine granules for even dissolving. Store in an airtight container to prevent hardening.
- Substitutions: Coconut sugar, erythritol, or natural sweeteners like honey or maple syrup (adjust liquid content).
- Heavy Cream:
- Look For: At least 36% milk fat for creaminess. Freshness is crucial; check for the sell-by date.
- Substitutions: Half-and-half for a lighter pie or coconut cream for dairy-free (will add coconut flavor).
- Whole Milk:
- Look For: Pasteurized or ultra-pasteurized for longer shelf life. Freshness is essential for taste.
- Substitutions: You can use skim milk, almond milk, oat milk, or soy milk, but expect a lighter custard.
- Vanilla Extract:
- Look For: Pure vanilla extract for true flavor. Avoid artificial vanilla essence.
- Substitutions: Bourbon, rum, or more almond extract for a different flavor.
- Almond Extract:
- Look For: It should be clear, not cloudy, and have a strong almond scent without bitterness.
- Substitutions: Omit if you don’t like the flavor or use more vanilla extract.
- Cranberry Sauce Ingredients:
- Cranberries (12 oz bag):
- Look For: Firm berries without mold or shriveling. A bright red color is ideal.
- Substitutions: Frozen cranberries can be used if fresh are out of season.
- Orange Juice:
- Look For: Freshly squeezed for the best flavor or high-quality 100% juice.
- Substitutions: Lemon juice, grapefruit juice, or more water with extra zest for flavor.
- Cranberries (12 oz bag):
- Sanding Sugar (for topping):
- Look For: Coarse sugar that reflects light for a sparkling effect.
- Substitutions: Granulated turbinado or a light dusting of powdered sugar can also work.
- Garnishes (Cranberries, Mint Leaves, Orange Zest):
- Look For: Fresh cranberries should be firm; mint should be vibrant green; zest should come from an untreated orange to avoid wax or pesticides.
- Substitutions: Use seasonal fruits or herbs for garnish or skip if unavailable.
When making ingredient choices or substitutions, consider how each will affect the pie’s taste, texture, and overall presentation. For the best results, try to stay as close as possible to the original ingredient’s characteristics.
How To Make Cranberry Custard Pie
Make The Pie Crust
Preheat the oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes.
Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.
Make The Eggnog Pie Filling
In a large bowl, whisk together the eggs and sugar until smooth.
Add the heavy cream, milk, vanilla, almond extract, and salt. Whisk until smooth.
Assemble the Pie
Add the filling but do not add too much that it will go over the crust of the pie. Depending on the depth of your pie plate, you may not use all the filling, but that’s okay.
Sprinkle the top of the pie with the nutmeg, place it in the oven, and tent it with foil.
Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is ready when a knife inserted into the center comes out clean, it will appear moist but no filling should be stuck to it. The pie will be jiggly. Cool completely (approximately 1 hour).
Make The Cranberry Sauce
- Combine the cranberries, sugar, orange juice, water, and cinnamon together in a saucepan. Bring to a simmer and cook for 5 minutes.
- Mash the berries and continue cooking until the sauce begins to thicken.
- Add the vanilla and orange zest and stir.
Add The Cranberry Sauce Topping
Spoon the warm cranberry sauce over the custard. Sprinkle with sanding sugar if desired.
Refrigerate for 4 hours.
Garnish The Pie
Decorate the pie with cranberries and mint leaves or orange zest if desired.
Make Sugared Cranberries (Optional for Garnish)
- Create the Simple Syrup:
- In a small saucepan, combine 1/2 cup of water and 1/2 cup of granulated sugar. Heat over medium heat, stirring occasionally until the sugar is fully dissolved. Do not let the mixture boil.
- Coat the Cranberries:
- Remove the simple syrup from the heat and allow it to cool for a few minutes. Add the cranberries to the saucepan, ensuring they are all evenly coated with the syrup. Stir gently to avoid breaking the cranberries.
- Dry the Cranberries:
- Use a slotted spoon to transfer the cranberries to a wire rack set over a baking sheet or parchment paper. Let them dry for about 1 hour at room temperature. They should feel sticky to the touch but not overly wet. Roll in granulated sugar.
Recipe Tips
- Custard Filling: For the best results, carefully follow the instructions. If you miss a step or change anything, the custard may not be set. Whisk the custard ingredients until smooth and lump-free. Strain the mixture through a fine sieve to remove any clumps or bubbles for a silky texture.
- Layer Custard First—Pour the custard into the pre-baked crust and bake it until the edges are set, but the center still has a slight wobble. This ensures the custard is rich and creamy without overbaking.
- Cool Completely—Ensure that the custard layer is completely cooled before adding the cranberry sauce. This prevents the sauce from sinking into the custard or causing it to break.
Cranberry Pie Variations
- Vary the Berry—Instead of cranberries, you can use other berries, like blueberries for a Blueberry Custard Pie, Raspberries for a Raspberry Custard Pie, or cherries for a Cherry Custard Pie.
What To Serve with Cranberry Custard Pie
- Sugared Cranberries – See the recipe above.
- Mint Leaves
- Whipped Cream or Cool Whip
Frequently Asked Questions (FAQs)
Blind bake the pie crust first to ensure it stays flaky and crisp. Line the crust with parchment paper, fill it with pie weights, and bake until lightly golden. This step helps prevent a soggy bottom when adding the custard.
Yes, you can, but for the best results, I recommend using a homemade sauce made with fresh cranberries for the best taste and consistency. The cranberry sauce should be thick enough to spread without being runny but not so thick that it’s difficult to apply evenly.
Yes. Allow the sauce to cool slightly before spreading it over the custard. Chill the sauce if needed to help it set before adding it to the pie
Storage
Cover the pie tightly with plastic wrap, and place in an airtight container and store in the refrigerate until ready to serve, or up to 3 days.
More Holiday Pie Recipes
If you make this recipe and love it, please leave a comment and a rating to share your experience with others.
Recipe
Cranberry Custard Pie Recipe
Ingredients
Cranberry Custard Pie
- 1 refrigerated pie crust
- 4 large eggs
- 1 cup granulated sugar
- 1 1/4 cup heavy cream
- 1 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
Cranberry Sauce
- 1 (12-ounce bag) cranberries rinsed
- 1 cup granulated sugar
- 2/3 cup orange juice
- 1/3 cup water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Orange zest from 1 orange
Garnish
- 1/3 cup sanding sugar optional
- Cranberries mint leaves, orange zest, optional
Instructions
Custard Pie
- Preheat the oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.
- In a large bowl, whisk together the eggs and sugar until smooth.
- Add the heavy cream, milk, vanilla, almond extract, and salt. Whisk until smooth.
- Add the filling but do not add too much that it will go over the crust of the pie. Depending on the depth of your pie plate, you may not use all the filling, but that’s okay.
- Sprinkle the top of the pie with the nutmeg, place it in the oven, and tent it with foil.
- Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is ready when a knife inserted into the center comes out clean, it will appear moist but no filling should be stuck to it. The pie will be jiggly.
- Cool completely (approximately 1 hour). Spoon the warm cranberry sauce over the custard. Sprinkle with sanding sugar if desired.
- Refrigerate for 4 hours. Decorate the pie with cranberries and mint leaves or orange zest if desired.
Cranberry Sauce
- Combine the cranberries, sugar, orange juice, water and cinnamon together in a sauce pan. Bring to a simmer and cook for 5 minutes. Mash the berries and continue cooking until the sauce begins to thicken.
- Add the vanilla and orange zest and stir.
- Can be served with a sprinkle of orange zest.
Video
Notes
- 1 cup fresh cranberries
- 1 cup granulated sugar (divided)
- 1/2 cup water
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