There’s something magical about the moment when tart cranberries meet the silky sweetness of custard. This Cranberry Custard Pie is a cozy winter dessert that feels like a warm hug on a frosty evening. With a buttery crust, creamy pink custard filling, ruby-red cranberries, and a swirl of whipped cream dusted with orange zest, it’s the kind of treat that bridges the gap between Thanksgiving and Christmas perfectly. I’ve always loved how custard pies bring comfort with their simple elegance, and when you add cranberries to the mix, every slice feels festive and bright.
Each slice looks like winter on a plate, powdered sugar dusted like snow, a soft swirl of cream, and the scent of vanilla drifting through the kitchen.
Whether you’re baking for a family dinner or planning ahead for holiday gatherings, this pie is a showstopper that’s surprisingly easy to make. It pairs beautifully with a mug of homemade hot chocolate or a scoop of vanilla ice cream for extra indulgence. In this post, we’ll walk through the story, steps, and secrets behind this delicious winter classic.
The Story & Intro of Cranberry Custard Pie
A Holiday Memory Wrapped in Cranberries
The first time I made a Cranberry Custard Pie, snow was falling gently outside, and the kitchen smelled like cinnamon and sugar. I was going through my old family recipe box, looking for something that felt both familiar and new. My grandmother used to make classic custard pies every Christmas, and while I loved their simple taste, I wanted to add some color and a little tang — something that would brighten the table just like the mood.
That’s when I found a forgotten bag of cranberries in the freezer. Their bright red color and tart flavor gave the traditional custard a special twist sweet, creamy, and just a little bold. It reminded me of the joy in trying something new while still holding on to tradition, much like my apple cranberry pie, which celebrates the same winter spirit.
The first slice was pure joy — creamy custard layered with tart berries, a cloud of whipped cream, and a dusting of powdered sugar that sparkled like fresh snow.
It felt like the whole season was captured in that one bite. Since then, baking this Cranberry Custard Pie has become a quiet holiday tradition. The slow mixing, the scent of vanilla and orange zest, the way the custard sets into silky perfection, every step brings a calm, peaceful moment to the heart of winter.
Why Custard Pie Feels Like Home
There’s a reason custard pies like this one have stayed in our recipe boxes for so long. They’re simple yet comforting, made with everyday ingredients — eggs, milk, and sugar — transformed into something almost magical. The Cranberry Custard Pie takes that familiar comfort and adds a festive touch, creating a dessert that feels both nostalgic and new. The custard is smooth and rich, while the cranberries add a playful mix of tart and sweet.
I often serve it with cranberry white chocolate blondies when friends come over, two treats that balance each other perfectly. The pie’s soft custard and crisp crust feel timeless, a reminder that good baking doesn’t need to be complicated. It just needs care, patience, and a little love.
Served on a white plate with a light snowfall of powdered sugar, it turns every simple moment into something worth remembering.
Every year, as the days grow shorter and the lights start to glow, I find myself coming back to this recipe, not just for the flavor, but for the feeling it brings. Simple as it seems, this pie has a way of turning any gathering into something that feels like home.
Making the Perfect Cranberry Custard Pie
The Beauty of Tangy Cranberries
Every great pie starts with balance the soft, sweet custard and the tart brightness of cranberries in this Cranberry Custard Pie create a flavor harmony that instantly feels like winter. I love using fresh cranberries when they’re in season, but frozen ones work beautifully too. Just make sure to thaw and pat them dry before folding them into the custard. When topped with whipped cream and a sprinkle of orange zest, the tartness of the berries shines even more.
If you’ve ever baked a cranberry dessert before, you know how magical they become in the oven, their color deepens, their juices bubble, and they release a scent that fills the kitchen with warmth. For a more spiced flavor, try adding a pinch of nutmeg or orange zest to the mix.
For a more spiced flavor, try adding a pinch of nutmeg or orange zest to the mix. That tiny citrus note gives your pie a festive touch, much like the comforting aroma of pumpkin cottage cheese muffins, which also bring that cozy holiday feeling to the table.
Silky Custard That Melts in Every Bite
The custard is what gives this Cranberry Custard Pie its charm creamy, delicate, and perfectly set. To make it, whisk together eggs, sugar, milk, and cream until smooth. A touch of cornstarch thickens the filling slightly, helping it bake evenly without becoming too dense. Vanilla extract and cinnamon round out the flavor, creating a custard that’s as inviting as it is beautiful.
If you want to master the texture, America’s Test Kitchen reveals the secret to perfect custard texture. Slow baking and careful temperature control make all the difference between silky and scrambled.
Here’s what you’ll need to make your own Cranberry Custard Pie:
| Ingredient | Amount |
|---|---|
| Pre-made pie crust (9-inch) | 1 |
| Fresh or frozen cranberries | 2 cups |
| Granulated sugar | 1 cup |
| Large eggs | 4 |
| Heavy cream | 1 cup |
| Whole milk | 1 cup |
| Vanilla extract | 1 tsp |
| Cornstarch | 2 tbsp |
| Salt | ¼ tsp |
| Ground cinnamon | ½ tsp |
| Orange zest (optional) | Zest of 1 orange |
Once your custard and cranberries are combined, pour the mixture into the crust and bake at 350°F (175°C) for about 45 to 50 minutes. When the custard is lightly golden and just set in the center, remove it and let it cool. I often serve it warm with a drizzle of cream or alongside a cozy drink like homemade hot chocolate. It’s pure winter comfort soft, sweet, and full of heart.
The final slice looks like a little piece of holiday cheer, creamy, bright, and beautiful on every plate.
Tips, Variations & Pairings of Cranberry Custard Pie
How to Customize Your Cranberry Custard Pie
The beauty of a Cranberry Custard Pie is that it’s both classic and flexible. This pie shines when plated individually, each slice with its whipped cream swirl and snow-like sugar dusting looks ready for a holiday table.
You can make it your own with a few small adjustments. If you want a slightly richer flavor, swap half of the milk for more heavy cream. For a little warmth, sprinkle in ground nutmeg or cardamom, it adds that nostalgic holiday touch that reminds me of cozy mornings with cinnamon apple crisp skillet.
If you like things a little sweeter, drizzle melted white chocolate over each slice after adding the whipped cream, it creates a glossy, festive finish. It adds a glossy finish and pairs beautifully with the tart cranberries. For a rustic twist, replace the pre-made crust with a graham cracker base or shortbread crust. Both options bring a buttery crunch that balances the creamy custard filling.
You can also experiment with different fruits. Fresh raspberries or blueberries can step in when cranberries aren’t available, giving the pie a lighter, springtime feel. The custard works like a soft canvas, ready to adapt to any season. But truthfully, cranberries hold their own, their tart pop makes this Cranberry Custard Pie unmistakably festive.
Best Ways to Serve and Store Cranberry Custard Pie
A pie like this deserves a little ceremony. Once your Cranberry Custard Pie has cooled, slice it cleanly and top each piece with whipped cream, powdered sugar, and orange zest. I love offering it alongside a hot drink-coffee, tea, or a mug of hot chocolate sprinkled with cocoa.
If you’re looking to impress guests, arrange slices on white dessert plates surrounded by pinecones or cranberries for a cozy winter presentation. A few mini custard pies on a rustic wooden board always draw attention, especially when surrounded by cookies or festive sides like maple pecan sweet potatoes.
To store leftovers, wrap the cooled pie tightly in plastic wrap and refrigerate it for up to three days. The flavors deepen over time, and the custard stays silky and rich. For longer storage, freeze it (without toppings) for up to one month, then thaw overnight in the fridge. When you warm it slightly before serving, it tastes just as fresh as the day you baked it soft, fragrant, and full of that familiar holiday comfort.
Cranberry Custard Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish and set aside.
- In a large bowl, whisk together the eggs, sugar, heavy cream, milk, vanilla extract, cornstarch, salt, and cinnamon until smooth.
- Gently fold the cranberries (and orange zest if using) into the custard mixture.
- Pour the custard filling into the prepared pie crust.
- Bake for 45–50 minutes, until the custard is just set in the center and lightly golden on top.
- Remove from the oven and let cool for 1 hour, then refrigerate before slicing and serving.
Nutrition
Notes
From your stove to our hearts
share your delicious take!FAQs About Cranberry Custard Pie
What is the difference between a cream pie and a custard pie?
The main difference lies in the filling and how it’s cooked. A custard pie, like this Cranberry Custard Pie, has a filling made with eggs, milk, and sugar that’s baked right in the crust, allowing the custard to set in the oven. A cream pie, on the other hand, uses a cooked pudding-like filling made on the stovetop and poured into a pre-baked crust. The cream pie sets as it chills, while a custard pie bakes into a smooth, sliceable texture — soft, yet rich.
What is Nantucket cranberry pie?
What is Nantucket cranberry pie?
Despite its name, Nantucket cranberry pie isn’t technically a pie at all. It’s more like a simple cranberry cake or cobbler no crust, just cranberries topped with a sweet, buttery batter that bakes into a golden layer. The tart berries soften beautifully beneath the sugary topping, creating a dessert that’s rustic and unfussy. If you love cranberry-based sweets, it’s worth baking alongside your custard pie for a contrast in texture and flavor, just like gingerbread cupcakes bring warmth and spice to a dessert table.
What is the difference between flan and custard pie?
Flan and custard pie share the same silky base of eggs, milk, and sugar, but flan includes caramel and is baked in a water bath for an ultra-smooth texture. Flan doesn’t have a crust and is often flipped onto a plate to reveal a glossy caramel top. The Cranberry Custard Pie is sturdier and cozier baked in a crust, with fruit folded in for a festive touch.
What is Nantucket style pie?
A Nantucket-style pie captures the essence of New England baking cozy, simple, and full of local ingredients like cranberries, maple, or nuts. It’s the kind of dessert that feels homey and unpretentious, much like this Cranberry Custard Pie itself. If you enjoy that rustic charm, pair it with a slice of peppermint pie to create a full holiday dessert spread.
How do I make my pie look as pretty as the pictures?
Top each cooled slice with a swirl of whipped cream, a sprinkle of powdered sugar, and a little orange zest. Serve with a cozy mug of cocoa for the perfect holiday touch.
A Sweet Finish to Share
This Cranberry Custard Pie isn’t just a dessert, it’s a memory you bake into every slice. It’s the balance of tart and creamy, the scent of cinnamon in a warm kitchen, the hush that falls when snow begins to drift outside. Every bite carries a bit of nostalgia, a hint of festivity, and a whole lot of love.
Whether you serve Cranberry Custard Pie at a holiday dinner, wrap up a slice for a friend, or sneak a piece late at night, this pie has a way of connecting you to the season. It’s simple, beautiful, and deeply comforting, the kind of recipe that lingers in your home and your heart long after the last crumb disappears.
And when you’re planning your holiday spread, you’ll find inspiration in Delish’s easy holiday dessert lineup. Pair this pie with your favorite cookies, cocoa, or spiced bakes to create a table that feels both festive and familiar.
It’s the kind of dessert that looks like a winter postcard, a slice of pink custard and red berries under whipped cream, with cocoa steaming gently beside it.
