Cranberry Custard Pie
This Cranberry Custard Pie is a cozy winter dessert made with tart cranberries folded into a silky vanilla custard and baked in a flaky crust. Creamy, festive, and comforting, it’s perfect for holiday gatherings from Thanksgiving through Christmas.
Equipment
- 9-inch pie dish
- mixing bowls
- whisk
- measuring cups and spoons
- oven
Ingredients
- 1 pre-made 9-inch pie crust
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 orange zest (optional)
Instructions
- 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.
Notes
You can use fresh or frozen cranberries (thawed and patted dry). For extra holiday flavor, add orange zest or a pinch of nutmeg. Serve chilled or slightly warm with whipped cream, vanilla ice cream, or hot chocolate.
Nutrition
Calories: 310kcalCarbohydrates: 37gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 120mgPotassium: 160mgFiber: 2gSugar: 28gVitamin A: 520IUVitamin C: 6mgCalcium: 90mgIron: 1.2mg