Delight in the perfect blend of tart and creamy with this Cranberry Custard Pie! Combining a smooth, velvety custard filling with the bright, tangy flavor of fresh cranberries, this pie is a festive favorite for the holidays or any special occasion. Easy to prepare and irresistibly delicious, our Cranberry Custard Pie recipe delivers a stunning dessert that’s both visually appealing and full of flavor. Perfect for Thanksgiving, Christmas, or cozy family gatherings, this pie brings the best of sweet and tart in every bite.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 250
- Protein: 5g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 1g
- Sugar: 15g
- Sodium: 150mg
Why Make This Cranberry Custard Pie
Cranberry Custard Pie is more than just a dessert; it’s a wonderful way to celebrate the flavors of the season. The tart cranberries balance the sweetness of the custard, creating a harmonious dish that appeals to everyone. It’s also simple enough for beginners and elegant enough to impress your guests. Each slice is a delicious testament to the comforting feeling of home baking, making it a perfect choice for any occasion.
How to Make Cranberry Custard Pie
Ingredients:
- 1 pie crust
- 2 cups fresh or frozen cranberries
- 3/4 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
Directions:
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Step 1: Preparation
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and bake for 10 minutes until lightly browned. This step ensures the crust is perfectly set and ready to hold the delicious filling.
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Step 2: Mixing
In a bowl, combine the cranberries and sugar. Toss them gently to coat the cranberries evenly, then spread them evenly over the baked crust. This layer adds both a sweet and tart element to every bite.
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Step 3: Cooking
In another bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and nutmeg until well blended. This custard mixture will envelop the cranberries, creating a creamy texture that contrasts beautifully with the fruit.
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Step 4: Finishing
Pour the custard mixture over the cranberries in the pie crust. Bake for 40-45 minutes or until the filling is set and a knife inserted into the center comes out clean. Allow the pie to cool before serving. Enjoy!
How to Serve Cranberry Custard Pie
Slice the Cranberry Custard Pie into wedges and serve it at room temperature or slightly chilled. It’s delicious on its own, but you can add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. This pie stands out at holiday gatherings, potlucks, or even as a comforting end to a weeknight dinner.
How to Store Cranberry Custard Pie
Store any leftover pie in the refrigerator, covered, for up to 3-4 days. To maintain its freshness, avoid leaving it at room temperature for extended periods. If you’d like to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
Expert Tips for Perfect Cranberry Custard Pie
- For a richer flavor, try using half-and-half instead of heavy cream.
- If you’re using frozen cranberries, there’s no need to thaw them; they can go straight into the pie.
- Consider adding a sprinkle of cinnamon or ginger to the custard for extra warmth.
- Ensure the pie crust is thoroughly baked before adding the filling to avoid a soggy bottom.
- Let the pie cool completely for a better setting of the custard before slicing.
Delicious Variations
- Nut-Free: Omit any nuts and ensure the pie crust does not contain nut ingredients.
- Vegan: Substitute eggs with flaxseed eggs and use coconut cream instead of heavy cream for a plant-based version.
- Different Fruits: Experiment with other berries like blueberries or raspberries for a twist on the traditional flavor.
- Chocolate: Add chocolate chips to the cranberry and sugar mixture for a decadent chocolate-berry flavor.
Frequently Asked Questions
- Can I make this pie ahead of time?
Yes! You can prepare the pie a day in advance. Just make sure to store it in the refrigerator. - What can I substitute for heavy cream?
You can use half-and-half or coconut cream for a lighter option. - How do I know when the pie is done baking?
The pie is done when the filling is set and a knife inserted into the center comes out clean. - Can I use dried cranberries instead of fresh?
Dried cranberries won’t provide the same tartness and texture as fresh, but they can work in a pinch if you adjust the sugar accordingly. - Why does my custard not set?
Ensure that your oven is at the correct temperature and that you bake the pie long enough. A clean knife test means it’s set.
Conclusion
Cranberry Custard Pie is a delightful dessert that will surely win over family and friends with its balance of tart cranberry and creamy custard flavors. Whether for a holiday feast or a simple evening treat, this pie is as rewarding to make as it is to eat. So grab your ingredients and give this recipe a try—you won’t be disappointed! Enjoy every slice!
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Cranberry Custard Pie
- Total Time: 60
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that blends the tartness of cranberries with the rich creaminess of custard, perfect for any gathering.
Ingredients
- 1 pie crust
- 2 cups fresh or frozen cranberries
- 3/4 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and bake for 10 minutes until lightly browned.
- In a bowl, combine the cranberries and sugar. Toss them gently to coat the cranberries evenly and spread them over the baked crust.
- In another bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and nutmeg until well blended.
- Pour the custard mixture over the cranberries in the pie crust. Bake for 40-45 minutes or until the filling is set and a knife inserted into the center comes out clean. Allow the pie to cool before serving.
Notes
For a richer flavor, consider using half-and-half instead of heavy cream. If using frozen cranberries, there’s no need to thaw them.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 160mg
