Description
This Cranberry Custard Pie is a delightful holiday dessert featuring a rich, creamy custard filling studded with tart fresh or frozen cranberries, all nestled in a flaky 9-inch pie crust. Perfect for Christmas or Thanksgiving, this pie combines the festive flavors of cinnamon and vanilla for a comforting sweet treat.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 1/2 cups fresh or frozen cranberries, halved
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- Pinch of salt
Instructions
- Prepare the oven and crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and gently place it into a 9-inch pie dish, trimming and crimping the edges as desired to create a neat border.
- Add the cranberries: Evenly sprinkle the halved fresh or frozen cranberries across the bottom of the pie crust to form the fruit layer.
- Make the custard: In a medium bowl, whisk together the eggs and granulated sugar until fully combined. Then add heavy cream, whole milk, vanilla extract, ground cinnamon, all-purpose flour, and a pinch of salt. Whisk thoroughly until the mixture is smooth and homogenous.
- Combine and bake: Carefully pour the custard mixture over the cranberries in the prepared pie shell, making sure the filling spreads evenly.
- Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, until the custard is fully set and the top develops a light golden color.
- Cool and chill: Remove the pie from the oven and let it cool completely at room temperature. For best flavor and texture, refrigerate the pie for at least 2 hours before slicing and serving.
Notes
- Frozen cranberries can be used directly without thawing; no need to defrost before baking.
- For an extra festive presentation, sprinkle powdered sugar or add a dollop of whipped cream on top just before serving.
