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Cranberry Custard Pie

A delightful dessert combining tart cranberries with creamy custard, perfect for holidays or gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 pie crust 1 pie crust (store-bought or homemade) Use either store-bought or your favorite homemade recipe.
Filling
  • 2 cups 2 cups fresh or frozen cranberries If using frozen cranberries, no need to thaw.
  • 1 cup 1 cup sugar Adjust sugar for desired sweetness.
  • 3 large 3 large eggs Large eggs allow for a richer custard.
  • 1 cup 1 cup heavy cream Heavy cream adds creaminess to the pie.
  • 1 teaspoon 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 1/4 teaspoon 1/4 teaspoon salt Enhances the flavors of the pie.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Place the pie crust in a pie dish and pre-bake for 10 minutes.
  3. In a saucepan, cook the cranberries and sugar over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Let it cool slightly.
  4. In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and salt.
  5. Fold in the cranberry mixture.
  6. Pour the filling into the pre-baked pie crust.
  7. Bake for 40-45 minutes or until the custard is set.
  8. Allow to cool before serving.

Notes

Serve warm or cold with whipped cream or vanilla ice cream. Pairs nicely with coffee or tea. To store leftovers, cover and keep in the refrigerator for up to 3 days or freeze for up to a month.