Cranberry Custard Pie

Name: Cranberry Custard Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought), blind-baked; 12 oz (340 g) fresh or frozen cranberries; 1/3 cup (67 g) granulated sugar + 2 tbsp for macerating cranberries; 1 tbsp orange zest (from 1 orange) — optional; 2 large eggs + 1 large egg yolk (room temperature); 1 cup (240 ml) heavy cream; 1/2 cup (120 ml) whole milk; 1/4 cup (50 g) light brown sugar, packed; 2 tbsp cornstarch (or 1 tbsp cornstarch + 1 tbsp flour); 1 tsp pure vanilla extract; 1/4 tsp fine sea salt; 1 tbsp unsalted butter, cut into small pieces (optional, to dot over cranberries); 1 egg beaten with 1 tbsp water (egg wash, optional for crust)

by Joudia Elise

Published on: December 9, 2025

Slice of cranberry custard pie on a plate with cranberries and cream garnish.

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why this Cranberry Custard Pie belongs on your table
This Cranberry Custard Pie is the bridge between bright, tangy fruit and the creamy comfort of a classic custard. If you’ve ever hesitated to make a fruit custard pie because custard can weep, curdle, or turn rubbery, this recipe removes the guesswork with pragmatic technique and science-backed reasons for every step. Whether you want a show-stopping holiday centerpiece or a simple dessert that rehearses well for guests, this pie gives you glossy custard, intact cranberry texture, and a crisp bottom crust.

If you want to jump to a shorter overview or see the original version of this recipe hosted on our site, visit our Cranberry Custard Pie page for quick reference: Cranberry Custard Pie.

What you’ll get from this article

A clear, chef-tested recipe card with timing, yields, and printable steps.
Ingredient science so you understand why each choice matters.
Step-by-step instructions with troubleshooting and “why” notes (not just “do this”).
Reliable tips for texture, flavor balance, and gluten-free or vegan options.
Storage, reheating, and repurposing ideas to reduce waste.

How this pie works — a short technical explanation
Custard sets when egg proteins denature and coagulate around 70–80°C (160–175°F). The challenge with fruit-custard pies is excess fruit moisture and the acidity from fruit (like cranberries) that can interfere with protein coagulation, causing running or curdling. This recipe controls those elements by slightly cooking or stabilizing the cranberries, using a custard proportion that tolerates the fruit, and employing a gentle baking profile. The result: evenly set custard with vibrant cranberry pockets.

Recipe Card — Cranberry Custard Pie
Prep time: 25 minutes (plus 30–40 minutes chilling for crust if making from scratch)
Cook time: 40–50 minutes
Total time: 1 hr 15 min (plus chilling/cooling)
Yield: 8–10 servings
Difficulty: Intermediate

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought), blind-baked (see notes)
12 oz (340 g) fresh or frozen cranberries
1/3 cup (67 g) granulated sugar + 2 tbsp for macerating cranberries
1 tbsp orange zest (from 1 orange) — optional but recommended
2 large eggs + 1 large egg yolk (room temperature)
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
1/4 cup (50 g) light brown sugar, packed
2 tbsp cornstarch (or 1 tbsp cornstarch + 1 tbsp flour)
1 tsp pure vanilla extract
1/4 tsp fine sea salt
1 tbsp unsalted butter, cut into small pieces (optional, to dot over cranberries)
1 egg beaten with 1 tbsp water (egg wash, optional for crust)

Notes

If using frozen cranberries, no need to thaw before the step where they’re cooked briefly.
For a richer custard, increase cream to 1 1/4 cups and reduce milk accordingly.
Cornstarch helps stabilize the cranberries and reduce weeping.

Equipment

9-inch pie pan (metal or glass)
Rolling pin (if making crust)
Mixing bowls, whisk, rubber spatula
Saucepan for fruit cookdown
Blind-bake weights or dried beans (if blind-baking)
Instant-read thermometer (recommended)

Ingredient breakdown — why each part matters

The crust

Role: Provides structure, contrast, and a dry barrier between wet filling and pan.
Recommendations: A classic all-butter pie crust yields the best flavor and flakiness. Because custard fillings can be wetter than fruit-only pies, blind-baking the crust helps prevent sogginess. If you prefer no blind-bake, par-bake for 10–12 minutes and cool before filling.

Cranberries

Role: Bright acidity and texture. Uncooked, cranberries can burst and release water late in baking. This recipe gently cooks them with sugar and cornstarch to partially set their juices and reduce moisture release. Brown sugar adds depth and tempers tartness; orange zest complements cranberry’s citrus notes.

Eggs

Role: Primary setting agent. Use whole eggs and an extra yolk to boost creaminess and richness. Room-temperature eggs blend more smoothly and reduce curdling risk.

Cream + milk

Role: Fat and liquid to create silky mouthfeel. Heavy cream raises richness and stabilizes heat transfer; milk lightens the custard slightly. Whole milk works best for consistency. Non-dairy alternatives are possible but require technique adjustments (see variations).

Sugars

Role: Sweetness and texture. Combining granulated sugar with light brown sugar adds complexity. Sugar also raises the temperature at which eggs coagulate slightly and helps prevent rubbery texture when used properly.

Cornstarch

Role: A stabilizer that thickens fruit juices early and reduces weeping. It also helps custard hold when acidic fruit is present. Cornstarch is neutral-tasting and works well in tandem with eggs.

Vanilla and salt

Role: Flavor enhancers — they balance sweetness and highlight the natural cranberry notes.

Step-by-step method with chef insights

Prepare and pre-bake the crust (blind-bake)

Roll out and fit the crust into a 9-inch pie pan, trimming the overhang and crimping the edges.
Dock the bottom with a fork (tiny holes) to let steam escape.
Line with parchment and fill with pie weights or dried beans. Preheat oven to 375°F (190°C).
Bake 18 minutes, then remove weights and bake an additional 6–8 minutes until the bottom looks set and edges are lightly golden.
Why: Blind-baking dries and partially cooks the dough, preventing a soggy bottom when the wet custard is added. A fully raw crust would absorb moisture and remain doughy.

Prepare the cranberries

Place cranberries in a small saucepan with 2 tbsp granulated sugar, 1 tbsp cornstarch, and 1–2 tbsp water (just enough to start dissolving the cornstarch). Add orange zest.
Cook over medium heat, stirring, until cranberries pop and the mixture thickens slightly (3–6 minutes). You want soft berries and syrupy juices, not a completely jammy spread.
Taste — adjust sugar if needed (cranberries vary in tartness). Remove from heat and cool to room temp.
Why: Pre-cooking stabilizes the berries and reduces the release of free water during the custard bake. The cornstarch begins thickening the juices so they don’t break the custard’s structure.

Make the custard

In a bowl, whisk together eggs and egg yolk until homogeneous.
Whisk in granulated sugar and light brown sugar until mostly dissolved.
In a small saucepan, warm cream and milk to just below simmer (do not boil). Scalding changes flavor and can hasten egg coagulation; warm is enough.
Slowly temper eggs by pouring a small stream of hot cream into eggs while whisking constantly. Repeat until about 1/3 of the hot milk mixture is incorporated. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
Return to very low heat and stir constantly until mixture reaches about 160–170°F (71–77°C) and slightly thickens. Remove from heat and whisk in vanilla and salt.
Why: Tempering prevents eggs from scrambling. Heating gently ensures smooth custard and proper coagulation at the right temp.

Assemble the pie

Spoon an even layer (about half) of the cooled cranberry mixture into the blind-baked crust.
Pour about half the custard over the cranberries. This creates pockets of cranberry.
Add remaining cranberries and finish with the remaining custard. If you like dotted butter, scatter 1 tbsp small butter pieces across the top — they add gloss and richness.
Brush the crust rim with egg wash and tent foil over the edges to prevent excessive browning.
Why: Layering prevents all berries from sinking to the bottom and distributes flavor throughout the pie.

Bake gently

Reduce oven to 325°F (163°C). Place pie on a baking sheet and bake 35–45 minutes, rotating once halfway through.
Check for doneness: custard should be mostly set with a slight jiggle in the center (it will continue to set as it cools). An instant-read thermometer will read about 175°F (79°C) in the center when done.
Remove and cool on a wire rack for at least 2 hours before serving. Chill if you prefer it cold.
Why: Lower temperature and longer time bake the custard evenly without overcooking the edges or curdling the center. The rest period is essential — the custard firms as it cools.

Chef’s troubleshooting and insights

My custard curdled: That usually means eggs were heated too quickly or directly. Ensure proper tempering and avoid boiling the custard. Use low heat and constant stirring when finishing on the stovetop.
Pie sank in the middle: Likely overbaked or undercooled. Slight jiggle is normal; it will set. Overbaking can make it tough and cause sinking as proteins contract. Target 170–175°F and remove promptly.
Soggy bottom: Either crust wasn’t pre-baked long enough, or cranberries released too much water. Pre-cook cranberries longer next time and make sure the crust is fully blind-baked and cooled before filling.
Berries all sank: That’s usually due to overly liquid custard (too thin). Consider baking at a slightly higher temp for the first 10 minutes to help set the bottom, or use a light cornstarch sprinkle on berries to help suspend them.

Pro tips — elevate your Cranberry Custard Pie

Zest is everything: A tablespoon of orange zest (or even lemon) brightens tart cranberry without adding sweetness.
Toasted nut crust: Replace 1/4 cup flour in crust with finely ground toasted pecans or almonds for added flavor and texture.
Browning sugar top: For an attractive finish, sprinkle a thin layer of fine sugar and torch lightly after chilling (works best if custard is well-chilled). This adds a crème brûlée-style crackle.
Controlled shine: A few butter dollops on top provide an attractive sheen as they melt into the custard while baking.
Use an oven thermometer: Ovens vary; the most reliable cue is internal temperature and the gentle jiggle.

Variations and swaps

Orange-Cranberry Custard Pie: Increase orange zest to 2 tbsp and use 1–2 tbsp orange juice in the cranberry cookdown. Try a splash of Grand Marnier in the custard for a boozy note.
Cranberry-Almond Custard Pie: Add 1/2 tsp almond extract (reduce vanilla to 1/2 tsp) and make a frangipane-style ribbon in the crust edge for almond depth.
Gluten-free crust: Use a 1:1 gluten-free flour blend or a nut-based crust (almond/coconut) with egg or butter to bind.
Vegan option: Replace whole milk + cream with full-fat coconut milk (use 1 1/2 cups) and substitute eggs with a thickened cashew-coconut cream set (requires a different thickener like agar or cornstarch plus simmering). Vegan custards differ in texture; I recommend practicing the coconut approach and stabilizing with 2 tbsp cornstarch and 1 tbsp agar, simmering until noticeably thickened.
Savory twist: Use leftover cranberry custard or smashed cranberries as a topping for warm brie on crackers — think of this pie’s flavors in small bites. For inspiration on turning cranberries and cheese into appetizers, try our baked cranberry brie bites recipe: baked cranberry brie bites.
Make it into tarts: For individual portions, bake in 4–6 tart tins. Reduce bake time to 18–25 minutes depending on size; watch closely.

Storage, cooling, reheating, and repurposing
Cooling and serving

Always cool the pie on a rack at room temperature for at least 2 hours before slicing. The custard firms as it cools and becomes sliceable.
For cleaner slices, chill the pie for 4 hours or overnight. Use a knife dipped in hot water and wiped between slices for neat servings.

Refrigeration

Store leftover pie covered loosely with plastic wrap or in a pie storage container for up to 4 days in the fridge. Because this is an egg-and-dairy custard, refrigeration is mandatory for food safety.
Note: Texture will change slightly — custard becomes firmer when chilled.

Freezing

You can freeze the baked pie for up to 1 month. Wrap tightly in plastic and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator and reheat gently if desired.
Freezing unfrozen custard-filled pies can cause ice crystals and texture change; I recommend freezing only if necessary.

Reheating

For gently warmed slices: place on a baking sheet and warm in a 300°F (150°C) oven for 8–10 minutes covered loosely with foil. Warming too fast can cause custard to weep.
Microwave reheating is possible but will alter texture; use low power and short intervals (15–20 seconds), checking between.

Repurposing leftovers

Top a warm crostini with a spoonful of leftover cranberry custard (or smashed cranberries from the pie) and a slice of melted brie for an upscale snack. For creative ideas using cranberry-cheese combos, our brie cranberry flatbreads show how sweet-tart cranberries pair with creamy cheese on flatbread: brie cranberry flatbreads.
Spoon leftover cranberries from the pie over yogurt, pancakes, or oatmeal. They make a bright condiment for roast pork, turkey, or chicken.

Nutrition insights
Approximate nutrition per slice (1/8 of pie) — estimates only

Calories: 380–450 kcal (depending on crust and cream ratio)
Fat: 22–28 g
Saturated fat: 12–16 g
Carbohydrates: 40–50 g
Sugar: 22–30 g
Protein: 5–7 g
Fiber: 1–2 g

Notes on nutrition

The heavy cream contributes most of the calories and saturated fat. For a lighter pie, substitute half the cream with whole milk (or use 1 cup milk + 1/2 cup cream) to shave calories with minimal texture loss.
The natural fiber and vitamin C in cranberries are beneficial, but most cranberries are balanced by added sugars here. Consider reducing sugar by 10–20% if you prefer tarter desserts.

Common mistakes and how to avoid them

Mistake: Pouring very hot custard into cold eggs. Fix: Temper eggs slowly by streaming warm milk into them while whisking to prevent scrambled eggs.
Mistake: Not pre-cooking cranberries. Fix: Briefly cook cranberries with sugar and cornstarch to avoid watery filling.
Mistake: Using too high an oven temp. Fix: Bake at 325°F (163°C) for even setting; high temps lead to curdling or over-browning crust.
Mistake: Slicing too soon. Fix: Let the pie cool sufficiently to finish setting, or chill for several hours for clean slices.

Advanced chef notes

For extra silky custard, strain warmed custard through a fine mesh sieve before combining with cranberries. This removes any coagulated bits and ensures smooth texture.
If you prefer cranberries that keep a bite, reduce cookdown time to 2–3 minutes and let some berries remain intact.
For glossy top: lightly brush the top after cooling with a thin sugar syrup (1:1 sugar:water warmed) to add sheen. This is aesthetic only.

FAQ (schema-ready style)

Q: Can I use frozen cranberries for this Cranberry Custard Pie?
A: Yes. Use frozen cranberries straight from the bag into the cookdown. Do not thaw first — cooking frozen berries reduces excess water. Slightly increase cookdown time by 1–2 minutes if needed.

Q: How can I tell when the custard is done?
A: The center should have a gentle jiggle — about the size of a quarter — and an instant-read thermometer should read roughly 170–175°F (77–79°C). It will continue to set as it cools.

Q: Why do we pre-cook the cranberries?
A: Pre-cooking with sugar and cornstarch stabilizes berries and reduces the amount of free water released during baking, preventing a runny custard.

Q: Can I make this pie ahead of time?
A: Yes. Bake the pie and refrigerate. For best texture, bake a day ahead and serve within 3 days. If freezing, freeze only once and thaw in fridge before serving.

Q: Is there a vegan version of this Cranberry Custard Pie?
A: You can make a vegan custard using full-fat coconut milk and a thickener like cornstarch and agar-agar or agar blended with silken tofu. Textural differences are expected; follow vegan-specific custard techniques to avoid graininess.

Q: How do I prevent my crust edge from burning?
A: Use a pie shield or tent foil over the crust edges after the first 15–20 minutes of baking. Since this pie bakes at 325°F, edge burning is less likely, but shielding still helps.

Q: Can I use less sugar?
A: Yes. Cranberries are tart; however, you can reduce sugar by 10–20% depending on your taste. If reducing sugar significantly, balance with orange zest or a bit of honey for depth.

Q: Can I substitute cornstarch with flour?
A: Yes, but cornstarch is more efficient (half the weight needed). If using flour, increase to 2 tbsp and whisk to avoid lumps. Flour may yield a slightly opaque filling compared to cornstarch’s clarity.

Q: Why did my custard become rubbery?
A: Overbaking or using too many eggs can create rubbery custard. Follow the temperature guidance (170–175°F) and remove the pie when slightly under-set.

Q: How long will leftovers keep?
A: Up to 4 days in the refrigerator. Do not leave at room temperature for more than 2 hours due to egg/dairy content.

Final plating ideas and serving suggestions

Serve slightly chilled with a dollop of lightly sweetened whipped cream and a few fresh cranberries for color contrast.
For a holiday presentation, garnish with candied orange peel and toasted sliced almonds.
Pair with a nutty dessert wine, tawny port, or a hot cup of strong coffee to cut the richness.

Conclusion — go bake it
This Cranberry Custard Pie combines technical cooking logic with approachable methods so you get the best scoreboard of food outcomes: a glossy custard, intact cranberries with concentrated flavor, and a crisp crust. Start with a reliable blind-baked crust, stabilize the cranberries, temper your eggs, and use a low-and-slow bake. Try the variations and repurpose leftovers into snacks — cranberries and cheese are a natural team, as seen in recipes like our baked cranberry brie bites. Keep notes as you bake; small tweaks in sugar, bake time, or zest will let you personalize the pie for your family’s palate.

Now preheat the oven, assemble your mise en place, and enjoy the practical satisfaction of baking a pie that’s as beautiful as it is dependable. If you loved taking cranberries beyond pie, check creative savory pairings like these brie-and-cranberry flatbreads for more kitchen inspiration: brie cranberry flatbreads.

Happy baking — and don’t forget to save this recipe and share a slice.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.