Description
A reliable, chef-tested Cranberry Custard Pie recipe that combines bright cranberries with a creamy custard, perfect for holiday tables and weeknight baking.
Ingredients
Scale
- 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)
Instructions
- Roll out and fit the crust into a 9-inch pie pan, then dock the bottom with a fork.
- Line with parchment and fill with pie weights or dried beans. Preheat oven to 375°F (190°C) and bake for 18 minutes.
- Remove weights and bake for an additional 6–8 minutes until the bottom is set and edges are golden.
- In a small saucepan, combine cranberries, 2 tbsp sugar, 1 tbsp cornstarch, and just enough water to dissolve cornstarch. Cook until cranberries pop and mixture thickens slightly.
- In a bowl, whisk eggs and egg yolk until homogeneous, then whisk in sugars.
- Warm cream and milk in a saucepan to just below simmering, then slowly temper into egg mixture.
- Return mixture to the saucepan and cook gently until slightly thickened (160–170°F/71–77°C), then whisk in vanilla and salt.
- Spoon half of the cranberry mixture into the crust, pour half of the custard over it, then add remaining cranberries and custard. Dot with butter if desired.
- Brush crust rim with egg wash and bake at 325°F (163°C) for 35–45 minutes, checking for doneness.
- Cool on a wire rack for at least 2 hours before serving. Chill if preferred.
Notes
If using frozen cranberries, no need to thaw before cooking. For a richer custard, increase cream quantity. Cornstarch helps stabilize and reduce weeping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
Keywords: Cranberry Custard Pie, cranberry custard recipe, holiday cranberry pie, custard pie with fruit, how to make cranberry pie