Description
A refined dessert that combines bright, wintery tartness with comforting, silky custard, perfect for holiday gatherings.
Ingredients
Scale
- 1 (9-inch) pie crust, homemade or store-bought
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 1/2 cups heavy cream (or 1 cup heavy cream + 1/2 cup whole milk)
- 1 tsp vanilla extract
- Zest of 1 orange (or 1 tsp lemon zest)
- 2 cups fresh cranberries
- 1–2 tsp cornstarch (optional)
- 1 tbsp unsalted butter, diced (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C). For blind baking, preheat to 400°F (204°C).
- Roll chilled pie dough to a 12-inch circle, fit it into a 9-inch pie dish, and chill for 15–30 minutes. If blind-baking, line with parchment and fill with weights, baking for 15 minutes, then remove weights and bake for 5–8 more minutes until lightly golden.
- Rinse and pick through cranberries. Option A: Use raw berries. Option B: Cook berries briefly with sugar and water until they start to pop, then cool.
- In a large bowl, whisk eggs with sugar and salt until combined. Add cream, vanilla, and zest. If using cornstarch, dissolve in a tablespoon of cream first.
- Scatter cranberries in the crust and pour the custard mixture over them. Dot with butter if desired.
- Bake for 35–50 minutes at 375°F until the custard is mostly set. Cool on a rack for 2 hours, then chill for at least 4 hours before serving.
- Dust with powdered sugar before serving, if desired.
Notes
For best texture, blind-bake the crust. If using fresh cranberries, consider tossing with cornstarch to absorb juices.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: cranberry, custard, pie, holiday dessert, winter dessert