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Cranberry Custard Pie Recipe

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3.9 from 1 review

Cranberry Custard Pie is a luscious dessert combining a smooth, creamy custard base with a vibrant, tangy homemade cranberry sauce topping. This pie offers a festive and sophisticated twist on traditional fruit pies, perfect for holiday gatherings and special occasions where a balance of sweet and tart flavors is desired.

  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings

Ingredients

Cranberry Custard Pie

  • 1 refrigerated pie crust
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 1/4 cup heavy cream
  • 1 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg

Cranberry Sauce

  • 1 (12-ounce) bag cranberries, rinsed
  • 1 cup granulated sugar
  • 2/3 cup orange juice
  • 1/3 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Orange zest from 1 orange

Garnish

  • 1/3 cup sanding sugar (optional)
  • Cranberries, mint leaves, orange zest (optional)

Instructions

  1. Prepare the Pie Crust: Preheat the oven to 400°F (204°C). Fit the refrigerated pie crust into a 9-inch pie plate and crimp the edges decoratively. Place pie weights on the crust and bake for 10 minutes. Remove the weights and bake for an additional 5 minutes or until the crust appears dry and lightly browned. Allow it to cool on the counter for about 15 minutes.
  2. Make the Custard Filling: In a large mixing bowl, whisk together 4 large eggs and 1 cup granulated sugar until the mixture is smooth. Gradually add 1 1/4 cups heavy cream, 1 1/4 cups whole milk, 2 teaspoons vanilla extract, 1 teaspoon almond extract, and 1/2 teaspoon sea salt. Whisk thoroughly until fully combined and smooth.
  3. Fill the Pie: Pour the custard filling into the prepared pie crust carefully, ensuring not to overfill over the crust edge. Depending on the depth of your pie plate, some filling may remain unused; this is fine.
  4. Add Nutmeg and Bake: Sprinkle 1/2 teaspoon ground nutmeg evenly over the top of the custard. Tent the pie with aluminum foil to prevent over-browning. Bake in the oven for 35 minutes. Remove the foil and bake for another 5 minutes. The pie is done when a knife inserted in the center comes out clean, and the custard appears moist yet set with a slight jiggle.
  5. Cool the Pie: Remove the pie from the oven and let it cool completely at room temperature for approximately 1 hour.
  6. Prepare the Cranberry Sauce: While the pie is cooling, combine 12 ounces of rinsed cranberries, 1 cup granulated sugar, 2/3 cup orange juice, 1/3 cup water, and 1 teaspoon cinnamon in a medium saucepan. Bring to a simmer over medium heat and cook for 5 minutes. Mash the cranberries slightly and continue to cook until the sauce thickens to a jam-like consistency. Stir in 1 teaspoon vanilla extract and the zest of one orange. Remove from heat.
  7. Assemble the Pie: Spoon the warm cranberry sauce generously over the cooled custard pie. Optionally, sprinkle the top with 1/3 cup sanding sugar for extra sparkle.
  8. Chill the Pie: Refrigerate the finished pie for at least 4 hours to allow the custard to set firmly and flavors to meld.
  9. Garnish and Serve: Decorate the pie before serving with fresh cranberries, mint leaves, and additional orange zest as desired for a festive presentation.

Notes

  • Ensure the pie crust is fully baked and cooled before adding custard to prevent sogginess.
  • Do not overfill the pie to avoid custard spillage during baking.
  • The custard will have a slight jiggle when done; it firms up fully after chilling.
  • The cranberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Use fresh cranberries for the best tartness; frozen can also be used but may alter texture slightly.
  • Sanding sugar adds a decorative shimmer but can be omitted for simplicity.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/cranberry-custard-pie-recipe/