Cranberry Custard Pie Recipe

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Cozy Cranberry Custard Pie Recipe, Made Simple

The warm, tender goodness of a Cranberry Custard Pie is something I always look forward to when the days get a little cooler or the holidays approach. There’s something truly comforting about the way tart cranberries shine through a silky, rich custard, all nestled in a buttery crust. It’s the kind of pie that invites you to slow down and savor every slice.

When I first made this Cranberry Custard Pie Recipe, I was struck by how easy it was to pull together yet so deeply satisfying. The flavors balance beautifully—the custard’s creaminess mellowing the bright pop of cranberries in a way that just feels like home. You’ll love how it fills your kitchen with a toasty, fragrant aroma as it bakes.

Whether you’re new to custard pies or just looking for a tried-and-true version, this recipe is approachable and leaves plenty of room for your personal twist. Let’s dive into how to make your own slice of cozy magic.

Ingredient Lowdown

• Pie crust: A flaky, buttery base to hold all that luscious custard and tart cranberries. Use your favorite store-bought crust or a homemade version for extra love.
• Fresh cranberries: Bright and slightly tart, they give this pie its signature zing and vibrant color.
• Eggs: The backbone of the custard, bringing richness and structure.
• Heavy cream and milk: Together they create a silky custard texture that’s neither too dense nor too runny.
• Sugar: Sweetens the custard to balance the cranberries’ natural tartness. I prefer granulated for a clean sweetness.
• Vanilla extract: Adds warm depth and rounds out all the flavors.
• Salt: Just a pinch to make all the other flavors pop beautifully.

Set Up for Success

Before you start, it’s helpful to gather all your ingredients and measure them out—that mise en place step saves hassle later. Preheat your oven to 350°F (175°C), so it’s ready by the time your pie is assembled. Don’t forget to grease your pie dish or line it with parchment to make cleanup easier and help the crust slide out perfectly.

Step-by-Step: Cranberry Custard Pie Recipe

1. Prepare the crust: Gently press your pie dough into a 9-inch pie dish, making sure the edges are even. I like to chill the crust for about 15 minutes before filling to keep it from shrinking during baking.
2. Rinse and dry cranberries: Fresh cranberries need a quick wash and a pat-down with a clean towel. This keeps them crisp and bright in the pie.
3. Mix the custard: In a bowl, whisk together eggs, sugar, salt, vanilla extract, and gradually stir in the cream and milk. You’ll notice the mixture thickening slightly, signaling it’s ready to pour.
4. Assemble the pie: Scatter the cranberries evenly over the crust, then gently pour the custard over them. The cranberries will peek out, promising tangy surprises in every bite.
5. Bake gently: Place the pie on the middle rack of your preheated oven. Baking for about 45–55 minutes, you’re looking for the custard to set around the edges but still have a slight jiggle in the center—this ensures a creamy finish.
6. Cool completely: This part is key. Let your pie cool at room temperature for at least two hours. The custard firms up, and the flavors meld beautifully.

Flavor Twists for Cranberry Custard Pie Recipe

• Add a splash of orange zest and juice to the custard for a citrusy brightness that pairs beautifully with tart cranberries.
• Sprinkle toasted pecans or walnuts on top before baking to add a toasty crunch that contrasts the smooth custard.
• Stir in a teaspoon of cinnamon or warming pumpkin pie spice into the custard for cozy fall vibes.
• Swap half of the fresh cranberries with chopped fresh pears or apples for a mellow, sweet twist.
• Drizzle maple syrup over slices just before serving to add a deep, caramel-like sweetness.

Storage & Make-Ahead Tips

• Refrigerate leftovers: Cover your pie tightly with plastic wrap or foil and keep it in the fridge for up to 4 days.
• Freeze for later: Wrap the pie well (especially the crust edges) in plastic and foil. Thaw overnight in the fridge, then warm for 10-15 minutes at 325°F to revive the custard’s silky texture.
• Make in advance: You can assemble the pie the day before baking and keep it refrigerated, then bake fresh when you’re ready. This helps deepen the flavors.
• Reheat gently: Use low oven heat (about 300°F) to warm slices without overcooking the custard or toughening the crust.

Cranberry Custard Pie Recipe FAQs

• Can I use frozen cranberries? Absolutely. Just thaw and drain them first to avoid excess liquid, which can make the custard watery.
• Why did my custard crack? Cracking usually means the pie was overbaked or baked at too high a temperature. Keep the oven steady at 350°F and watch closely near the end.
• How do I know when the custard is done? It should be just set at the edges with a gentle jiggle in the center when you gently shake the pie.
• Can I substitute milk for cream? You can use all milk to lighten it up, but expect the custard to be less rich and silky.
• What’s the best way to serve this pie? Serve slightly warm or at room temperature, maybe with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

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