Description
This Cranberry Custard Pie is a delightful dessert with a smooth custard filling and tart cranberries.
Ingredients
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). Place your pie crust in a 9-inch pie plate, crimping the edges if desired. You can blind bake the crust for 5–6 minutes to help avoid sogginess, but this step is optional.
- Spread the fresh cranberries evenly across the bottom of the unbaked pie shell. If you like a sweeter flavor, feel free to toss the berries with a tablespoon of sugar before adding them.
- In a medium bowl, whisk together the sugar and flour. Add in the eggs and beat until smooth. Pour in the heavy cream, vanilla extract, and salt, whisking until fully combined. The custard should be smooth and slightly thick.
- Carefully pour the custard mixture over the cranberries in the pie shell. The cranberries will rise slightly and float in the custard—this is exactly what you want.
- Bake the pie in the preheated oven for 35–40 minutes, or until the custard is set and the top is lightly golden. The center should jiggle just slightly when you gently shake the pan.
- Let the pie cool completely on a wire rack. The custard will continue to firm up as it cools. You can serve it at room temperature or chilled. A dollop of whipped cream on top takes it over the top.
Notes
- For added sweetness, consider tossing the cranberries with a bit of sugar before adding them to the pie.
- Whipped cream can complement the pie exceptionally well when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg