Cranberry Custard Pie

5 from 1 vote

This stunning Cranberry Custard Pie is the ultimate holiday dessert - simple to make and bursting with bright flavor! Tart cranberries mingle with a smooth, creamy custard with a hint of orange for a dessert that’s equal parts bright and indulgent. This gorgeous pie is perfect for Thanksgiving or Christmas!

Course Dessert

Cuisine American

Keyword cranberry custard pie, cranberry pie, cranberry pie recipe

Prep Time 3

Cook Time 1

Servings

Calories 406kcal

Author Trish - Mom On Timeout

Ingredients

1 pie crust unbaked, refrigerated, store bought or homemade
12 ounces fresh cranberries picked through and rinsed
1 ½ cups granulated sugar
3 large eggs
1 cup heavy whipping cream
¼ cup all-purpose flour
½ teaspoon fine sea salt
1 tablespoon orange zest
1 teaspoon vanilla extract
1 tablespoon rosemary finely chopped, optional

Instructions

Preheat oven to 400°F.
Prepare a 9-inch pie dish with non-stick spray. Roll out your pie crust to about an 11-inch circle. Place in your pie dish. Use your index finger from one hand and your index and thumb of the other to flute the top of the pie crust (if desired). Poke holes in the bottom of the crust using a fork.
1 pie crust
Place the cranberries in the bottom of the unbaked pie shell.
12 ounces fresh cranberries
In a large mixing bowl, whisk the remaining ingredients together and then pour over the cranberries.
1 ½ cups granulated sugar, 3 large eggs, 1 cup heavy whipping cream, ¼ cup all-purpose flour, ½ teaspoon fine sea salt, 1 tablespoon orange zest, 1 tablespoon rosemary, 1 teaspoon vanilla extract
Bake the pie for for 10 minutes at 400°F and then, reduce the heat to 350°F and cover the outer crust with a pie crust shield or foil to keep it from burning.
Bake for an additional 40 to 45 minutes or until the custard is set. You can tell that it’s set when it no longer jiggles.
Let your pie cool completely before serving.

Notes

Storage Information

Refrigerator: This pie can be made a day in advance and stored in the refrigerator until ready to serve. Cover it loosely with plastic wrap or foil to keep it fresh. Leftovers can be refrigerated for up to 4 days.

Freezer: To freeze, wrap tightly in plastic wrap and then in foil. Place in a freezer safe ziploc bag and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. For best texture, enjoy chilled or at room temperature.

Tools and Equipment (affiliate links): Pie Plate | Rolling Pin | Glass Mixing Bowls | Whisk | Pie Shield

Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.

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