Description
This delicious cranberry custard pie combines tart cranberries with a creamy custard filling, all encased in a flaky pie crust.
Ingredients
Scale
- 1 9-inch pie crust (store-bought or homemade)
- 1½ cups fresh cranberries
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 400°F (200°C). If you’re using a store-bought crust, let it thaw slightly before unrolling. Press the crust into a 9-inch pie dish, crimping the edges if desired. Place it in the freezer while you prepare the filling—this helps prevent shrinking.
- Layer the Cranberries: Spread the fresh cranberries evenly across the bottom of the chilled crust. You can lightly press them into the crust to keep them from floating too much once the custard is added.
- Mix the Custard Filling: In a medium mixing bowl, whisk together the eggs, sugar, flour, and salt until smooth and slightly frothy. Then add the milk and vanilla extract, stirring gently until fully combined.
- Fill the Pie Shell: Carefully pour the custard mixture over the cranberries in the pie shell. The cranberries will float a bit, creating a beautiful layered effect as it bakes.
- Bake to Golden Perfection: Place the pie in the preheated oven and bake for 35–40 minutes, or until the center is set and no longer jiggles when gently shaken. If the crust begins to brown too quickly, cover the edges with foil.
- Cool and Serve: Let the pie cool completely at room temperature before slicing. This allows the custard to fully set. Serve as-is, or with a dollop of whipped cream or a dusting of powdered sugar.
Notes
- This pie is best served chilled or at room temperature.
- For a sweeter pie, you can increase the sugar by 1/4 cup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg