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Creamy Cranberry Custard Pie

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This festive pie features a sweet-tart cranberry layer topped with a silky vanilla custard, all nestled in a buttery pie crust and finished with whipped cream. It’s an easy holiday dessert that’s sure to impress guests and bring nostalgic comfort to your table.

Ingredients

Scale
  • 1 (9-inch) unbaked pie shell (homemade or store-bought)
  • 2 cups fresh cranberries (or frozen, no need to thaw)
  • 1/2 cup granulated sugar (for cranberry layer)
  • 1 tablespoon cornstarch
  • 1 teaspoon orange zest (optional)
  • 3 large eggs, room temperature
  • 1 cup heavy cream
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/2 cup granulated sugar (for custard)
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • Optional: extra cranberries or orange zest for topping

Instructions

  1. Preheat oven to 375°F (190°C). Place unbaked pie shell into a 9-inch pie plate and crimp edges as desired. If using a frozen crust, let it thaw for 10 minutes.
  2. In a medium saucepan, combine cranberries, 1/2 cup sugar, cornstarch, and orange zest. Cook over medium heat, stirring frequently, for 5-7 minutes until cranberries burst and mixture thickens. Remove from heat and let cool for 5 minutes.
  3. In a mixing bowl, whisk together eggs, heavy cream, milk, 1/2 cup sugar, vanilla extract, and a pinch of salt until smooth and slightly frothy (about 2 minutes).
  4. Spread cooled cranberry mixture evenly in the bottom of the pie shell. Pour custard filling gently over cranberries, tilting the pie plate to distribute. Use a spatula to even out the top if needed.
  5. Place pie plate on a baking sheet and bake at 375°F (190°C) for 35-40 minutes. Custard should be mostly set with a slight jiggle in the center. If crust browns too quickly, cover edges with foil after 25 minutes.
  6. Remove from oven and let cool on a wire rack for at least 2 hours. The pie will continue to set as it cools.
  7. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form (about 2-3 minutes with an electric mixer). Taste and add more sugar if desired.
  8. Dollop or pipe whipped cream over cooled pie. Sprinkle with extra cranberries or orange zest for garnish.
  9. Slice and serve chilled or at cool room temperature.

Notes

For a crispier crust, blind bake the pie shell for 10 minutes before adding the filling. Use room temperature eggs and dairy for a smoother custard. Chill your mixing bowl and beaters before whipping cream for best results. The pie slices best after chilling for 4 hours or overnight. Adapt for gluten-free or dairy-free diets by swapping the crust and dairy ingredients as needed.

Nutrition

Keywords: cranberry pie, custard pie, holiday dessert, easy pie recipe, Thanksgiving, Christmas, festive dessert, whipped cream, vanilla custard, fruit pie

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