There’s something special about the way a cranberry custard pie steals the spotlight at the holiday table. The creamy custard swirls together with the tart pop of cranberries, creating a dessert that’s both elegant and comforting. This pie strikes the perfect balance between sweet and tangy, wrapped in a flaky, buttery crust that practically melts in your mouth. Whether you’re baking it for Thanksgiving or a cozy winter weekend, this cranberry custard pie delivers that “just one more slice” magic every time. In this recipe, I’ll show you how to make it effortlessly from scratch, no fancy equipment required.
Table of Contents
Why This Pie Deserves a Spot on Your Table
What sets this cranberry custard pie apart is its balance. The custard isn’t overly sweet, allowing the cranberries to shine. It’s a dessert that tastes as festive as it looks, perfect for Thanksgiving or any cozy weekend gathering. Whether you’re new to baking or a seasoned home cook, this pie delivers success every time. Try it alongside my Pistachio Cranberry Wreath Bread for variety or explore another favorite, the Holiday Pumpkin Cheesecake Bars, if you love creamy, nostalgic sweets.
This pie is my way of slowing down, savoring the season, and sharing something handmade with the people I love.
Cranberry Custard Pie
Equipment
- 9-inch pie pan
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Cooling rack
Ingredients
- 1 unbaked 9-inch pie crust or Old-Fashioned Butter Pie Crust
- 2 cups fresh cranberries or frozen, thawed and drained
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream or coconut cream
- 2 tablespoons all-purpose flour or almond flour for gluten-free
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk eggs, sugar, and flour until smooth.
- Slowly add heavy cream, vanilla, and salt, whisking until silky and combined.
- Place the pie crust in a 9-inch pie dish and arrange cranberries evenly inside.
- Pour the custard mixture over the cranberries, letting them float slightly.
- Bake for 45–50 minutes, or until the center is mostly set with a slight wobble.
- Let cool at room temperature for at least 1 hour before slicing.
- Serve plain or topped with Homemade Whipped Cream.
Notes
- Calories:
- Fat: 14g
- Carbohydrates: 34g
- Protein: 5g
- Sugar: 25g
Ingredients & Preparation
Gather Your Pantry Essentials
Before you preheat your oven, take a moment to set out everything you’ll need for this cranberry custard pie. The magic here lies in the contrast, rich cream meeting tart fruit. Fresh cranberries are best, though frozen ones work beautifully too. The pie crust can be homemade or store-bought, but I always swear by my buttery favorite from the Chocolate Pecan Pie recipe.
Here’s what you’ll need to get started:
| Ingredient | Substitutes |
|---|---|
| Fresh cranberries | Frozen cranberries (thawed and drained) |
| Granulated sugar | Coconut sugar or brown sugar |
| Eggs | Flaxseed “eggs” (for vegan version) |
| Heavy cream | Half-and-half or coconut cream |
| All-purpose flour | Almond flour (for gluten-free option) |
| Vanilla extract | Vanilla bean paste or almond extract |
| Salt | Sea salt flakes or Himalayan pink salt |
| Pie crust | Graham cracker crust or shortbread base |
How to Prepare the Perfect Custard Base
Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together the eggs, sugar, and flour until smooth. Slowly pour in the heavy cream, vanilla, and salt, whisking until silky.
Scatter the cranberries evenly in your prepared pie crust, then pour the custard mixture over the top. The cranberries will float slightly, creating a stunning marbled look once baked. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
When it’s done, your kitchen will smell like pure comfort, sweet, tart, and buttery all at once.
Baking & Serving Tips
Getting That Golden, Buttery Crust
Baking the perfect cranberry custard pie is all about patience and attention to detail. After filling your crust with the custard and cranberries, slide it gently into a preheated oven at 350°F (175°C). Bake for 45-50 minutes, or until the edges are golden and the custard has just a slight wobble in the middle. That little jiggle means it’ll finish setting as it cools, giving you that creamy, custardy texture everyone loves.
If your crust begins to brown too quickly, lightly cover the edges with foil to prevent overbaking. Always let the pie cool at room temperature for at least an hour before slicing. This step allows the custard to firm up and develop that velvety smooth finish. For a buttery, flaky crust, I use the same dough method I apply in my Apple Pie Cheesecake Recipe; it’s a foolproof guide to golden perfection.
Serving Suggestions for Cranberry Custard Pie
Once cooled, this pie slices beautifully, smooth custard with jewel-like cranberries suspended inside. Serve it chilled for a refreshing dessert or slightly warm for that comforting, melt-in-your-mouth experience. A dollop of Homemade Whipped Cream on top takes it to another level, adding a soft, airy sweetness that balances the tartness perfectly.
For a festive touch, sprinkle a few sugared cranberries or a dusting of powdered sugar before serving. If you’re planning a dessert spread, pair this pie with a simple vanilla coffee or a scoop of vanilla ice cream for contrast.
Whether for the holidays or a cozy family dinner, this cranberry custard pie brings a balance of elegance and nostalgia that never fails to impress.
Storage, Variations Ideas
Make-Ahead & Storage Tips
One of the best things about a cranberry custard pie is that it keeps beautifully. After baking, let it cool completely before covering it loosely with foil or plastic wrap. You can refrigerate it for up to four days, the custard will firm up even more, making each slice smooth and satisfying.
If you prefer to make it ahead for a big gathering, bake it the day before and chill overnight. Before serving, bring it to room temperature or warm individual slices in the oven for 10 minutes at 300°F. To freeze, wrap slices individually in parchment and place them in a freezer-safe container. They’ll keep for up to a month without losing flavor or texture.
Want a dessert spread that keeps the holiday spirit alive? Pair this pie with a slice of Cranberry Orange Sourdough Bread for a fruity complement, or check out my full Thanksgiving Dessert Ideas collection for more seasonal inspiration.
Flavor Variations to Try
The beauty of this pie is its versatility. Try these simple twists:
- Add orange zest to the custard for a citrusy note.
- Replace cranberries with raspberries or cherries for a sweeter version.
- Swap vanilla for almond extract to enhance the nutty undertones of the crust.
- Sprinkle sliced almonds or a light crumble topping before baking for extra crunch.
Each version brings a new personality to the same comforting base, creamy, tangy, and perfect for sharing.
FAQs
Can I use frozen cranberries for cranberry custard pie?
Yes, just thaw and drain them first to prevent excess moisture in the custard.
How do I keep the custard from curdling?
Whisk the eggs and cream thoroughly, and avoid baking at too high a temperature. Gentle, even heat ensures a smooth texture.
What’s the best crust for a custard pie?
A traditional butter crust works best. For added flavor, try a graham cracker or shortbread base.
Can cranberry custard pie be made a day ahead?
Absolutely. In fact, the flavor deepens overnight, making it ideal for preparing ahead of gatherings.
A cranberry custard pie is more than just dessert, it’s a slice of seasonal comfort. The tartness of cranberries meets the silkiness of custard, wrapped in a buttery crust that tastes like home. Whether you serve it warm or chilled, this pie never fails to draw smiles around the table. From holiday feasts to quiet weekends, it’s a dessert that feels both nostalgic and new. Bake it once, and it’ll find a permanent spot in your recipe box, a reminder that simple ingredients can create extraordinary moments worth savoring again and again.
