Cranberry Custard Pie
A creamy, tangy holiday favorite that combines tart cranberries with smooth vanilla custard in a golden, flaky crust. This cranberry custard pie is simple, festive, and perfect for gatherings. Its blend of sweet and tart flavors makes it a timeless dessert you’ll want to bake every holiday season.
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
Nutritional Information (per slice, approximate):
- Calories:
- Fat: 14g
- Carbohydrates: 34g
- Protein: 5g
- Sugar: 25g
