Imagine sinking your fork into a luscious cranberry custard pie, where the tartness of fresh cranberries dances delightfully with a creamy, dreamy filling. The aroma wafts through your kitchen, teasing your tastebuds and promising a flavor explosion that’s just waiting to happen. It’s like a hug from Grandma but in dessert form, inviting you to take a seat and indulge in the joy of homemade goodness.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make cranberry custard pie</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen cranberries for cranberry custard pie?
- How do I know when my pie is done baking?
- What can I serve with cranberry custard pie?
- 📖 Recipe Card
Now, picture this: it’s Thanksgiving. You’ve dodged Uncle Bob’s political rants and survived Aunt Sally’s obsession with her cat’s Instagram account. Finally, it’s time for dessert! You proudly present your cranberry custard pie, and as the first slice is served, the room falls silent—until the chorus of “Mmmms” fills the air. This pie isn’t just food; it’s an experience!
Why You'll Love This Recipe
- This cranberry custard pie is easy to whip up, making it perfect for novice bakers
- The balance of sweet and tart creates a mouthwatering flavor profile
- Its stunning crimson color adds visual appeal to any gathering
- Versatile enough for holidays or casual get-togethers, it fits every occasion beautifully
Every time I make this pie, my friends and family are left speechless by its delightful taste and rich texture. Watching them savor each bite brings me immense joy.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Cranberries: Look for bright red berries; they should be firm and plump for the best flavor.
Granulated Sugar: Standard sugar works well here; adjust based on your sweetness preference.
Eggs: Fresh eggs create a rich custard base that binds everything together perfectly.
Heavy Cream: Use full-fat cream for that luxuriously creamy texture; it’s worth every calorie!
Vanilla Extract: Opt for pure vanilla extract over imitation for deeper flavor notes.
Butter: Unsalted butter is ideal; it allows you to control the saltiness in your pie crust.
Pie Crust: You can use store-bought or homemade; just make sure it’s chilled before filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make cranberry custard pie
Preheat your oven to 350°F (175°C). Start by rolling out your chilled pie crust into a 9-inch pie pan. Trim any excess dough hanging over the edges but don’t be too uptight—those little imperfections add character.
Blind bake the crust by placing parchment paper on top of the dough and filling it with pie weights or dried beans. Bake for about 15 minutes until lightly golden on the edges. This step ensures a perfectly flaky crust without any soggy bottoms!
In a mixing bowl, whisk together granulated sugar, eggs, and vanilla extract until light and fluffy—think of it like whipping up some sweet magic! Then gradually add heavy cream while continuing to whisk until combined into a luscious custard.
Next comes the fun part: fold in those vibrant cranberries gently into your mixture. Save some whole ones for garnishing later; they’ll make your pie pop visually! Pour this glorious mixture into your pre-baked crust.
Bake in the preheated oven for about 45 minutes or until the center is set but still slightly jiggly—like you right after Thanksgiving dinner! Let it cool at room temperature before refrigerating; this will help achieve that perfect slice when you serve it.
When you’re ready to impress your guests (or yourself), garnish with whipped cream and those reserved cranberries. Slice into wedges and watch as everyone goes wild over this delightful cranberry custard pie!
Enjoy baking this delightful treat that holds so many wonderful memories—and who knows? Maybe you’ll create some new ones along the way!
You Must Know
- This delightful cranberry custard pie balances tartness and sweetness perfectly, making it a fantastic dessert
- The creamy custard mingles with vibrant cranberries, creating a dessert that both looks and tastes amazing
- Serve it warm or chilled for a refreshing treat any time of year
Perfecting the Cooking Process
Start by pre-baking the crust until golden, then mix the custard ingredients while it cools. Pour in the cranberries and bake until the filling sets. This sequence ensures a flaky crust and a perfectly cooked custard.
Add Your Touch
Feel free to swap cranberries for blueberries or raspberries for a different flavor twist. You can also add spices like nutmeg or cinnamon to enhance the custard’s warmth and depth.
Storing & Reheating
Store leftover cranberry custard pie in the fridge for up to four days. For reheating, place slices in a microwave for about 20 seconds or enjoy it cold straight from the fridge.
Chef's Helpful Tips
- To avoid a soggy crust, ensure it’s fully baked before adding the filling
- Adding cornstarch to the custard thickens it perfectly without altering flavor
- Always cool completely before slicing for clean pieces and presentation
Sharing this recipe reminds me of Thanksgiving dinners spent with my family, where this pie always stole the show and left everyone asking for seconds.
FAQ
Can I use frozen cranberries for cranberry custard pie?
Absolutely! Just thaw them first and drain excess moisture before using.
How do I know when my pie is done baking?
The center should be set but slightly jiggly; it will firm up as it cools.
What can I serve with cranberry custard pie?
A dollop of whipped cream or vanilla ice cream complements this pie beautifully!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cranberry Custard Pie
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
Description
Cranberry custard pie is a delightful blend of tart cranberries and rich, creamy custard. This easy-to-make dessert features a perfectly flaky crust and a stunning crimson filling that makes it the star of any gathering. Whether served warm or chilled, this pie promises to impress your family and friends with its luscious flavor and beautiful presentation, making it a must-have for holiday celebrations or casual get-togethers.
Ingredients
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp pure vanilla extract
- 4 tbsp unsalted butter (melted)
- 1 pre-made pie crust (9-inch)
Instructions
- Preheat the oven to 350°F (175°C). Roll out the chilled pie crust into a 9-inch pie pan, trimming any excess dough.
- Blind bake the crust by covering it with parchment paper and filling it with pie weights or dried beans. Bake for approximately 15 minutes until lightly golden.
- In a bowl, whisk together the sugar, eggs, and vanilla until light and fluffy. Gradually add the heavy cream while whisking until well combined.
- Gently fold in the cranberries, reserving some for garnish. Pour the mixture into the pre-baked crust.
- Bake for about 45 minutes or until the center is set but slightly jiggly. Let cool at room temperature before refrigerating.
- Garnish with whipped cream and reserved cranberries before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
