There’s something about cranberry custard pie that just screams the holidays to me. It’s the perfect blend of sweet and tart, nestled in a buttery, flaky crust that feels like a warm hug on a cold day. Maybe it’s because my grandma always had one on the table at Thanksgiving, its ruby-red filling winking at me from the dessert spread. If you’re anything like me and sometimes feel intimidated by pies, fear not! This recipe is surprisingly simple and completely forgiving, making it a total showstopper without any of the stress.

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Why You’ll Love This Cranberry Custard Pie

This isn’t just another dessert; it’s a conversation starter and a memory maker. Here’s why it’s about to become your new seasonal favorite:

Incredibly Easy: The filling comes together in one bowl—no fancy techniques required.
Strikingly Beautiful: The vibrant red cranberries look stunning against the golden custard.
The Perfect Balance: The tart pop of the berries cuts through the rich, sweet custard in the most delightful way.
Crowd-Pleasing: It’s a fantastic alternative to pumpkin or apple pie that will delight your guests.

Gather Your Ingredients

Let’s keep things simple with a handful of pantry staples. The star, of course, is the cranberries!

1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here!)
2 cups fresh or frozen cranberries
3 large eggs
1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
Optional: 1 tablespoon of orange zest for a citrusy kick

Let’s Make Some Pie Magic

First, preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie plate, crimp the edges as fancy as you like, and set it aside.
Take your cranberries and spread them in an even layer at the bottom of the unbaked pie shell. If you’re using frozen, there’s no need to thaw them first.
In a large mixing bowl, whisk the eggs until they’re nice and frothy. Then, whisk in the sugar, melted butter, and vanilla extract until the mixture is smooth and well combined.
Gently whisk in the flour and salt until just incorporated. Don’t overmix! A few small lumps are totally fine.
Carefully pour this custard mixture over the cranberries in the pie crust. They’ll float to the top a bit—that’s exactly what you want!
Pop the pie into the preheated oven and bake for 45-55 minutes. You’ll know it’s done when the center is set and a beautiful golden brown on top.
This is the hardest part: let the pie cool completely on a wire rack before slicing. This allows the custard to set properly for clean, beautiful slices.

My Best Tips for Pie Perfection

After making this cranberry custard pie more times than I can count, I’ve picked up a few tricks:

Blind Bake for a Crispier Crust: If you’re worried about a soggy bottom, you can blind bake your crust for 10 minutes before adding the filling. Just prick the bottom with a fork, line it with parchment and pie weights, and bake at 375°F until lightly golden.
Play with Flavors: That tablespoon of orange zest I mentioned? It’s a game-changer. The citrus brightens up the entire pie and pairs amazingly with the cranberries.
Don’t Fear the Jiggle: When you take the pie out of the oven, the center should have a slight jiggle (like Jell-O), not a liquid wobble. It will continue to set as it cools.

What to Serve With Your Masterpiece

This pie is glorious all on its own, but a little something on the side never hurt. A generous dollop of freshly whipped cream or a scoop of vanilla ice cream is the classic, perfect pairing. The cold, creamy element alongside the warm, tart pie is a match made in heaven. For a truly spectacular holiday spread, pair it with my Easy One-Bowl Pumpkin Bread to give your guests even more delicious options.

Your Cranberry Custard Pie Questions, Answered

Can I use canned cranberry sauce?

I don’t recommend it for this specific recipe. The fresh or frozen whole cranberries are essential for their texture and tartness, which gets balanced by the sweet custard. Using a canned sauce would completely change the structure and flavor of the pie.

How should I store leftovers?

Cover the cooled pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep beautifully for up to 3 days. I think it’s actually even better the next day!

Can I make this pie ahead of time?

Absolutely! This is a fantastic make-ahead dessert. Bake it completely, let it cool, and store it in the fridge. Serve it cold or let it sit at room temperature for about 30 minutes before serving.

My custard is a little runny. What happened?

The number one culprit is usually not letting the pie cool completely. Custard needs time to set up and firm as it cools. If you slice into it while it’s still warm, it will be runny. Patience is key! If it’s still runny after fully cooling, it might have needed a few more minutes in the oven.

Nutrition Information

While we all know dessert isn’t exactly health food, it’s good to be informed! A typical slice of this cranberry custard pie contains approximately 380 calories, 16g of fat, 56g of carbohydrates, and 4g of protein.

So there you have it! This cranberry custard pie is more than just a recipe; it’s a tradition waiting to happen in your kitchen. It’s the perfect centerpiece for your holiday table that’s sure to earn you rave reviews. For more comforting dessert ideas that are sure to impress, check out my recipe for the ultimate Decadent Chocolate Cream Pie. Now, go preheat that oven and get ready to bake up some joy

Cranberry Custard Pie Recipe

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Author: admin
Total Time: 70 minutes
Yield: 1 9-inch pie 1x

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Description

Tantalizing Cranberry Custard Pie Recipe tech Quick guide for baking sweettart delight Perfect for holiday dessert

Ingredients

Scale

1 unbaked 9-inch pie crust
2 cups fresh or frozen cranberries
3 large eggs
1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon orange zest (optional)

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Instructions

Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie plate, crimp the edges, and set it aside.
Spread the cranberries in an even layer at the bottom of the unbaked pie shell. If using frozen, do not thaw.
In a large mixing bowl, whisk the eggs until frothy. Then, whisk in the sugar, melted butter, and vanilla extract until smooth and well combined.
Gently whisk in the flour and salt until just incorporated. A few small lumps are fine.
Carefully pour the custard mixture over the cranberries in the pie crust.
Bake for 45-55 minutes, or until the center is set and the top is a golden brown.
Let the pie cool completely on a wire rack before slicing to allow the custard to set properly.

Notes

An incredibly easy and beautiful cranberry custard pie recipe, featuring a perfect blend of sweet and tart flavors in a buttery, flaky crust. A stunning and crowd-pleasing holiday dessert.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 9-inch pie
Calories: 380 calories
Sugar: 40 g
Fat: 16 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 4 g