Cranberry Custard Pie Recipe
Tantalizing  Cranberry Custard Pie Recipe tech Quick guide for baking sweettart delight Perfect for holiday dessert
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Cuisine: American
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)
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.
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