Cranberry Custard Pie feels like a warm hug on a cool night. This cranberry custard pie mixes tart berries with a silky, vanilla custard for a cozy, family-friendly dessert you can make any day. If you love simple pies that smell like orange and vanilla as they bake, this one fits the bill. Try it after a weeknight meal or bring it to a small family get-together.
See a related custard pie idea
Why Make This Recipe
- Quick & Easy: Uses a ready-made crust to cut hands-on time.
- Family Favorite: Kids and grown-ups often ask for seconds.
- Budget-Friendly: Simple pantry staples keep costs low.
- Comforting: Warm vanilla custard and bright cranberries make a satisfying contrast.
This recipe stands out because the tart cranberries balance a rich, smooth custard. The oven fills your kitchen with a warm, citrusy scent while the pie bakes. It brings the kind of comfort and small celebration that becomes a family memory.
Ingredients
For the crust
- 1 (9-inch) store-bought pie crust, or homemade if you prefer (keep chilled)
For the cranberry filling and custard
- 3 cups fresh or frozen cranberries (if frozen, do not thaw)
- 3/4 cup granulated sugar (adjust to taste if cranberries are very tart)
- 1 tablespoon cornstarch (to thicken berries)
- 1 tablespoon fresh orange zest (adds bright flavor)
- 2 large eggs, room temperature
- 1 cup heavy cream (or half-and-half for a lighter custard)
- 1/3 cup milk, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
For serving (optional)
- Whipped cream or vanilla ice cream
- Toasted chopped pecans or sliced almonds
Pairing idea: savory apple-cranberry dish
How to Make Cranberry Custard Pie Delight
- Preheat your oven to 350°F (175°C). Place the chilled pie crust in a 9-inch pie pan and crimp the edges. (Preheating ensures even baking.)
- Blind-bake the crust for 8–10 minutes on a middle rack to dry it slightly. Remove and let cool for a few minutes. (This prevents a soggy bottom.)
- In a medium saucepan, combine the cranberries, 1/2 cup sugar, cornstarch, and orange zest. Cook over medium heat, stirring, until the cranberries pop and the mixture thickens, about 6–8 minutes. Remove from heat and stir in the butter. Let cool slightly. (Cooking the berries first keeps the custard from becoming too wet.)
- Spread the warm cranberry mixture evenly across the bottom of the partially baked crust. Smooth with a spatula so the custard sits evenly. (An even layer helps the custard bake uniformly.)
- In a bowl, whisk together the eggs, remaining 1/4 cup sugar, heavy cream, milk, vanilla, and a pinch of salt until smooth. Strain the mixture if you want an extra-silky custard. (Straining removes any bits of egg white that might make the custard grainy.)
- Carefully pour the custard over the cranberry layer in the crust. The berries will sink a little; that’s fine. Dot any exposed berries with a few small pieces of butter for extra gloss.
- Place the pie on a baking sheet and bake for 35–45 minutes, or until the custard is mostly set with a slight jiggle in the center. (A baking sheet catches spills and keeps the oven clean.)
- Turn off the oven, crack the door, and let the pie cool inside for 20 minutes to prevent sudden temperature change. Then move to a wire rack to cool to room temperature. Chill at least 2 hours to finish setting. (Cooling slowly keeps the custard smooth.)
- Before serving, warm slightly if you like it cozy, or serve chilled with a scoop of vanilla ice cream.
How to Serve Cranberry Custard Pie Delight
- Serve warm with a dollop of whipped cream and a sprinkle of orange zest for bright aroma.
- Plate chilled slices with vanilla ice cream and toasted almonds for crunch.
- For a festive look, add a few fresh cranberries and a sprig of mint on top.
How to Store Cranberry Custard Pie Delight
- Fridge: Cover the pie with plastic wrap or place in an airtight container. Keep for up to 3–4 days.
- Freezer: Wrap tightly in plastic and foil and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheat: Warm slices in a 300°F (150°C) oven for 8–12 minutes, or microwave a single slice for 20–30 seconds until cozy but not too hot.
Tips to Make Cranberry Custard Pie Delight
- Use room-temperature eggs and dairy so the custard mixes evenly.
- Don’t overbake the custard — it will firm up as it cools. Look for a slight jiggle in the center.
- Taste the cranberry mix before adding sugar; adjust to your preferred tartness.
- Zest an orange over the filling to release fresh citrus oils for a stronger aroma.
Variation (if any)
- Gluten-free: Use a store-bought gluten-free pie crust or a simple almond flour crust.
- Cranberry-orange curd twist: Fold a few tablespoons of cooled orange curd into the custard before pouring for a richer, curd-like layer.
Can I use frozen cranberries?
Yes. Use them straight from the freezer and add a minute or two of cooking time when you cook the berries. Frozen cranberries work well and keep the filling from getting too soft.
Can I make this pie ahead of time?
Absolutely. Bake the pie, chill it fully, and store it in the fridge up to 3 days. Bring it to room temperature or warm gently before serving for the best texture.
How do I know when the custard is done?
The custard is done when the edges are set and the center has a slight wobble when you gently shake the pan. It will finish setting as it cools.
Conclusion
This Cranberry Custard Pie Delight brings the tart bite of cranberries together with a smooth, warm custard. The kitchen will smell of orange and vanilla as you bake, and the mix of creamy texture and bright fruit feels like a small celebration at the table. If you enjoy exploring similar ideas, check this take on a classic at Cranberry Custard Pie – Flavor Mosaic, or see a garnet-hued curd tart variation at Cranberry Curd Tart, a garnet-hued delight – Blossom to Stem.
If you made this pie, please leave a comment and a star rating — it helps other home cooks. Share this recipe on Pinterest or Facebook so friends can try a warm slice too. What twist did you try? Let us know below!
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Cranberry Custard Pie Delight
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy cranberry custard pie mixing tart berries with silky vanilla custard, perfect for family gatherings or weeknight meals.
Ingredients
- 1 (9-inch) store-bought pie crust
- 3 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh orange zest
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1/3 cup milk, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
- Whipped cream or vanilla ice cream (for serving)
- Toasted chopped pecans or sliced almonds (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and place the chilled pie crust in a 9-inch pie pan.
- Blind-bake the crust for 8–10 minutes on a middle rack to dry it slightly. Remove and cool for a few minutes.
- In a medium saucepan, combine cranberries, 1/2 cup sugar, cornstarch, and orange zest. Cook over medium heat until the cranberries pop and the mixture thickens, about 6–8 minutes.
- Remove from heat and stir in butter. Let it cool slightly, then spread the cranberry mixture evenly across the bottom of the crust.
- In a bowl, whisk together eggs, remaining 1/4 cup sugar, heavy cream, milk, vanilla, and a pinch of salt until smooth. Strain if desired.
- Pour the custard over the cranberry layer. Dot exposed berries with small pieces of butter.
- Place the pie on a baking sheet and bake for 35–45 minutes, until the custard is mostly set with a slight jiggle.
- Turn off the oven and let the pie cool inside for 20 minutes before moving to a wire rack. Chill for at least 2 hours before serving.
Notes
For serving, warm slightly or serve chilled with whipped cream and toasted nuts. Store covered in the fridge for up to 3-4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg