OMG Cranberry Custard Pie! Sweet, Tart, & Creamy Perfection!

Cranberry Custard Pie is more than just a dessert; it’s a vibrant symphony of flavors that I find truly captivating, promising to brighten any table and delight every palate. Have you ever craved a dessert that perfectly balances sweet indulgence with a refreshing tart counterpoint, all wrapped in a silky, comforting embrace? If so, then I believe you’ve come to the right place.

Custard pies, with their incredibly creamy fillings and delicate crusts, have graced dessert tables for centuries, offering simple yet profound comfort. Cranberries, meanwhile, are a quintessential North American fruit, deeply woven into our culinary traditions, especially during the autumn and winter months. The marriage of these two beloved elements creates a dessert that feels both timeless and uniquely festive.

People adore this particular pie for its stunning ruby-red hue, its incredible aroma, and above all, its exquisite taste. The smooth, velvety custard provides a luxurious base, beautifully contrasting with the bright, tangy burst of fresh cranberries. I truly believe it’s a dish that embodies both elegance and approachability, making it ideal for holiday gatherings, special occasions, or simply a cozy afternoon treat.

Discover the delightful magic of Cranberry Custard Pie – a true showstopper!

The creamy texture combined with that delightful tartness truly sets this Cranberry Custard Pie apart from other desserts, ensuring every slice is a memorable experience.

this Recipe

Ingredients:

Hello there, fellow bakers! Get ready to gather these wonderful ingredients for our spectacular Cranberry Custard Pie. Each component plays a vital role in creating a dessert that’s truly unforgettable.

• For the Perfect Pie Crust (or use one 9-inch store-bought crust):
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup ice water, plus more if needed
  • 1 tablespoon granulated sugar (optional, for a slightly sweeter crust)
• For the Vibrant Cranberry Filling:
  • 2 cups fresh or frozen cranberries (no need to thaw if frozen)
  • ½ cup granulated sugar, or to taste (adjust based on cranberry tartness)
  • 1 tablespoon all-purpose flour or cornstarch (to help thicken juices)
  • 1 teaspoon orange zest (from about ½ a medium orange), finely grated – this adds a beautiful aroma!
• For the Silky Custard:
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • ½ cup all-purpose flour (this helps prevent separation and adds structure)
  • ½ teaspoon salt
  • 2 cups whole milk, warmed (or 1 cup whole milk and 1 cup heavy cream for an extra rich custard)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fresh grated nutmeg (optional, but highly recommended for warmth)
• For Garnishing (Optional):
  • Powdered sugar, for dusting
  • Fresh mint sprigs

Preparing the Homemade Pie Crust

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar (if using). This ensures even distribution of flavor throughout your crust, which will form the essential foundation of our Cranberry Custard Pie.
2. Incorporate Cold Butter: Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. The key here is to keep the butter as cold as possible; this creates pockets of steam in the oven, resulting in a flaky crust. Avoid overworking the butter, as that can lead to a tough crust.
3. Add Ice Water Gradually: Gradually add the ½ cup of ice water, one tablespoon at a time, mixing gently until the dough just comes together. You might not need all of the water, or you might need a tiny bit more – gauge it by how the dough feels. It should be moist enough to hold together but not sticky.
4. Form and Chill the Dough: Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling allows the gluten to relax and the butter to firm up again, making the dough easier to roll out and contributing to that desirable flaky texture. This step is crucial for the perfect Cranberry Custard Pie crust.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle, approximately ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang, then fold the overhang under and crimp decoratively.
6. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights, dried beans, or rice. Blind baking prevents the crust from becoming soggy once the wet custard is added. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and weights, then continue to bake for another 5-10 minutes, or until the bottom is lightly golden and appears dry. This partial baking is essential for a crisp base for your Cranberry Custard Pie. Let it cool completely on a wire rack while you prepare the fillings. If you are using a store-bought crust, simply follow the package directions for blind baking it to a golden finish.

Preparing the Cranberry Filling

While your crust cools, let’s get those vibrant cranberries ready to infuse our pie with their delightful tartness!

7. Prepare the Cranberries: If using fresh cranberries, rinse them thoroughly and pick out any soft or bruised ones. If using frozen, there’s no need to thaw them first. Place the cranberries in a medium bowl.
8. Sweeten and Thicken: Add ½ cup of granulated sugar, 1 tablespoon of all-purpose flour (or cornstarch), and 1 teaspoon of orange zest to the cranberries. Gently toss everything together until the cranberries are evenly coated. The sugar will balance the tartness, the flour will absorb some of the cranberry juices during baking, preventing a watery filling, and the orange zest will provide a lovely aromatic lift that complements the cranberries beautifully in our Cranberry Custard Pie.
9. Set Aside: Let the cranberries sit for a few minutes while you prepare the custard. This allows the sugar to start drawing out some of the juices, helping the flavors meld.

Crafting the Silky Custard

Now for the heart of our Cranberry Custard Pie – the smooth, rich custard. Precision here ensures a perfect texture.

10. Warm the Milk: In a medium saucepan, gently warm the 2 cups of whole milk (or milk and cream mixture) over medium heat until it’s hot but not boiling. You’ll see small bubbles forming around the edges of the pan. Remove it from the heat once warmed. This warming step helps the custard cook more evenly and prevents curdling.
11. Whisk Eggs and Sugar: In a large bowl, whisk the 4 large eggs and 1 cup of granulated sugar together until the mixture is light in color and slightly thickened, about 2-3 minutes. You want to incorporate air and dissolve the sugar as much as possible.
12. Add Dry Custard Ingredients: Whisk in the ½ cup of all-purpose flour and ½ teaspoon of salt into the egg mixture until no lumps remain. The flour acts as a stabilizer, preventing the custard from separating during baking and contributing to its creamy texture. This is a vital step for a stable Cranberry Custard Pie.
13. Temper the Eggs: This is a crucial step! Slowly pour about half of the warm milk into the egg mixture while continuously whisking vigorously. This process, known as tempering, gradually raises the temperature of the eggs, preventing them from scrambling when added to the hot milk. Once combined, pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.
14. Add Flavorings: Stir in the 2 teaspoons of pure vanilla extract and ¼ teaspoon of fresh grated nutmeg (if using). The vanilla provides a comforting base note, while the nutmeg adds a delicate warmth that truly enhances the flavor profile of the Cranberry Custard Pie.

Assembling and Baking Your Cranberry Custard Pie

We’re nearing the finish line! Now let’s bring all these delicious components together to create our masterpiece.

15. Preheat Oven and Prepare Pie Plate: Preheat your oven to 350°F (175°C). Make sure your blind-baked pie crust is completely cool. If desired, you can place the pie plate on a baking sheet to catch any potential drips and make it easier to transfer in and out of the oven.
16. Arrange Cranberries: Evenly scatter the prepared cranberry filling mixture over the bottom of your cooled, blind-baked pie crust. Try to spread them out so you get a lovely distribution of tart cranberries in every slice of your future Cranberry Custard Pie.
17. Pour in Custard: Carefully and slowly pour the silky custard mixture over the cranberries in the pie crust. Take your time to ensure the cranberries remain relatively dispersed and don’t all float to the top or sink to the very bottom. You want a harmonious blend of fruit and custard.
18. Bake the Pie: Carefully transfer the baking sheet with the pie to the preheated oven. Bake for 50-65 minutes, or until the edges of the custard are set and slightly puffed, but the center still has a slight wobble when gently shaken. The exact baking time can vary depending on your oven, so keep a close eye on it.
19. Check for Doneness: To ensure your Cranberry Custard Pie is perfectly cooked, insert a thin knife or a skewer about 1 inch from the edge of the pie; it should come out clean. Alternatively, an instant-read thermometer inserted into the center (avoiding the cranberries) should register 175°F (79°C). If the crust starts to brown too quickly, you can loosely tent the edges with aluminum foil.
20. Cool Completely: Once baked, carefully remove the Cranberry Custard Pie from the oven and place it on a wire rack to cool completely. This step is absolutely critical. Custard pies need ample time to set up properly. Attempting to slice it while warm will result in a messy, unset pie. Allow it to cool for at least 3-4 hours at room temperature, or even better, chill it in the refrigerator for a few hours before serving. The flavors of this Cranberry Custard Pie will also deepen and meld beautifully as it cools.

Serving Your Exquisite Cranberry Custard Pie

The moment has arrived! Your patience will be richly rewarded with every slice of this magnificent Cranberry Custard Pie.

21. Slice and Serve: Once fully chilled and set, use a sharp, thin knife to cut generous slices of your Cranberry Custard Pie. For the cleanest cuts, you can dip your knife in hot water and wipe it clean between each slice.
22. Garnish (Optional): For an elegant touch, dust each slice lightly with powdered sugar, or add a fresh mint sprig. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream also makes a wonderful accompaniment, complementing the pie’s rich, creamy texture and tart cranberry bursts.
23. Storage: Store any leftover Cranberry Custard Pie in an airtight container in the refrigerator for up to 3-4 days. It tastes just as delightful, if not more so, the next day!

Enjoy every single bite of your homemade Cranberry Custard Pie. It’s a labor of love that truly pays off!

Conclusion:

And there you have it, my friends! We’ve journeyed through the steps to create something truly magical, a dessert that promises to be the star of any gathering or a delightful treat just for you. This isn’t just another pie; it’s an experience. I genuinely believe this Cranberry Custard Pie is an absolute must-try for anyone who appreciates the harmonious dance between vibrant tartness and luscious sweetness. The beauty of this recipe lies in its elegant simplicity, yet it delivers a complex flavor profile that will have everyone asking for your secret. The creamy, silken texture of the custard, perfectly contrasted by the bright, bursting cranberries, all cradled within a golden, flaky crust—it’s a symphony for the senses. It strikes that perfect balance, offering a sophisticated dessert that isn’t overly heavy, making it an ideal choice year-round. Whether you’re looking to impress holiday guests, bring a show-stopping dish to a potluck, or simply treat yourself to something extraordinary, this pie rises to every occasion with grace and flavor. It’s a comforting classic reimagined, providing a delightful surprise with every single forkful. You’ll find yourself reaching for a second slice, and trust me, there’s absolutely no shame in that!

Elevate Your Cranberry Custard Pie Experience: Serving Suggestions & Variations

Now that your masterpiece is cooling beautifully, let’s talk about how to serve it and even a few ways to make it uniquely your own. For a classic touch that enhances its natural deliciousness, I highly recommend a generous dollop of freshly whipped cream. The light, airy cream perfectly complements the rich custard and adds another layer of indulgence. If you’re feeling extra decadent, a scoop of premium vanilla bean ice cream melting gently alongside a warm slice is pure bliss. Alternatively, a simple dusting of powdered sugar or a delicate sprig of fresh mint can elevate its visual appeal, making it look as magnificent as it tastes.

But don’t stop there! This recipe is incredibly adaptable, inviting you to experiment and infuse your own culinary flair. For instance, consider swapping out a portion of the cranberries for a handful of fresh raspberries or even some finely diced orange zest mixed into the custard—the citrus notes would really brighten the cranberry flavor. If you’re making this during the cooler months, a hint of warm spices like a pinch of ground ginger or cardamom in the custard can add an extra layer of cozy comfort. For a different texture in the crust, you could try a simple graham cracker crust or even a spiced gingerbread crust for a truly festive twist, though I’m quite partial to the classic pastry crust myself. You could also sprinkle some toasted pecans or walnuts on top of the pie before its final few minutes of baking for a lovely crunch and nutty aroma. Or, if you’re hosting a smaller gathering or just want individual portions, this recipe adapts wonderfully to mini tart pans—just adjust the baking time accordingly. Imagine presenting a platter of these adorable individual Cranberry Custard Pies!

Your Culinary Adventure Awaits! Share Your Creations!

My biggest hope is that you feel inspired to roll up your sleeves and dive into making this incredible dessert. There’s a profound joy that comes from baking, from transforming simple ingredients into something truly special, and I promise you, the reward of that first bite of your homemade Cranberry Custard Pie is absolutely worth every moment in the kitchen. Don’t be intimidated; follow the steps, enjoy the process, and trust your instincts. Baking is meant to be fun, a creative outlet, and a way to share love with those around you. Once you’ve pulled your stunning pie from the oven and perhaps even shared a slice (or several!), I would absolutely love to hear about your experience. Did you add a unique twist? What did your family and friends think? Please don’t hesitate to share your photos and stories with me. Your culinary adventures inspire me just as much as I hope this recipe inspires you. So go forth, bake this delightful pie, and savor every delicious moment. Happy baking!

Cranberry Custard Pie

Cranberry Custard Pie is a delightful twist on classic custard pies, bringing together the creamy smoothness of custard with the vibrant tartness of cranberries. These two elements create a flavor profile that is both comforting and exciting. Unlike regular custard pies, this pie incorporates cranberries, either fresh or frozen, which are cooked down into a jam-like consistency and mixed into the custard base.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
1 9-inch pie (8-10 servings)

Ingredients

• 1 ½ cups all-purpose flour, plus more for dusting (for crust)
• 1 teaspoon salt (for crust)
• ½ cup (1 stick) unsalted butter, very cold and cut into cubes (for crust)
• ½ cup ice water, plus more if needed (for crust)
• 1 tablespoon granulated sugar (optional, for crust)
• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar, or to taste (for filling)
• 1 tablespoon all-purpose flour or cornstarch (for filling)
• 1 teaspoon orange zest, finely grated (for filling)
• 4 large eggs, at room temperature (for custard)
• 1 cup granulated sugar (for custard)
• ½ cup all-purpose flour (for custard)
• ½ teaspoon salt (for custard)
• 2 cups whole milk, warmed (or 1 cup whole milk and 1 cup heavy cream) (for custard)
• 2 teaspoons pure vanilla extract (for custard)
• ¼ teaspoon fresh grated nutmeg (optional, for custard)
• Powdered sugar, for dusting (optional garnish)
• Fresh mint sprigs (optional garnish)

Instructions

1. Step 1
   In a large mixing bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar (if using). This forms the essential foundation of your Cranberry Custard Pie.
2. Step 2
   Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Keep the butter as cold as possible for a flaky crust. Avoid overworking.
3. Step 3
   Gradually add the ½ cup of ice water, one tablespoon at a time, mixing gently until the dough just comes together. It should be moist enough to hold together but not sticky.
4. Step 4
   Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling allows the gluten to relax and the butter to firm up again.
5. Step 5
   On a lightly floured surface, roll out the chilled dough into a 12-inch circle, approximately ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang, then fold the overhang under and crimp decoratively.
6. Step 6
   Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and weights, then continue to bake for another 5-10 minutes, or until the bottom is lightly golden and appears dry. Let it cool completely on a wire rack.
7. Step 7
   If using fresh cranberries, rinse thoroughly. If using frozen, no need to thaw. Place cranberries in a medium bowl.
8. Step 8
   Add ½ cup of granulated sugar, 1 tablespoon of all-purpose flour (or cornstarch), and 1 teaspoon of orange zest to the cranberries. Gently toss until evenly coated. The flour will help thicken the juices, and orange zest complements the cranberries beautifully.
9. Step 9
   Let the cranberries sit for a few minutes while you prepare the custard, allowing flavors to meld.
10. Step 10
    In a medium saucepan, gently warm the 2 cups of whole milk (or milk and cream mixture) over medium heat until hot but not boiling (small bubbles form at edges). Remove from heat. This helps even cooking and prevents curdling.
11. Step 11
    In a large bowl, whisk the 4 large eggs and 1 cup of granulated sugar until light in color and slightly thickened, about 2-3 minutes. Incorporate air and dissolve sugar as much as possible.
12. Step 12
    Whisk in the ½ cup of all-purpose flour and ½ teaspoon of salt into the egg mixture until no lumps remain. The flour acts as a stabilizer for creamy texture.
13. Step 13
    Slowly pour about half of the warm milk into the egg mixture while continuously whisking vigorously. This gradually raises egg temperature, preventing scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.
14. Step 14
    Stir in the 2 teaspoons of pure vanilla extract and ¼ teaspoon of fresh grated nutmeg (if using). Vanilla provides a comforting base, nutmeg adds delicate warmth.
15. Step 15
    Preheat your oven to 350°F (175°C). Ensure your blind-baked pie crust is completely cool. Place pie plate on a baking sheet for easier handling.
16. Step 16
    Evenly scatter the prepared cranberry filling mixture over the bottom of your cooled, blind-baked pie crust for good distribution in every slice.
17. Step 17
    Carefully and slowly pour the silky custard mixture over the cranberries in the pie crust. Take your time for a harmonious blend of fruit and custard.
18. Step 18
    Carefully transfer the baking sheet with the pie to the preheated oven. Bake for 50-65 minutes, or until the edges of the custard are set and slightly puffed, but the center still has a slight wobble when gently shaken.
19. Step 19
    Insert a thin knife or skewer about 1 inch from the edge of the pie; it should come out clean. Alternatively, an instant-read thermometer inserted into the center (avoiding cranberries) should register 175°F (79°C). Loosely tent edges with foil if crust browns too quickly.
20. Step 20
    Once baked, remove from oven and place on a wire rack to cool completely. This step is critical for proper setting. Allow at least 3-4 hours at room temperature, or chill in the refrigerator before serving. Flavors will also deepen as it cools.
21. Step 21
    Once fully chilled and set, use a sharp, thin knife to cut generous slices. For cleanest cuts, dip knife in hot water and wipe clean between each slice.
22. Step 22
    Dust each slice lightly with powdered sugar, or add a fresh mint sprig. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream also makes a wonderful accompaniment.
23. Step 23
    Store any leftover Cranberry Custard Pie in an airtight container in the refrigerator for up to 3-4 days. It tastes just as delightful, if not more so, the next day!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

November 21, 2025 by Melissa