Dreamy Cranberry Custard Pie Recipe: Tangy-Sweet Bliss

Sweet and tart cranberry custard pie beckons with its vibrant crimson allure.

Delicate layers of silky smooth filling dance beneath a golden crust.

Seasonal berries burst with tangy brightness against creamy vanilla undertones.

Rustic yet elegant, this dessert whispers of cozy autumn gatherings.

Grandmothers’ kitchens echo in every tender slice you savor.

Baking this pie promises a delightful adventure for your taste buds.

Culinary magic awaits with just a few simple ingredients and love.

Why Cranberry Custard Pie Tastes So Special

• Burst with Seasonal Flavor: Cranberry and orange create a vibrant, tangy-sweet combo that screams holiday cheer and winter warmth.
• Master Impressive Dessert Skills: This recipe transforms simple ingredients into a stunning pie that looks like it came from a professional bakery, perfect for wowing guests.
• Adaptable Festive Treat: Great for holiday gatherings, winter parties, or as a special weekend dessert that brings everyone together with its gorgeous presentation and delightful taste.
• Simple Step-by-Step Process: Broken down into manageable stages, this recipe guides home cooks through creating a gourmet dessert without feeling overwhelmed, making it accessible for bakers of all skill levels.

Ingredients In Cranberry Custard Pie

• Pie Crust: A homemade or store-bought base that provides the foundation for the delicious cranberry custard pie.

• Fresh Cranberries, Orange Juice: Cranberries create a tart flavor profile, while orange juice helps soften and break down the berries during cooking.

• Sweetened Condensed Milk: A rich and creamy ingredient that helps create a smooth and sweet custard base.
• Egg Yolks: Provide structure, richness, and help thicken the custard filling.
• Orange Zest: Adds a bright, citrusy note that complements the cranberry's tartness.

• Whipped Cream, Sugared Cranberries, Rosemary, Festive Sprinkles: Decorative elements that enhance the pie's visual appeal and add extra flavor and texture.

How To Make Cranberry Custard Pie With Ease

Step 1: Prepare Pie Crust

Roll out pie crust on a floured surface into a generous circle. Gently transfer to a deep-dish pie pan, trimming edges and creating a beautiful fluted border.

Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes, then remove weights and continue baking for another 10 minutes until lightly golden.

Step 2: Transform Cranberries

In a saucepan, combine fresh cranberries and orange juice. Simmer over medium heat, watching the berries burst and release their vibrant color.

Cook for 4-5 minutes until soft and juicy.

Step 3: Create Cranberry Puree

Blend the cooked cranberries thoroughly.

Strain through a fine-mesh sieve, pressing to extract all the luscious liquid. Collect 2 cups of smooth, bright puree.

Step 4: Blend Creamy Filling

• Sweetened condensed milk
• Egg yolks
• Cranberry puree
• Orange zest

Whisk these components in a mixing bowl until silky smooth and perfectly combined.

Step 5: Bake Pie to Perfection

Pour the cranberry custard filling into the prepared crust.

Bake in a preheated oven at 350°F (180°C) for 30-35 minutes. The center should set but retain a gentle wobble.

Protect crust edges with foil if browning too quickly.

Step 6: Chill and Set

Allow pie to cool completely on a wire rack for 2 hours.

Refrigerate for at least 4 hours or overnight to achieve the perfect custard consistency.

Step 7: Decorate and Serve

Embellish with billowy whipped cream, sugared cranberries, delicate rosemary sprigs, or festive sprinkles.

Slice and serve this stunning dessert that blends tart cranberries with creamy custard.

Tips For A Perfect Cranberry Custard Pie

• Prevent a soggy crust by thoroughly par-baking the pie shell before adding the filling, ensuring a crisp bottom layer.
• Strain cranberry puree carefully to remove seeds and achieve a silky smooth custard texture for refined mouthfeel.
• Control baking time precisely to maintain a delicate wobble in the center, indicating perfect custard consistency without overcooking.
• Chill the pie completely for minimum 4 hours to help filling set properly and enhance flavor development and structural integrity.
• Elevate presentation by garnishing with sugared cranberries or fresh rosemary sprigs for a festive and professional touch that adds visual appeal.

Creative Takes On Cranberry Custard Pie

• Berry Blend Bonanza: Replace cranberries with a mix of raspberries, blackberries, and blueberries for a vibrant, multi-berry custard pie.
• Tropical Paradise Pie: Swap cranberry puree with mango or passionfruit puree, adding a zesty lime zest for a tropical flavor profile.
• Spiced Autumn Elegance: Incorporate ground cinnamon, nutmeg, and a touch of clove into the custard for a warm, seasonal variation.
• Chocolate Cherry Charm: Use cherry puree instead of cranberries and fold in dark chocolate chips for a rich, decadent twist.

What Goes Well With Cranberry Custard Pie

• Pair Creamy Cranberry Custard Pie with Complementary Flavors
• – Brew Citrus-Infused Tea: Select a light orange or lemon herbal tea that echoes the pie's bright citrus undertones, creating a refreshing palate cleanser between bites.
• – Select Dessert Wine Companion: Choose a late-harvest Riesling or Moscato, whose sweet and slightly acidic profile harmonizes perfectly with the cranberry's tartness and custard's richness.
• – Craft Spiced Whipped Cream Topping: Enhance the pie's complexity by adding a touch of cinnamon or nutmeg to your whipped cream, introducing warm winter spice notes that complement the cranberry's zesty character.

Keeping Cranberry Custard Pie Fresh

• Refrigerate: Store the cranberry custard pie in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Freeze Whole Pie: Wrap the completely cooled pie in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Slice and Freeze: Cut individual slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Frozen slices will keep for 1-2 months. Thaw in the refrigerator for best texture.

Cranberry Custard Pie FAQ Guide

• How do I prevent my pie crust from getting soggy?

Par-bake the crust by lining it with parchment paper and pie weights before adding the filling. This creates a barrier that keeps the crust crisp and prevents it from absorbing too much moisture from the custard.

• Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work perfectly. Thaw them completely and drain any excess liquid before cooking to ensure the right consistency for the puree.

• What if my custard doesn't set properly?

Ensure you bake the pie until the center is slightly wobbly but set. If it’s too liquidy, it might need a few extra minutes in the oven. The pie will continue to set as it cools in the refrigerator.

Cranberry Custard Pie Recipe

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• Total Time: 6 hours 25 minutes
• Yield: 8 1x

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Description

Creamy custard dances with tart cranberries in this classic Holiday Cranberry Custard Pie, delivering a perfect balance of sweet and tangy flavors. Rich, silky filling nestled in a flaky crust will delight you with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups (480 g) cranberries
• 6 large egg yolks
• 1 can (14 ounces / 400 g) sweetened condensed milk

Liquid Ingredients:

• 1 cup (240 milliliters) orange juice
• 1 tablespoon orange zest

Crust:

• 1 refrigerated pie crust or deep 9-inch pie shell

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Instructions

1. Prepare the pie crust by rolling out on a floured surface into a 12-inch circle, carefully draping into a 9-inch deep-dish pie pan with trimmed and fluted edges.
2. Pre-bake the crust at 350°F (180°C) by lining with parchment, filling with pie weights, and baking for 10 minutes. Remove weights and continue baking for an additional 10 minutes until lightly golden.
3. Create cranberry reduction by simmering cranberries with orange juice over medium heat for 4-5 minutes, allowing berries to burst and release their vibrant color and flavor.
4. Transform the cooked cranberries into a smooth puree by blending thoroughly and straining through a fine-mesh sieve to obtain a refined 2-cup volume.
5. Craft the custard filling by whisking together sweetened condensed milk, egg yolks, strained cranberry puree, and bright orange zest until achieving a silky, uniform consistency.
6. Pour the crimson-hued filling into the pre-baked crust, then return to the 350°F oven for 30-35 minutes, watching for a slight wobble in the center indicating perfect custard set.
7. Allow the pie to cool completely on a wire rack for 2 hours, then refrigerate for a minimum of 4 hours or ideally overnight to develop optimal flavor and texture.
8. Elevate the presentation by garnishing with delicate whipped cream, sugared cranberries, fragrant rosemary sprigs, or festive sprinkles just before serving.

Notes

• Swap ingredients to create dietary-friendly versions like using gluten-free pie crust for celiac needs or using coconut condensed milk for dairy-free alternatives.
• Use fresh cranberries at peak ripeness for the most vibrant flavor and deep crimson color in your custard filling.
• Lower the sugar content by replacing some sweetened condensed milk with Greek yogurt for a tangier, lighter custard texture.
• Experiment with spice additions like cinnamon or nutmeg to enhance the cranberry’s natural tartness and create a more complex flavor profile.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 150 mg