Description
A tart and creamy cranberry custard pie with a smooth vanilla custard filling balanced by bright cranberries, baked in a flaky crust for a festive dessert.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups fresh or frozen cranberries
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Spread cranberries evenly over the bottom of the unbaked pie crust.
- In a bowl, whisk together eggs and granulated sugar until smooth.
- Whisk in heavy cream, milk, vanilla extract, salt, and flour until fully combined.
- Carefully pour the custard mixture over the cranberries.
- Place the pie on a baking sheet.
- Bake for 45–50 minutes until the custard is set but slightly jiggly in the center.
- Remove from the oven and cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- The pie will firm up more as it cools.
- Frozen cranberries can be used without thawing.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American