This cranberry custard pie features a creamy filling that’s perfectly balanced with tart cranberries. The buttery crust holds it all together, making it a tasty treat for any occasion!
Honestly, the bright cranberry goodness in this pie makes it special. It’s like a fruity hug on a plate! When I bake it, my friends can’t resist grabbing seconds—who can blame them? 😊
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give a wonderful tartness. If they’re out of season, frozen cranberries work just as well. Just don’t forget to thaw and drain them before using!
Heavy Cream vs. Half-and-Half: I prefer half-and-half for a lighter custard texture, but if you want it richer, use heavy cream. Just keep in mind it will add calories.
Sugar: Granulated sugar is used to balance the tanginess of cranberries. For a healthier option, you can substitute with brown sugar or coconut sugar; they add a different flavor, but can work nicely.
Pie Crust: If you’re short on time, store-bought crust is a lifesaver. If you prefer homemade, a classic buttery pie crust is great! A graham cracker crust can add a fun twist.
How Can I Ensure My Custard is Perfectly Set?
Getting a perfect custard requires attention to baking time and temperature. Here are some tips to help you succeed:
- Preheat your oven properly to ensure even cooking.
- Watch the edges of the custard. They should be firm, while the center stays slightly jiggly. It will continue to set as it cools.
- Let the pie cool at room temperature first. Don’t rush into chilling it; this helps set the custard properly.
By keeping these tips in mind, you’ll end up with a delightful cranberry custard pie that is sure to impress!
How to Make Cranberry Custard Pie
Ingredients You’ll Need:
For the Pie:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 1 1/2 cups fresh or frozen cranberries
- 1 cup granulated sugar, divided
- 3 large eggs
- 1 cup half-and-half or whole milk
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- Powdered sugar, for dusting
- Whipped cream, for serving (optional)
How Much Time Will You Need?
This delightful cranberry custard pie takes about 15 minutes to prepare, and then it needs to bake for about 45-50 minutes. After baking, allow it to cool to room temperature and then chill in the fridge for at least 2 hours to set properly. In total, you’re looking at about 3 hours before you can enjoy your creation!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Crust:
First, set your oven to 350°F (175°C) so it can heat up while you get everything ready. Place your pie crust in a 9-inch pie pan. Use a fork to prick the bottom and sides; this helps to prevent bubbling while baking.
2. Sweeten the Cranberries:
In a medium bowl, toss the cranberries with 1/4 cup of granulated sugar. This will help to enhance their flavor a bit, balancing out their tartness. Set this mixture aside while you prepare the custard.
3. Prepare the Custard Mixture:
In another bowl, whisk together the 3 large eggs, the remaining 3/4 cup of sugar, flour, salt, half-and-half (or milk), and vanilla extract. Mix until everything is well combined and smooth. This will be the creamy custard that holds the cranberries!
4. Assemble the Pie:
Now, spread those sweetened cranberries evenly over the bottom of your pie crust. Gently pour the custard mixture over the cranberries, allowing it to seep through. Be careful not to disturb the cranberries too much!
5. Bake the Pie:
Place the pie in your preheated oven and bake for about 45-50 minutes. You’ll know it’s done when the edges of the custard are set but the center is still slightly jiggly—just remember, it will firm up as it cools!
6. Cool and Chill:
Once baked, carefully remove the pie from the oven. Let it cool at room temperature for a bit, and then refrigerate it for at least 2 hours to fully set.
7. Serve and Enjoy:
When you’re ready to serve, dust the top of your beautifully set pie with powdered sugar. If you like, add a dollop of whipped cream for an extra special touch. Cut yourself a slice, and enjoy this delightful treat!
Enjoy your creamy cranberry custard pie with that lovely tart and sweet balance!
Can I Use Other Berries in This Recipe?
Absolutely! You can substitute cranberries with other berries like blueberries, raspberries, or even chopped strawberries. Just keep in mind that the sweetness and tartness may vary, so you might need to adjust the sugar accordingly.
How Do I Store Leftover Pie?
Store any leftover cranberry custard pie in an airtight container in the refrigerator. It will keep well for up to 3 days. Just give it a little time to come back to room temperature before enjoying it again!
Can I Use a Different Type of Milk or Cream?
Yes, you can use any type of milk you prefer! Almond milk or oat milk can work as a substitute for half-and-half or whole milk, but make sure the non-dairy alternatives are unsweetened to avoid altering the flavor too much.
What Should I Do If My Custard Doesn’t Set?
If your custard isn’t setting, it could be due to under-baking. Make sure to bake until the edges are set—if it seems too jiggly in the center, give it a few more minutes in the oven. You can also let it chill longer in the fridge to help it firm up.