Cranberry Orange Custard Pie Recipe
This Cranberry Orange Custard Pie combines tart fresh cranberries with a creamy orange-scented custard baked in a flaky pie crust. The result is a festive dessert perfect for holiday gatherings or any time you want a bright, flavorful twist on classic custard pie.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie
- 1 10-inch unbaked pie shell
- 12 oz. fresh cranberries (if frozen, thaw and pat dry)
Custard
- 1 1/2 cups sugar
- 3 eggs beaten
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven. Preheat your oven to 400 degrees Fahrenheit to get it ready for baking the pie.
- Prepare the Pie Shell. Place the fresh cranberries evenly in the unbaked 10-inch pie shell, spreading them out to form a base layer.
- Mix the Custard. In a separate mixing bowl, whisk together the sugar, beaten eggs, heavy cream, flour, salt, orange zest, and vanilla extract until smooth and well combined.
- Pour Custard Over Cranberries. Pour the custard mixture evenly over the cranberries in the pie shell, ensuring the berries are covered.
- Bake at 400 Degrees. Place the pie in the preheated oven and bake for 10 minutes at 400 degrees Fahrenheit to start setting the custard.
- Continue Baking at 350 Degrees. Reduce the oven temperature to 350 degrees, cover the pie crust edges with a pie crust shield or tin foil to prevent burning, and bake for an additional 45 minutes until the custard is fully set and slightly puffed.
- Cool the Pie. Remove the pie from the oven and allow it to cool completely on a wire rack to let the custard finish setting.
- Refrigerate Before Serving. Once cooled, refrigerate the pie to keep it fresh and serve chilled.
Notes
- Using fresh cranberries provides the best texture and flavor; if using frozen, ensure they are fully thawed and patted dry to avoid excess moisture.
- Covering the pie crust edges during the longer baking phase prevents over-browning or burning.
- You can substitute orange zest with lemon or lime zest for a different citrus twist.
- Allowing the pie to fully cool and chill helps the custard firm up for cleaner slices.
