Cranberry Custard Pie Delight Recipe

If you’re on the hunt for a dessert that marries tart fruitiness with smooth, creamy indulgence, the Cranberry Custard Pie Delight is the answer you’ve been dreaming of. This charming pie boasts a flaky, buttery crust that hugs a luscious layer of sweet-tart cranberries topped with silky custard, creating a symphony of flavors and textures that will sparkle on your holiday table or any special occasion. Every bite delivers that lovely contrast between the bright zing of cranberries and the comforting richness of the custard, making the Cranberry Custard Pie Delight a true crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step toward creating the memorable Cranberry Custard Pie Delight. Each one plays a crucial role: the pie crust’s buttery flakiness, the fresh zing from cranberries, and the luscious smoothness from the custard all combine to craft this incredible dessert.

• 1 1/2 cups all-purpose flour: The foundation for a tender yet sturdy pie crust.
• 1/2 teaspoon salt: Enhances the crust’s flavor, balancing sweetness perfectly.
• 1/2 cup cold unsalted butter, cubed: Cold butter ensures that flaky layers develop in the crust.
• 4–6 tablespoons ice water: Helps bring the dough together without melting the butter.
• 12 ounces fresh or frozen cranberries: The star ingredient that offers tart brightness.
• 3/4 cup granulated sugar: Sweetens the cranberry filling just right.
• 1/2 cup water: Helps the cranberries soften and form a jammy texture.
• 1 tablespoon lemon juice: Brings fresh acidity and depth to the filling.
• 1 teaspoon orange zest: Adds a subtle citrus aroma and complexity.
• 4 large eggs: The backbone of the custard, lending structure and richness.
• 1/2 cup granulated sugar: Sweetens the custard without overpowering the flavors.
• 1/2 teaspoon vanilla extract: Brings warm, comforting notes to the custard.
• 1/8 teaspoon ground nutmeg: A pinch of spice that enhances the custard’s character.
• 2 cups heavy cream: Adds velvety richness and smoothness to the custard layer.
• 2 tablespoons all-purpose flour: Helps thicken the custard for perfect consistency.

How to Make Cranberry Custard Pie Delight

Step 1: Prepare the Pie Crust

Start by whisking the flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs—that flaky texture is what we want. Slowly add ice water one tablespoon at a time, mixing gently until the dough just comes together in a disc. Wrap it in plastic and chill it for at least 30 minutes to relax the gluten and keep that butter cold.

Step 2: Roll and Chill the Crust

On a well-floured surface, roll out your chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, trimming and crimping the edges elegantly. Pop it into the freezer for about 15 minutes—this step is key to stopping the crust from shrinking during baking and helps keep those beautiful edges intact.

Step 3: Cook the Cranberry Filling

Combine cranberries, water, sugar, lemon juice, and orange zest in a saucepan. Bring this mixture to a gentle boil over medium heat, then reduce to simmer for 10 to 15 minutes. As the cranberries burst and release their tangy juice, the filling thickens to a jam-like consistency that’s bursting with flavor. Let it cool slightly before layering.

Step 4: Whisk Up the Custard

In a bowl, whisk eggs, sugar, vanilla extract, flour, and nutmeg until the mixture is smooth and homogenous. Warm the heavy cream in a separate saucepan just until it’s about to boil. Slowly drizzle the hot cream into the egg mixture while whisking constantly. This delicate step prevents curdling and ensures the custard stays silky and luscious once baked.

Step 5: Assemble and Bake Your Cranberry Custard Pie Delight

Preheat your oven to 350°F. Spread the luscious cranberry filling evenly over the chilled pie crust. Gently pour the silky custard over the cranberries, letting it settle naturally. Bake for 45 to 55 minutes until the custard sets but retains a slight jiggle in the center — that’s the hallmark of perfectly cooked custard. Cool the pie on a wire rack before refrigerating for at least 2 hours to let everything come together beautifully.

How to Serve Cranberry Custard Pie Delight

Garnishes

Elevate your Cranberry Custard Pie Delight by topping it with a dollop of freshly whipped cream or a sprinkle of toasted pecans for crunch. A few fresh cranberries scattered atop or a light dusting of powdered sugar adds a festive touch that is as pretty as it is delicious.

Side Dishes

This pie pairs wonderfully with a scoop of creamy vanilla ice cream or a drizzle of warm caramel sauce. Consider serving alongside a cup of mulled cider or your favorite coffee to complement the pie’s sweet and tart notes perfectly.

Creative Ways to Present

Try slicing the pie into smaller tartlet-sized portions for bite-sized treats at a party or plate individual servings with a sprig of mint and a drizzle of honey to impress your guests with flair. Layering the pie filling and custard in individual parfait glasses can also create a whimsical twist on the classic Cranberry Custard Pie Delight experience.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cranberry Custard Pie Delight covered in the refrigerator for up to 3 days. This pie stays moist and flavorful, making it an ideal make-ahead dessert for busy hosts or simply to enjoy over a few days.

Freezing

You can freeze the pie before baking by assembling the crust and cranberry filling then wrapping tightly. Freeze for up to one month. When ready, thaw overnight in the refrigerator and then add the custard layer and bake as directed to preserve freshness and flavor.

Reheating

To enjoy leftovers warm, heat individual slices in the microwave for about 20–30 seconds. Be careful not to overheat, which can affect the custard’s texture. Alternatively, reheat in a low oven (300°F) wrapped loosely in foil until warmed through.

FAQs

Can I use frozen cranberries for this pie?

Absolutely! Frozen cranberries work perfectly and can be used straight from the freezer when making the filling. Just allow for a slightly longer cooking time to reach that jammy consistency.

Is there a way to make a gluten-free version?

Yes, you can substitute the all-purpose flour in the crust and custard with a gluten-free flour blend designed for baking. Just be sure it’s a blend that includes xanthan gum or another binder to help with texture.

How do I know when the custard is perfectly baked?

The custard should be set around the edges but still slightly jiggly in the center when you gently shake the pie. It will continue to firm up as it cools, so avoid overbaking to keep that creamy texture.

Can I make this pie vegan?

While this recipe is vegetarian, making it vegan would require substitutions like coconut cream for heavy cream, flax eggs or another egg substitute, and a vegan butter alternative for the crust. The texture and flavor may vary, but it’s worth experimenting!

What’s the best way to serve leftover pie?

Leftover Cranberry Custard Pie Delight is delicious chilled right from the fridge or warmed slightly with a scoop of ice cream or a drizzle of honey for extra indulgence. It’s a treat no matter how you enjoy it!

Final Thoughts

There’s something truly magical about the Cranberry Custard Pie Delight that makes it a standout dessert for any occasion. Its beautiful balance of tart cranberries and creamy custard tucked inside a flaky crust is simply irresistible. I wholeheartedly encourage you to give this recipe a try—your friends and family will thank you, and you’ll find yourself reaching for it year after year. Happy baking!