Cranberry Orange Custard Pie Recipe
If you’re looking for a dessert that perfectly balances fruity brightness and creamy indulgence, you’re in for a real treat with this Cranberry Orange Custard Pie. It’s a dreamy combination of tangy cranberries nestled under a silky orange-infused custard, all hugged by a flaky golden crust. Whether it’s the holidays or just a moment when you want something special, this pie brings festive cheer and a wonderful blend of flavors that dance on your tongue with every bite.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential, each one contributing to the pie’s lovely texture, vibrant color, and rich flavor. From the fresh cranberries’ tart pop to the smooth custard’s delicate creaminess, every component plays a starring role.
- 10″ unbaked pie shell: A flaky crust forms the perfect base and holds all the delicious custard and berries.
- 12 oz fresh cranberries: Their tartness contrasts beautifully with the sweet custard—be sure to pat them dry if thawed.
- 1½ cups sugar: Sweetens the custard just right without overpowering the fruit’s natural zing.
- 3 beaten eggs: Essential for creating that silky custard texture that sets just so.
- 1 cup heavy cream: Adds richness and smoothness to balance the tart cranberries.
- ¼ cup flour: Helps stabilize the custard and prevents it from becoming runny.
- ½ tsp salt: Enhances all the flavors and rounds out the sweetness.
- 1 Tbsp orange zest: Bursts of citrus brighten the custard without watering it down.
- 1 tsp vanilla extract: Adds a warm, subtle sweetness that elevates the overall flavor.
How to Make Cranberry Orange Custard Pie
Step 1: Prepare the Pie Shell and Cranberries
Fit your 10-inch pie shell into a pie dish, ensuring it’s snug and ready for those juicy cranberries. Spread the cranberries evenly across the crust, distributing them so every slice will have some of that lively tartness that’s so characteristic of this pie.
Step 2: Whisk the Custard Mixture
In a mixing bowl, whisk together sugar, eggs, heavy cream, flour, salt, orange zest, and vanilla extract until completely smooth. This step is critical—make sure the custard mixture is silky and well combined to guarantee a smooth, perfectly set pie filling.
Step 3: Assemble and Bake
Pour the custard mixture evenly over your bed of cranberries in the pie shell. Into the oven at 400°F for the first 10 minutes to give the crust a head start on crisping. Then reduce the heat to 350°F, cover the edges of the crust to prevent over-browning, and bake for another 40 to 45 minutes. You’ll know it’s done when the custard is mostly set but has a slight jiggle in the center.
Step 4: Cool and Chill
Once baked, let the pie cool completely at room temperature—that patience will reward you with clean slices. Then refrigerate until fully chilled. The custard’s texture really shines after chilling, making every bite creamy and luxurious.
How to Serve Cranberry Orange Custard Pie
Garnishes
For a simple yet elegant touch, sprinkle a little extra orange zest on top just before serving. A dollop of freshly whipped cream or a few whole cranberries can also add charm and flavor, making each slice feel even more special.
Side Dishes
This pie pairs wonderfully with a light, crisp salad or a scoop of vanilla bean ice cream. The cool creaminess of the ice cream complements the rich custard, while a salad with nuts or cranberries creates a fresh contrast that brightens up the meal.
Creative Ways to Present
For a festive gathering, serve your Cranberry Orange Custard Pie in individual mini crusts or tartlets. This presentation is not only adorable but also makes portioning a breeze. You can also drizzle a honey-orange glaze over the top to add shine and an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Orange Custard Pie tightly covered in the refrigerator. It keeps beautifully for up to 3 days, and the flavors actually meld and deepen after resting, making each next bite as delightful as the first.
Freezing
While custard pies aren’t the best candidates for freezing due to potential texture changes, you can freeze the pie shell separately. Bake and cool it first, then freeze wrapped tightly. Thaw it before filling and baking fresh custard and cranberries for the best results.
Reheating
This pie is best enjoyed chilled, but if you prefer it warm, gently reheat a slice in the oven at low heat for just a few minutes. Avoid the microwave as it can make the custard curdle or become rubbery.
FAQs
Can I use frozen cranberries for this pie?
Yes, you can use frozen cranberries, but be sure to thaw and pat them completely dry. Excess moisture can make the crust soggy, so drying is key to maintaining that perfect flaky base.
Is there a substitute for heavy cream in the custard?
While heavy cream provides the richest texture, you can substitute with half-and-half or whole milk for a lighter version. Just keep in mind the custard will be less creamy and soft, but still delicious.
How do I prevent the crust edges from burning?
Cover the crust edges with foil or a pie shield about halfway through baking. This simple step protects the edges from over-browning while allowing the filling plenty of time to cook.
Can I make the pie ahead of time?
Absolutely! In fact, the pie tastes even better after a night in the refrigerator as the flavors meld beautifully. Just be sure to cover it tightly to keep it fresh.
What if the custard isn’t fully set after baking?
If there’s still too much jiggle in the center after baking, simply give it a bit more time in the oven at 350°F, checking every 5 minutes. It should be slightly jiggly but not liquid. Cooling will also firm it up significantly.
Final Thoughts
Treat yourself and your loved ones to the cozy, bright flavors of the Cranberry Orange Custard Pie. It’s a stunning dessert that’s surprisingly simple to make, yet impressive in both taste and presentation. Once you try it, this pie might just become your new festive favorite to share year after year.
