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Cranberry Custard Pie Delight is a bright, silky pie that balances tangy cranberries with a smooth, eggy custard. It’s special because the cranberries add both vibrant color and a refreshing tartness that cuts through the richness. I’ve baked this pie several times for family gatherings and refined the tempering and bake times so the custard comes out silky not rubbery.

Why Make This Recipe

Bright, balanced flavor: tart cranberries and creamy custard make each bite interesting.
Great for holidays: eye-catching color and make-ahead potential ease party stress.
Texture contrast: a flaky or crunchy crust paired with smooth custard is hugely satisfying.
Simple ingredients: eggs, cream, and cranberries — pantry staples in many kitchens.
Personal note: I love this because it feels festive but uses the same basic custard technique I rely on for tarts and flans.

Recipe Overview

Prep time: 25 minutes active, plus chilling if making crust.
Cook time: 40–50 minutes (custard bake) or 15 minutes blind-bake + 40 minutes finish.
Total time: ~1 hour (plus chilling).
Servings: 8 slices from a standard 9-inch pie.
Difficulty: Easy–Medium — the trick is tempering eggs and not overbaking.
Method: Blind-bake crust (optional), cook cranberries to macerate, combine with a tempered egg-cream custard, then bake until just set. For a full walk-through see the full recipe page.

My Experience Making This Recipe

I tested this pie multiple times, adjusting sugar for tartness and reducing bake time to avoid a rubbery custard. I learned that briefly cooking the cranberries softens them without dissolving completely, preserving pops of flavor and color.

How to Make Cranberry Custard Pie Delight

Start with a rolled pie crust in a 9-inch dish and either par-bake it for 12–15 minutes at 375°F (190°C) or use a no-bake crust if short on time. Cook 2 cups fresh or frozen cranberries with 1/2 to 3/4 cup sugar and a splash of orange juice for 5–7 minutes until they begin to pop; let cool. Whisk together 3 large eggs, 1 cup heavy cream and 1/2 cup milk, plus 1/2 cup sugar, a pinch of salt, and 1 tsp vanilla. Temper the eggs by slowly adding about a cup of the warm cranberry syrup or hot cream into the eggs while whisking, then return mixture to the bowl and combine with cranberries. Pour into crust and bake at 350°F (175°C) for 35–45 minutes until the edges are set and the center still has a slight wobble. Cool completely to finish setting.

Expert Tips for Success

Temper eggs slowly: add hot liquid in a thin stream while whisking to prevent curdling.
Blind-bake crust: shield the bottom with parchment and pie weights for 12–15 minutes to avoid a soggy base.
Watch doneness not time: custard is done when it has a slight jiggle in the center; it will firm as it cools.
Use a shallow water bath if you have trouble with cracks — it stabilizes oven heat and moisture.
Equipment: use a 9-inch glass or metal pie dish, fine-mesh sieve (optional), and a silicone spatula for gentle folding.

How to Serve Cranberry Custard Pie Delight

Serve chilled or room temperature with lightly whipped cream flavored with orange zest.
Add a sprinkle of toasted almond slivers or candied hazelnuts for crunch and presentation.
Pair with coffee or a bright, acidic white wine like Riesling for holiday dessert menus.
Offer small slices as part of a dessert sampler plate for brunch or tea.

Storage and Reheating Guide

Refrigerate covered in an airtight container or wrapped tightly in plastic wrap for up to 3–4 days.
To freeze: wrap slices individually in plastic and place in a freezer-safe container for up to 1 month; texture may change slightly.
Reheat gently: warm slices in a 325°F (160°C) oven for 8–12 minutes covered loosely with foil, or serve chilled — reheating too high makes custard grainy.
If freezing the crust separately, blind-bake until just set, cool, wrap, and freeze for up to 1 month; assemble and bake from frozen with a couple extra minutes.

Recipe Variations

Gluten-free: use a pre-made gluten-free pie crust or make one from almond flour with a tablespoon of tapioca starch for structure.
Dairy-free: substitute full-fat coconut milk for cream and use a dairy-free margarine in the crust. Expect a subtle coconut flavor.
Mini tarts: divide filling into 4–6 tartlet pans and bake 20–25 minutes for party-sized portions.
Cream cheese crust: press a mixture of cream cheese and graham crumbs into the dish for a tangy base (lower blind-bake time to 8–10 minutes).

Nutritional Highlights

Cranberries add vitamin C and polyphenol antioxidants for a bright nutritional boost.
Custard provides protein and calcium from eggs and dairy, but this is still a dessert with moderate-to-high sugar and fat.
Allergen info: contains eggs and dairy; crust usually contains wheat — adapt as noted for gluten-free and dairy-free diets.
Portion guidance: 1 slice (1/8 pie) is a reasonable serving — enjoy alongside fruit or a light salad to balance richness.

Troubleshooting Common Issues

If your custard is runny after cooling: it was underbaked — return to a 325°F (160°C) oven and bake in 5–10 minute increments until set.
Soggy bottom crust: blind-bake properly and brush the cooled crust with a thin layer of beaten egg white or melted butter before filling to seal it.
Curdy texture: eggs overcooked from sudden high heat — reduce oven temp 25°F and use tempering to protect eggs.

Frequently Asked Questions

Q: Can I use frozen cranberries?
A: Yes — add them directly to the saucepan frozen and cook until they thaw and pop, about 6–8 minutes. Slightly reduce added liquid so the filling isn’t too watery.

Q: How do I know when the custard is done?
A: Look for set edges with a gentle jiggle in the center; the internal temperature should be about 170–175°F (77–80°C). The center will continue to set as it cools.

Q: Can I make this the day before serving?
A: Absolutely. Make the pie a day ahead, refrigerate covered, and bring to room temperature 30 minutes before serving for best texture.

Q: What’s the best crust for this pie?
A: A flaky butter crust or a sturdy shortcrust (pâte brisée) works best. If you expect a moist filling, blind-bake to keep the bottom crisp.

Conclusion

For more inspiration and variations, check these helpful resources: Cranberry Custard Pie – Flavor Mosaic for a creative take, Cranberry Curd Tart, a garnet-hued delight – Blossom to Stem for a curd-focused version, Cranberry Custard Pie With Cream Cheese Crust if you want a tangy crust twist, Easy Crustless Rhubarb Custard Pie | Kitchen Frau to explore crustless custard methods, and Cranberry Custard Pie – Whisking Wolf for another tested approach and troubleshooting tips.