Description
A bright, silky pie balancing tangy cranberries with a smooth, eggy custard, perfect for holidays.
Ingredients
Scale
- 2 cups fresh or frozen cranberries
- 1/2 to 3/4 cup sugar
- 1 splash orange juice
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 rolled pie crust (9-inch)
Instructions
- Preheat oven to 375°F (190°C).
- Blind-bake the pie crust for 12–15 minutes or use a no-bake crust.
- In a saucepan, cook cranberries with sugar and orange juice for 5–7 minutes until they pop; let cool.
- Whisk together eggs, heavy cream, milk, sugar, salt, and vanilla.
- Temper the eggs by slowly adding warm cranberry syrup while whisking.
- Combine the egg mixture with the cranberries.
- Pour the filling into the crust.
- Bake at 350°F (175°C) for 35–45 minutes until the edges are set with a slight wobble in the center.
- Cool completely before serving.
Notes
Serve chilled or at room temperature with whipped cream and toasted nuts for added flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg