I love a pie that balances bright, tart fruit with a silky custard — Cranberry Custard Pie Delight does exactly that. It’s a simple bake with a glossy, jewel-toned filling and a creamy texture that’s surprisingly easy to pull off at home; I’ve made it several times for holiday dinners and casual weeknight desserts.
Why Make This Recipe
- Bright, tangy cranberries pair with a smooth, eggy custard for a flavor punch that isn’t too sweet.
- It’s visually stunning — the cranberries keep their shape and color, so the slice looks as good as it tastes.
- You can make it ahead: it chills well and improves after a few hours in the fridge.
- It works for holidays and everyday baking — elegant enough for company, easy enough for a weekday treat.
- Personal note: I love this recipe because the contrast of tart fruit and rich custard always surprises guests who expect a plain custard pie.
Recipe Overview
- Prep time: 20 minutes (plus blind-baking crust time if using raw dough)
- Cook time: 45–55 minutes
- Total time: About 1 hour 15 minutes (plus chilling 2 hours)
- Servings: 8 (9-inch pie)
- Difficulty: Easy–Medium (requires attention to custard doneness)
- Method: Blind-bake a pie shell, layer in cranberries, pour a dairy-and-egg custard over them, then bake until just set.
(For the original inspiration and reference, see this full recipe page: Cranberry Custard Pie Delight recipe.)
My Experience Making This Recipe
I tested this version three times before settling on the custard ratio and blind-bake timing. The main discovery was that a short blind-bake prevents a soggy bottom while keeping the crust tender. I also learned that chilling fully before slicing gives the cleanest pieces.
How to Make Cranberry Custard Pie Delight
Start with a 9-inch pie crust (store-bought or homemade) and blind-bake at 375°F (190°C) for 10–12 minutes using pie weights. Scatter 2 cups (about 200 g) fresh cranberries in the warm shell. Whisk 3 large eggs with 3/4 cup granulated sugar until smooth, then whisk in 1 cup heavy cream, 1/2 cup whole milk, 1 tsp vanilla extract, 1 tsp lemon zest, and 1 tablespoon cornstarch for stability. Pour the custard over the cranberries and bake at 350°F (175°C) for 45–55 minutes until the edges are set and the center registers 170–175°F (77–79°C). Cool to room temperature, then refrigerate at least 2 hours before slicing.
Equipment recommendations: 9-inch pie dish, pie weights, instant-read thermometer, medium mixing bowls, and a wire rack for cooling.
Expert Tips for Success
- Blind-bake the crust and brush with an egg wash (1 beaten egg) after the initial bake; this seals the surface and prevents sogginess.
- Use an instant-read thermometer to target 170–175°F in the center — visual jiggle can be deceptive.
- Add 1 tbsp cornstarch to the custard to help it set cleanly without overcooking.
- If using frozen cranberries, don’t thaw completely; toss briefly in a tablespoon of sugar to reduce excess liquid.
- Use room-temperature eggs and dairy so the custard mixes evenly and bakes with a smooth texture.
How to Serve Cranberry Custard Pie Delight
- Serve chilled slices with a dollop of lightly sweetened whipped cream or crème fraîche.
- Scatter a few fresh cranberries and a strip of lemon zest on top for an elegant finish.
- Pair with a cup of black tea or coffee for dessert after a holiday meal.
- For a festive table, serve on a slate board and garnish with rosemary sprigs for a rustic look.
Storage and Reheating Guide
- Refrigerate covered in an airtight container or wrapped tightly with plastic wrap for up to 3–4 days.
- To freeze: cut into individual slices, wrap each slice tightly in plastic and aluminum foil, and freeze up to 1 month. Thaw overnight in the fridge.
- Reheat slices in a 325°F (160°C) oven for 8–12 minutes if you prefer warm; tent with foil to avoid browning and check temperature to avoid overcooking.
Recipe Variations
- Gluten-free: Use a gluten-free pie crust or almond flour crust; blind-bake slightly longer and watch for browning.
- Dairy-free: Substitute full-fat coconut milk (1 cup) and unsweetened almond milk (1/2 cup) for cream/milk; use a vegan pie crust.
- Crustless option: Pour the custard and cranberries into a buttered 9-inch pie pan and bake; reduce bake time by about 10–15 minutes.
- Flavor twist: Fold 4 oz softened cream cheese into the custard for a tangy, denser filling (chill longer before slicing).
Nutritional Highlights
- Cranberries provide vitamin C and antioxidants while keeping sugar moderate in this tart-forward pie.
- The custard is a good source of protein from eggs and calcium from dairy; adjust portion size if watching calories.
- Allergen info: contains eggs and dairy; the crust typically contains wheat (gluten) unless substituted. Consider portion guidance of 1/8 slice for calorie control.
Troubleshooting Common Issues
- Soggy bottom crust: Ensure proper blind-baking for 10–12 minutes, brush with egg wash, and use pie weights to keep the shell from shrinking.
- Custard cracked or curdled: You likely overcooked it. Reduce oven temperature by 25°F and check earlier; remove when center is slightly jiggly and let residual heat finish it.
- Cranberries floating and clustering: Toss berries with a teaspoon of cornstarch before adding to the crust; this helps them stay suspended in the custard.
Frequently Asked Questions
Q: Can I use frozen cranberries?
A: Yes. Use them from frozen but toss with a tablespoon of sugar and a teaspoon of cornstarch to absorb excess moisture. You may need to add 5–10 minutes to baking time; monitor the center temperature.
Q: How far in advance can I make this pie?
A: Make it up to 2 days ahead and keep it refrigerated. For longer storage, freeze individual slices up to 1 month. Chill fully before wrapping to prevent condensation.
Q: How do I know the custard is done without a thermometer?
A: The edges should be set and pull slightly away from the crust; the center will have a slight jiggle (like gelatin). It will continue to set as it cools, so avoid baking until completely firm.
Q: Can I use a store-bought pie crust?
A: Absolutely. Blind-bake the crust briefly as directed to prevent sogginess and follow the same filling and baking steps; pre-baked crusts may need a slightly shorter final bake.
Conclusion
If you want more recipe inspiration and variations, check these related takes: Cranberry Custard Pie – Flavor Mosaic for a classic spin, Cranberry Curd Tart, a garnet-hued delight – Blossom to Stem for a curd approach, Cranberry Custard Pie With Cream Cheese Crust to try a cream-cheese crust, Easy Crustless Rhubarb Custard Pie | Kitchen Frau for a crustless alternative (use similar technique), and Cranberry Custard Pie – Whisking Wolf for another tested variation. These will help you customize texture, crust, and flavor profiles to your taste.
Print
Cranberry Custard Pie Delight
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A beautiful pie that balances tart cranberries with a rich, silky custard, perfect for holiday dinners or casual desserts.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups fresh cranberries (about 200 g)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 1 beaten egg (for egg wash)
Instructions
- Blind-bake the pie crust at 375°F (190°C) for 10–12 minutes using pie weights.
- Scatter cranberries in the warm crust.
- Whisk together eggs and sugar until smooth.
- Add heavy cream, whole milk, vanilla extract, lemon zest, and cornstarch to the egg mixture and mix well.
- Pour the custard over the cranberries.
- Bake at 350°F (175°C) for 45–55 minutes until the edges are set and the center reads 170–175°F (77–79°C).
- Cool to room temperature, then refrigerate for at least 2 hours before slicing.
Notes
For best results, use room-temperature ingredients and chill the pie thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg